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Mini Rolo Cheesecakes

Irresistible Mini Rolo Cheesecakes for Sweet Indulgence

Mini Rolo Cheesecakes are the perfect delightful dessert for chocolate lovers, combining creamy cheesecake with luscious chocolate and caramel.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 12 cheesecakes
Course: Desserts
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Oreo crumbs Can substitute with graham cracker crumbs
  • 1/4 cup Butter (melted) Use non-dairy butter for a vegan option
For the Cheesecake Filling
  • 8 oz Cream cheese Ensure it's at room temperature
  • 1/2 cup Sour cream Greek yogurt can be used as a substitute
  • 2 large Eggs For egg-free, consider a flaxseed egg or apple sauce
  • 1/2 cup Heavy whipping cream Can replace with coconut cream
  • 1/2 cup Light brown sugar White sugar can be used if needed
  • 2 tbsp Flour Gluten-free flour can be an alternative
  • 1 tsp Vanilla extract Use vanilla bean for a richer taste
  • 1/4 cup Cocoa powder Use dark cocoa for a richer profile
  • 1/2 cup Chopped Rolos Substitute with mini chocolate or caramel pieces for variation
For the Toppings
  • 1/4 cup Caramel sauce Homemade or store-bought
  • 1/4 cup Chocolate sauce Optional drizzle
  • 2 tbsp Powdered sugar Adjust amount based on sweetness preferences

Equipment

  • oven
  • mixing bowls
  • Hand mixer
  • Mini Cheesecake Liners

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C). Gather your ingredients and mini cheesecake liners.
  2. In a mixing bowl, combine Oreo crumbs and melted butter until well-blended. Press the mixture into the bottom of each mini cheesecake liner.
  3. Beat the cream cheese until smooth. Gradually add brown sugar, then blend in sour cream until there are no lumps.
  4. Incorporate eggs one at a time, followed by vanilla extract, flour, and cocoa powder. Mix until combined but do not overmix.
  5. Fold in chopped Rolos gently into the cheesecake batter.
  6. Pour the cheesecake batter into each prepared liner, filling them approximately 2/3 full.
  7. Bake for 18-20 minutes. The centers should jiggle slightly when shaken.
  8. Let the cheesecakes cool in the pan for about 30 minutes, then refrigerate for at least 4 hours.
  9. Top with whipped cream, caramel sauce, and chocolate sauce before serving.

Nutrition

Serving: 1cheesecakeCalories: 240kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 50mgSodium: 190mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 5IUCalcium: 4mgIron: 2mg

Notes

Allow cheesecakes to refrigerate for at least 4 hours for the best flavor and texture.

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