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These Mini Rolo Cheesecakes are full of chocolate and caramel! They’re so decadent and dreamy, and they’re super easy to make.
If you love Rolos, you might find your new favorite treat with this easy Rolo Turtle Fudge!
Mini Rolo Cheesecakes
So the other day I had the strangest dream. I was in the middle of Africa with my mom and we had a guide to take us through the wilderness while we checked out the wildlife. We weren’t in a car or anything, just walking around. Apparently the guide was some kind of leopard specialist or something. We ended up in some sort of tree house thing (I know, strange, but it’s a dream) with two rooms – one with my mom and I in it and one with a leopard in it. The next thing I know, the bottom of the tree house (our exit) is surrounded by lions. Our guide goes to check it out and gets eaten. I know, sad. Fortunately also fictional.
So there I am with my mom with no way out because the only way out is through lions. Also, it’s starting to get dark and the leopard in the next room is getting restless because night time is feeding time. His loud purring in anticipation of meal time is increasing and I am like, OMG we are going to be eaten by a leopard. Not good.
The purring gets louder and louder, almost becoming a growl.
The next thing I know, I’m waking up and I realize the purr/growl I’m hearing is actually the hubs snoring. Somehow the lovely sound of his snoring was incorporated into my dream. Ha! 🙂
Perhaps a better dream would have incorporated these mini cheesecakes? They certainly are dreamy!
The crust is made with Oreos and butter – one of my favorite crusts. Just mix it all together and divide it between the cups of your cupcake pan and press it into the bottom.
The vanilla cheesecake filling is FULL of rolos. Like, full. It’s quite a chunky mixture when you add it to the cupcake tins but that’s perfect – more rolo in every bite!
One of the great things about these mini cheesecakes and baking them in a cupcake tin is that the bake time is much shorter than a full sized cheesecake and you don’t have to worry about a water bath. It makes these much quicker and easier to make, which is great for a quick treat.
They are topped with chocolate whipped cream, a drizzle of caramel and chocolate sauce and half of a rolo.
These mini rolo cheesecakes were a huge hit with our friends! They pretty much died over them (in a good way, of course), so I know you will too. 🙂
You might also like
Mint Chocolate Chip Oreo Cheesecakes
Mini Chocolate Cheesecakes
Mini Reese’s Peanut Butter Cheesecakes
Mini Cinnamon Roll Cheesecakes
Snickers Cheesecake
Turtle Cheesecake
Snickers Cupcakes
Rolo Turtle Fudge
Mini Rolo Cheesecakes
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 58 minutes
- Yield: 12-15 Cheesecakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Mini Rolo Cheesecakes are full of chocolate and caramel! They’re so decadent and dreamy, and they’re super easy to make.
Ingredients
CRUST
- 1 cup (134g) oreo crumbs
- 2 tbsp (27g) butter, melted
CHEESECAKE FILLING
- 12 ounces (339g) cream cheese, room temperature
- 1/2 cup (112g) light brown sugar
- 3 tbsp (24g) flour
- 1/2 cup (115g) sour cream
- 1 1/2 tsp vanilla extract
- 2 eggs
- 3/4 cup (160g) chopped rolos
TOPPING
- 1/2 cup (120ml) heavy whipping cream, cold
- 3 tbsp powdered sugar
- 1 tbsp natural unsweetened cocoa powder
- 1/2 tsp vanilla extract
- Caramel sauce
- Chocolate sauce
- Rolos
Instructions
1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners (about 1 tablespoon per cup) and press into the bottoms.
3. Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
CHEESECAKE FILLING AND TOPPING
1. Reduce oven to 300°F (148°C).
2. In a large bowl, mix the cream cheese, brown sugar and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add the sour cream and vanilla extract. Beat on low speed until well combined.
4. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Gently fold in the rolos.
5. Divide the batter between the cupcake liners and fill most of the way.
6. Bake cheesecakes for 13 minutes, then turn off oven and leave the door closed for another 10 minutes.
7. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
8. Once the cheesecakes are cooled and firm, make the whipped cream. Add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a mixer bowl fitted with the whisk attachment and whip on high speed until stiff peaks form.
9. Pipe swirls on top of each cheesecake, then drizzle with caramel and chocolate sauce and top with half of a rolo.
Refrigerate until ready to serve.
Nutrition
- Serving Size: 1 Mini Cheesecake
- Calories: 242
- Sugar: 21.6 g
- Sodium: 181 mg
- Fat: 13.1 g
- Carbohydrates: 27 g
- Protein: 4.8 g
- Cholesterol: 50.4 mg
Filed Under:
Enjoy!
Do you use a regular size cupcake pan or mini size?
A regular size cupcake pan. They are “mini” because they aren’t a full-sized cheesecake.
Will this work with a mini muffin pan (24)?
I haven’t ever made cheesecakes that small. I’m guessing you could, but you’d probably want to chop the candies fairly small.
Can this be made as a large cheesecake instead of the mini’s?
Sure. Just double the recipe and bake similarly to my classic vanilla cheesecake. Here’s a post on how to tell when your cheesecake is done that’ll also be helpful.
Your topping recipe shows vanilla extract but it’s omitted from the instructions. Do you use it?
Also can you make them in mini pans without using the liners?
I’ve updated the instructions. As for not using liners, I haven’t tried it. They may stick to the pan. I think silicone pans work well without liners but I’ve never tried them myself.
These turned awesome…. Can you make a full cheesecake instead of individual ones?
I’m glad you enjoyed them! For a full cheesecake, you’d want to double the recipe and bake it similar to my vanilla cheesecake.
These look amazing! Can these be frozen or how far ahead of time can they be made? Thanks!
Yes, they can definitely be frozen. Then thaw them in the fridge before serving.
I haven’t made these yet. Do you use a “regular” size cupcake/muffin pan (12count) or “mini” size cupcake pan (24 count)
Thank you
The regular size 12 count pan.
Could a muffin pan be used instead of mini cheesecake pan?
Yes, I use a muffin pan.
Can I make this gluten free by omitting the flour?
Sure. You could also use cornstarch in place of the flour, just use half the amount.
Can you make these in a mini cheesecake pan and spray pan?
I imagine that would be fine.
Hi, do you separate the cream from the Oreo cookie before crushing into crumbs? Or do you include the cream?
I leave the cream in the Oreos.
Can I change the rolo inside the cheesecake with Carmel candy?
Sure!
Can I freeze these cheesecakes
Sure, just wrap them well and thaw in the fridge.
Just a quick question. I want to make these Friday for a party on Saturday. Do I make the whipped cream and add to cheesecakes before the party or can I do it all on Friday?
You could do it all on Friday. As long as you add all the ingredients to the whipped cream, it should stay firm for days without wilting.
What papers did you use any trick to get them out clean? Baking spray?
Yes, baking spray should help, but it’s hard to get perfectly clean edges.
Hi Lindsay, I made these Mini Rolo Cheesecakes for my work colleagues today, to celebrate my birthday. I’ve never baked a cheesecake before so was very hesitant but I have made other deliciously scrumptious goodies from your recipes so thought I’d give them a try. Oh my goodness, these mini cheesecakes were the best ever and got the thumbs up from everyone. Just fabulous. Thanks Jane (It’s awesome working with Mel too!)
Hey Jane! Glad you’ve enjoyed the recipes – and Mel! I have to say I’m a little jealous you get Mel. 😉
Hi, I made theses and they are delicious but I Tried it with Andes mints instead of the rollos. Replaced the cocoa powered with a tablespoon of mint extract in the topping and added green food coloring and left off the caramel sauce. They are just as delicious.
Can you substitute the rolos inside for fresh raspberries?
Sure.
Is there a substitute for the flour, or can I even leave it out to make the filling gluten free?
You could probably just leave it out. I haven’t tried it, but it’d be worth trying. I’ve also seen gluten free flours at the grocery store. you could try.
Can you make this as a regular cheesecake rather than mini’s? How long would you bake it for?
I have a full-sized Snickers Cheesecake you could use as a guide. Just swap the two candies around. 🙂
Are you able to advise what possibly could have gone wrong.When I say soft we could not even take them out of the paper cases that they were made in.
Hmmm, are you sure they baked long enough? The time specified should be enough, but there can be variation between ovens. Did they look relatively firm when you took them out of the oven? Unless some ingredients accidentally were incorrect, I’m not sure what else would’ve caused them to be that soft.
I made the mini rolos cheesecakes yesterday and they are quite soft just wondering if this is normal.? Also the filling didn’t seem to have a cheesecake texture it was more of a mousse.
They shouldn’t be soft really. They should be more of a thick and creamy cheesecake.
So I just made these today, I am doing a test run for a quick, pretty and delicious dessert for thanksgiving. I have 2 little ones under 2 and this recipe caught my eye immediately because everything I do in the kitchen has to be some what speedy!! Flavors were great and my 2 yr old approved!! I think I will definitely try the snickers variation as another poster said! Thanks for recipe
I’m so glad you enjoyed them! Thanks Kristen!
Quick Question – when you say “mini” is that a regular cupcake liner or the actual mini-cupcake tin?
It’s a regular cupcake pan. The mini I’m referring to is that it’s not a full sized cheesecake. 🙂
Hi! Quick question. How is the cheesecake supposed to look when it’s done baking in the oven, in terms of texture and consistency? I’ve never made cheesecake before, so I have no idea what to look for.
Well a full sized cheesecake is going to be a little different than mini ones, but the centers will be a little jiggly and glossy still, since they cook a little more while they sit in the oven with it off.
which did you make.? I made the rolo cheescake ones and the consistency I found to be a little soft,not runny just softer than I would have expected a cheescake to be.I was however about 50g short in the cream cheese so perhaps this had something to do with it.They tasted great though.
What a wonderful dessert this is! chocolate has been always one of the best comfort food in this world… and caramel too!
I just made these today, except I used Snickers instead of Rolos. Divine!!
I think these would almost be worth being eaten by a lion. I’m drooling looking at the pictures.
Oh Jennie, you made me laugh out loud. 🙂 Thank you!
Dreams are wonderful. I had one last night that my boss said something incorrect to an opposing counsel, so I put my hand over the receiver and took the phone away from her.
Mini cheesecakes are so much more doable than a big one for some reason. I’m saving this recipe, especially because of ROLOS.
Drooling over here, those look amazing! I love anything with oreos 🙂
I love mini Rolo’s, and these little cheesecakes look delicious!
Your food is ALWAYS so pretty!!! These look delicious.
Thanks so much Joanna! 🙂
I have never had an Africa dream. I’d try my hand at dream interpretation here, but I’m distracted by the photos. Whoa. These need some serious time on my agenda today. If only I could run home from work and bake them!