There’s something magical about desserts that deliver a little surprise in every bite, and these Mini Rolo Cheesecakes do exactly that.
Perfectly portioned and irresistibly indulgent, they combine the creamy richness of cheesecake with the gooey caramel core of a classic Rolo candy.
Whether you’re hosting a party, treating yourself, or need a crowd-pleasing dessert that’s easy to serve, these little gems have you covered. If you’re a fan of Oreo Cheesecake, you’ll appreciate the same balance of creamy textures and bold flavors here, with an added caramel twist.
I first made these during a movie night with friends—let me tell you, they disappeared faster than the popcorn. The combination of buttery graham cracker crust, silky cheesecake, and that melty caramel center hits all the right notes.
Here’s the best part: they’re ridiculously easy to make. No water bath. No fancy equipment. Just pure, sweet satisfaction in every mini bite.
What Makes This Recipe Special?
- Nostalgic indulgence: Rolos bring back childhood memories, now wrapped in an elegant cheesecake twist.
- Party-ready: Bite-sized and portable, these cheesecakes are perfect for any gathering.
- Effortless caramel: The Rolos melt into the cheesecake as they bake—no caramel sauce needed.
- Versatile topping options: Dress them up with whipped cream, chocolate drizzle, or a pinch of sea salt for a gourmet finish.
Mini Rolo Cheesecake Recipe
Equipment
- Cupcake Pan
- Cupcake Liners
- Mixing bowls
- Hand Mixer
- Spatula
- Measuring cups
- Spoon
- Oven
Ingredients
CRUST
- 1 cup oreo crumbs
- 2 tbsp butter melted
CHEESECAKE FILLING
- 12 ounces cream cheese room temperature
- 1/2 cup light brown sugar
- 3 tbsp flour
- 1/2 cup 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
For the Crust:
- Preheat oven to 325°F (162°C) and line a cupcake pan with liners.
- Mix Oreo crumbs with melted butter. Press about 1 tablespoon into each liner.
- Bake for 5 minutes, then let cool.
For the Cheesecake Filling and Topping:
- Lower oven temperature to 300°F (148°C).
- Beat cream cheese, brown sugar, and flour on low speed until smooth. Scrape bowl sides.
- Mix in sour cream and vanilla, then add eggs one at a time, beating gently. Fold in Rolos.
- Fill liners with batter and bake for 13 minutes. Turn off oven, leave door closed for 10 minutes, then crack door and cool for 15-20 minutes. Chill in fridge.
- Whip heavy cream, powdered sugar, cocoa, and vanilla until stiff peaks form.
- Pipe whipped cream on cheesecakes, drizzle with caramel and chocolate, and top with a Rolo.
Nutrition Info:
| Nutrition | Value |
| Calories | 242kcal |
| Total Fat: | 13.1g |
| Cholesterol | 50.4mg |
| Protein: | 4.8g |
| sugar | 21.6mg |
| Sodium | 181mg |
Tips that Will Ease Your Job!
- Oreo Crust Done Right:
Use a food processor to crush the Oreos into fine crumbs for a cohesive crust. Don’t skip baking the crust for a few minutes—it sets it and ensures it doesn’t crumble under the cheesecake filling. - Room-Temperature Ingredients:
Let the cream cheese, eggs, and sour cream come to room temperature before mixing. This prevents lumps in the batter and ensures a smooth, creamy texture. - Mix Gently:
Avoid overmixing the cheesecake batter, especially after adding the eggs. Overmixing can incorporate air, which may cause the cheesecakes to crack during baking. - The Rolo Trick:
Chop the Rolos into small pieces so they distribute evenly throughout the filling. For a gooey surprise, consider pressing a whole Rolo into the center of each cheesecake before baking. - Bake Low and Slow:
Lowering the oven temperature and using the gradual cooling process minimizes the risk of cracks and helps the cheesecakes set properly.