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Mini Rolo Cheesecake Recipe

These Mini Rolo Cheesecakes are the perfect bite-sized indulgence! With a rich Oreo crust, creamy cheesecake filling studded with Rolos, and a swirl of whipped cream topped with caramel and chocolate, they’re an irresistible treat for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 28 minutes
Course Dessert
Cuisine American
Servings 15

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.