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Cooled mini cheesecakes sit on the white marble cooktop as whipped cream is piped onto each one. Caramel and chocolate sauces are drizzled over the top, and halved Rolos are added as finishing touches.

Mini Rolo Cheesecakes Recipe

These mini Rolo cheesecakes feature a creamy filling with bites of caramel-filled Rolos, a crunchy Oreo crust, and whipped chocolate topping. Perfect for any indulgent occasion!
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Course Dessert
Cuisine American
Servings 15
Calories 242 kcal

Equipment

  • Cupcake pan
  • Cupcake Liners
  • Mixing bowls
  • Electric mixer (with paddle and whisk attachments)
  • Spatula
  • Measuring cups and spoons
  • Piping bag

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
 

  • Preheat oven to 325°F (162°C) and line a cupcake pan with liners.
  • Mix Oreo crumbs and melted butter. Press 1 tablespoon into each liner and bake for 5 minutes. Cool.
    A cupcake pan lined with paper liners rests on the white marble cooktop. A mixing bowl contains Oreo crumbs and melted butter being combined. One tablespoon of the mixture is pressed into each liner, forming the crust base.
  • Reduce oven to 300°F (148°C). Beat cream cheese, brown sugar, and flour on low until smooth. Add sour cream and vanilla; mix well.
    A mixing bowl on the white marble cooktop holds cream cheese, light brown sugar, and flour being beaten until smooth. Small bowls of sour cream, vanilla extract, eggs, and chopped Rolos are arranged nearby, ready to be incorporated.
  • Add eggs one at a time, mixing on low. Fold in chopped Rolos. Divide batter into liners, filling almost to the top.
    The cupcake pan on the white marble cooktop is being filled with creamy cheesecake batter mixed with chopped Rolos. The batter is spooned evenly into the paper liners, nearly filling them to the top.
  • Bake for 13 minutes. Turn off oven, leave door closed for 10 minutes, then crack the door and cool for 15-20 minutes. Refrigerate until firm.
    The cupcake pan on the white marble cooktop shows the mini cheesecakes after baking. They have slightly risen and are cooling with the oven door slightly ajar, revealing their golden surfaces.
  • Make whipped cream by beating heavy cream, powdered sugar, cocoa powder, and vanilla until stiff peaks form.
    A mixing bowl on the white marble cooktop holds heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract being beaten to stiff peaks. A piping bag is prepared nearby for decorating.
  • Pipe whipped cream onto cheesecakes, drizzle with caramel and chocolate sauce, and top with a halved Rolo. Serve chilled.
    Cooled mini cheesecakes sit on the white marble cooktop as whipped cream is piped onto each one. Caramel and chocolate sauces are drizzled over the top, and halved Rolos are added as finishing touches.