This rolo cheesecake is super simple and easy to make. No bake and no fuss and yet it still tastes incredible. The crunchiness of the rolos and sweet caramel sauce combined with the creaminess of the cheesecake creates the perfect cheesecake in my opinion that everyone will love and applaud you for it for sure!
Rolo CheesecakeCourse: DessertDifficulty: Easy
- For The Crust:
Graham crackers biscuits – 10.50 ounces
Butter, unsalted – 5.50 ounces
- For The Filling:
Cream cheese, full fat – 17.50 ounces
Rolo sweets, finely chopped – 6 ounces
Caramel sauce – 5.50 ounces
Icing sugar – 3.50 ounces
Double cream, full fat – 1 ¼ cup
Vanilla extract – 1 teaspoon
- For The Topping:
Double cream, full fat – 2/3 cup
Caramel sauce – 4 tablespoons
Icing sugar – 2 tablespoons
- Start by lining up an 8 inches springform cheesecake pan with parchment paper then grease it with some butter or a cooking spray and place it aside.
- To prepare the crust, place the biscuits in a food processor then pulse them several times until they become finely ground.
- Add in the butter then keep pulsing them again until the mixture becomes like wet sand.
- Transfer it to the cheesecake pan then press it down firmly to the bottom of the pan using a glass.
- Place it in the fridge and let it sit while preparing the cheesecake filling.
- To prepare the cheesecake filling, combine the icing sugar with vanilla, cream cheese and caramel in a large mixing bowl then beat them until they become smooth and creamy.
- Add in the double cream then mix them well until the mixture becomes thick and smooth.
- Fold the chopped rolos into the cream mixture then spoon it on top of the crust.
- Smooth it down and level the top then place it in the fridge and let it sit for at least 6 hours overnight.
- To prepare the topping, combine the icing sugar with double cream in a large mixing bowl, then beat it until its soft peaks.
- Spoon the whipped cream into a piping bag, then use it to decorate the cheesecake.
- Drizzle the caramel sauce all over the cheesecake then sprinkle the rolo sweets on top.
- Serve your cheesecakes right away and enjoy!
15 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 0.71g 4%
- Cholesterol 84.02mg 29%
- Sodium 213.61mg 9%
- Amount Per Serving% Daily Value *
- Potassium 130.28mg 4%
- Total Carbohydrate
- Dietary Fiber 0.54g 3%
- Sugars 23.33g
- Protein 4.29g 9%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Points To Know:
- If you don’t have a food processor to ground the biscuits, you can simply put them in a ziplock bag, then run over it with a rolling pin several times until the biscuits are crushed.
- If you are not a fan of Graham crackers biscuits, you can use digestive biscuits instead or any other plain biscuits that are similar. Or you can use any other crust base of your choice.
- When mixing the filling, you need to be gentle and use a spatula. Make sure to not overmix it as well because it will cause the cake to crack.
- If you prefer to use homemade caramel sauce, you can definitely use it, you just have to make sure that it’s cooled down properly before you add it to the cheesecake filling and the topping because if it’s hot, it will ruin the cream.
How Can I Store Rolo Cheesecake?
You can definitely store this rolo cheesecake in the fridge for up to 3 days. If your cheesecake is already sliced, then you simply have to wrap the slices in plastic wrap gently and cover them with foil, then put them in a heavy container.
If your cheesecake is not sliced, then you just have to wrap it with plastic wrap and cover it completely with a piece of foil, then you can freeze it.
If it’s sliced, the slices will be good for up to 4 weeks, if it is not sliced then the cheesecake could last you up to 4 months.
I highly recommend that you don’t leave the toppings on if you want to freeze this cheesecake because they won’t freeze well, so if you have any leftovers, you can use a knife to scrape off the toppings before freezing them, then you can simply decorate them again when you want to serve it
To defrost it, you just have to transfer it from the freezer to the fridge and let it sit for at least 8 to 12 hours. Some cheesecakes might take longer, so if you need to serve them the next day, make sure to place them in the fridge at night so they can have enough time to thaw.
Can I Use Philadelphia To Make Rolo Cheesecake?
Absolutely! If you don’t have cream cheese or if you don’t want to use it, you can definitely substitute it with Philadelphia cheese instead or Mascarpone cheese. Just make sure it is full fat because it’s what will enable your cheesecake to set. If it’s not full fat, the cheesecake will be runny and won’t set fully.
Why My Rolo Cheesecake Is Not Setting?
If your cheesecake didn’t set, it’s probably because you didn’t whip the ingredients enough. Remember that you need to whip them until their become smooth but they can still hold their shape.
You can test if your cream is whipping enough by scooping it into a spoon and then flipping it so the cream is facing the bottom. Tap the spoon against the bowl a few times. If the cream falls, it means that you didn’t whip it enough, you need to give it more time. It doesn’t fall, it means you are good to go!
Another important part that will make your cheesecake sets is that your creams need to be full fat, and you need to make sure you let the cheesecake sits in the fridge for at least an overnight. If for some reason your cheesecake did not set, it’s completely okay, you can place it in the freezer and turn it into ice cream!
This rolo cheesecake is a treat, you will get nothing but compliments from everyone who tastes it. Nice and easy to make the night before and leave it to sit overnight while you rest for the rest of the day.