Rolo Caramel Cheesecake

Rolo Caramel Cheesecake is a decadent no-bake dessert that combines smooth caramel, creamy cheesecake, and rich chocolate in every luxurious slice. Built on a buttery graham or digestive biscuit base, the filling is infused with luscious caramel sauce and topped with a glossy caramel layer. Finished with Rolo chocolates for the ultimate candy-inspired garnish, this cheesecake is a show-stopper fit for celebrations, dinner parties, or serious caramel cravings.

Why You’ll Love This Recipe

• No oven needed: A simple, no-bake dessert that’s easy and stress-free.
• Rich caramel flavor: Caramel sauce in the filling and on top for double the indulgence.
• Ultra-creamy texture: Whipped cream folded into the filling creates a light yet luxurious bite.
• Perfect pairing: The combination of caramel, chocolate, and cheesecake is universally loved.
• Visually impressive: Garnished with Rolos and a glossy caramel glaze, it’s perfect for special occasions.
• Easy to prepare ahead: Chill overnight and serve the next day for ultimate convenience.
• Customizable base: Use graham crackers or digestives depending on your preference.
• Candy-lover’s dream: Features real Rolo chocolates for a fun, nostalgic twist.
• Make-ahead marvel: Ideal for gatherings and celebrations.
• Crowd-pleasing: Sure to impress both kids and adults with its creamy richness.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Base:

• digestive or graham cracker crumbs
• unsalted butter, melted

For the Cheesecake Filling:

• cream cheese, softened
• powdered sugar
• vanilla extract
• caramel sauce (store-bought or homemade)
• heavy cream, whipped

For the Caramel Topping:

• caramel sauce

Toppings:

• Rolo chocolates (whole or halved)

Directions

Prepare the Crust:

1. In a bowl, mix the cookie crumbs with melted butter until well combined.
2. Press the mixture firmly into the base of a springform pan to form an even crust.
3. Chill in the refrigerator for 20 minutes to set.

Make the Filling:

4. In a large bowl, beat the softened cream cheese until smooth and lump-free.
5. Add powdered sugar, vanilla extract, and caramel sauce. Mix until creamy and well blended.
6. In a separate bowl, whip the heavy cream to stiff peaks.
7. Gently fold the whipped cream into the caramel-cream cheese mixture until fluffy and fully incorporated.
8. Spoon the filling over the chilled crust and smooth the top evenly with a spatula.

Chill:

9. Cover and refrigerate for at least 6 hours, or preferably overnight, until fully set.

Decorate:

10. Pour caramel sauce over the set cheesecake, spreading gently to cover the top.
11. Arrange whole or halved Rolo chocolates around the edge or scatter them across the top.

Serve:

12. Slice while chilled and serve with extra caramel drizzle if desired.

Servings and timing

Servings: 10 slices
Prep Time: 25 minutes
Cooking Time: 0 minutes
Total Time: 6 hours 25 minutes (includes chilling)
Calories: Approximately 475 kcal per slice

Variations

• Salted caramel twist: Use salted caramel sauce for a sweet-salty balance.
• Oreo base: Substitute the cookie crust with crushed chocolate sandwich cookies.
• Nutty addition: Add chopped pecans or hazelnuts to the crust or as a topping.
• Chocolate ganache layer: Add a thin ganache over the caramel topping before adding Rolos.
• Mini cheesecakes: Use a muffin tin for individual servings.

Storage/Reheating

• Refrigeration: Store covered in the refrigerator for up to 4–5 days.
• Freezing: Freeze for up to 1 month (without the caramel topping and Rolos). Thaw overnight in the refrigerator before serving.
• Reheating: Not applicable—serve chilled.

FAQs

Can I use homemade caramel sauce?

Yes, homemade caramel adds excellent flavor and richness—just ensure it’s thick but pourable.

How do I prevent the crust from crumbling?

Press the crust firmly and chill thoroughly before adding the filling to help it hold together.

Can I substitute the Rolos?

Yes, use any caramel-filled chocolates or chopped soft caramels and chocolate chips.

Is the cheesecake overly sweet?

It is rich and sweet but balanced by the tang of cream cheese. You can reduce the powdered sugar slightly if preferred.

Can I use whipped topping instead of heavy cream?

Yes, whipped topping can be used, but heavy cream yields a fresher flavor and better texture.

What size pan should I use?

A 9-inch springform pan is ideal for even layering and easy removal.

Do I have to use a springform pan?

It’s recommended, but you can use a deep pie dish or square pan with parchment for lifting out.

How long does it take to set?

At least 6 hours, but overnight chilling is best for clean slicing and full flavor.

Can I make this ahead?

Yes, it’s perfect to prepare a day in advance for events or gatherings.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped clean between slices.

Conclusion

Rolo Caramel Cheesecake is an indulgent, no-bake treat that delivers layers of rich, creamy caramel flavor, all nestled in a buttery cookie crust and crowned with glossy caramel and chocolates. Whether you’re entertaining guests or satisfying a sweet craving, this dessert combines simplicity with sophistication for a truly irresistible experience.

Rolo Caramel Cheesecake

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This no-bake Rolo caramel cheesecake is an indulgent masterpiece with a buttery cookie crust, ultra-creamy caramel-infused filling, and a luscious caramel topping dripping over every slice. Crowned with Rolo candies, this show-stopper is rich, smooth, and sweet with a perfect chocolate-caramel bite.

• Author: Mari
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 25 minutes
• Yield: 10 slices 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 2 1/2 cups digestive or graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 3/4 cup caramel sauce (store-bought or homemade)
• 1 1/4 cups heavy cream, whipped
• 3/4 cup caramel sauce (extra for topping)
• 1 cup Rolo chocolates (whole or halved)

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Instructions

1. Prepare the Crust: Mix cookie crumbs with melted butter until evenly combined. Press firmly into the base of a springform pan. Chill for 20 minutes.
2. Make the Filling: In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and caramel sauce. Mix until creamy.
3. Fold in the whipped heavy cream gently until the mixture is fluffy and well combined.
4. Spread evenly over the chilled crust. Smooth the top.
5. Chill: Refrigerate for at least 6 hours or overnight until set.
6. Decorate: Pour the caramel sauce over the top and spread it out gently. Arrange Rolo chocolates around the edge or scatter over the surface.
7. Serve: Slice chilled and serve with extra caramel drizzle, if desired.

Notes

• Use a warm knife to slice for clean edges.
• Chill thoroughly to help the cheesecake set firmly.
• Store leftovers in the refrigerator for up to 4 days.
• For extra texture, add chopped Rolos to the filling before chilling.

Nutrition

• Serving Size: 1 slice
• Calories: 475
• Sugar: 34g
• Sodium: 210mg
• Fat: 33g
• Saturated Fat: 19g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 90mg