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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.

Ingredients

Units Scale
  • 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)

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

Find it online: https://yumfoodusa.com/rolo-caramel-cheesecake/