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Elegant Mini Rolo Cheesecakes

These adorable mini cheesecakes combine creamy cheesecake with chocolatey Rolo candies, making them perfect for any occasion!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cheesecake Base
  • 1 cup crushed graham crackers (about 10 full sheets)
  • 2 tablespoons granulated sugar
  • 1/2 cup unsalted butter, melted
For the Cream Cheese Mixture
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped Rolo candies (plus more for topping)

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners or grease it with cooking spray.
Make the Crust
  1. In a medium bowl, mix together the crushed graham crackers, sugar, and melted butter until it resembles wet sand. Press this mixture into the bottom of each muffin cup.
Whip Up the Cheesecake Filling
  1. Beat the softened cream cheese with an electric mixer until smooth and creamy. Add in sugar, eggs, and vanilla extract, and continue to beat until well combined. Fold in the chopped Rolo candies.
Fill and Bake
  1. Spoon the cream cheese mixture over the crusts in your muffin tin, filling each cup about three-quarters full. Bake for 20-25 minutes or until the centers are set but still slightly jiggly.
Cool and Serve
  1. Let the cheesecakes cool to room temperature before refrigerating them for at least two hours. Before serving, top with chopped Rolos.

Notes

These cheesecakes can be made a day ahead and stored in the fridge. They can also be frozen; just wrap them tightly in plastic wrap.