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Mini Rolo Cheesecakes

These Mini Rolo Cheesecakes combine the richness of cheesecake with the sweet, gooey caramel goodness of Rolo candies, making them an irresistible delight for any occasion.
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Prep Time 30 minutes
Cook Time 27 minutes
Total Time 57 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed graham crackers
  • ¼ cup sugar
  • ½ cup melted butter
For the cheesecake filling
  • 16 oz cream cheese, softened
  • ½ cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 12-15 pieces Rolo candies, chopped
For the topping
  • Whipped cream (optional for extra sweetness!)
  • Additional Rolo candies for garnish

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, mix the crushed graham crackers with sugar and melted butter until combined, then press about a tablespoon of the mixture into the bottom of each cupcake liner placed in a muffin tin.
  3. Bake for 5-7 minutes, then set aside to cool.
Making the filling
  1. In a large mixing bowl, beat together the softened cream cheese and sugar until smooth.
  2. Add the eggs, one at a time, mixing well after each addition.
  3. Stir in the vanilla extract and chopped Rolo candies.
Baking
  1. Pour the cheesecake mixture evenly over the crusts in the muffin tin, filling each liner about three-quarters full.
  2. Bake for 18-20 minutes, or until the edges are set and the centers are just slightly jiggly.
Chilling and serving
  1. Allow the cheesecakes to cool at room temperature, then refrigerate for at least 2 hours.
  2. Once chilled, top with a dollop of whipped cream and sprinkle with additional Rolo candies for a finishing touch.
  3. Pop them out of the muffin tin and enjoy!

Notes

Don’t rush the chilling; it yields a creamier texture. For substitutions, you can use Oreos for the crust, and try adding caramel sauce on top for more flavor. Leftovers can be stored in an airtight container for up to a week.