Description
Mini Rolo Cheesecakes are a delightful bite-sized dessert featuring a chocolate wafer crust topped with creamy cheesecake and a gooey Rolo candy center. Perfect for parties or an elegant treat, these cheesecakes offer a rich combination of chocolate, caramel, and creamy textures in every bite.
Ingredients
Scale
Crust
- 1 ½ cups chocolate wafer crumbs (about 36 wafers)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 24 ounces cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup heavy cream
Topping
- 48 Rolo candies, unwrapped
- Optional: Sea salt flakes, for sprinkling
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C) to ensure it reaches the perfect temperature for baking the crust and cheesecakes.
- Mix Crust Ingredients: In a medium bowl, thoroughly combine the chocolate wafer crumbs, melted butter, and granulated sugar until the mixture is evenly moistened and holds together when pressed.
- Line Muffin Tin: Place paper liners into each cup of a 24-cup mini muffin tin to prepare for assembling the crust and filling.
- Form Crust: Press approximately 1 tablespoon of the chocolate crumb mixture firmly into the bottom of each muffin liner to form an even crust layer.
- Bake Crust: Bake the crusts in the preheated oven for 5 minutes, then remove and allow them to cool slightly before adding the filling.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, ensuring there are no lumps.
- Add Sugar: Gradually add ¾ cup granulated sugar to the cream cheese, beating continuously until the mixture is well combined and smooth.
- Add Eggs: Beat in the eggs one at a time, mixing thoroughly after each addition to ensure a smooth texture.
- Add Flavorings: Stir in the vanilla extract and heavy cream, mixing just until combined to avoid overbeating the batter.
- Assemble Cheesecakes: Pour the cheesecake filling over the cooled crusts in each muffin liner, filling nearly to the top but leaving a small gap for the Rolo topping.
- Bake Cheesecakes: Bake for 15-18 minutes, until the edges are set while the centers remain slightly jiggly, indicating perfect doneness.
- Cool in Tin: Remove the cheesecakes from the oven and allow them to cool in the tin for about 15 minutes to begin setting.
- Transfer and Cool Completely: Carefully move the cheesecakes to a wire rack and let them cool completely at room temperature to prevent condensation during chilling.
- Add Rolo Topping: Gently press one unwrapped Rolo candy into the center of each cooled cheesecake to add a delicious caramel-chocolate topping.
- Soften Rolos: Microwave the cheesecakes for a few seconds (about 5-10 seconds) to soften the Rolos slightly, allowing them to meld with the cheesecake.
- Set Rolos: Let the Rolos cool and solidify again on top of the cheesecakes; sprinkle sea salt flakes over each if desired for a salty-sweet finish.
- Chill: Refrigerate the cheesecakes for at least 2 hours to fully set and develop their flavors before serving.
- Serve: Before serving, gently peel off the paper liners from each mini cheesecake to reveal the perfect bite-sized treats ready to enjoy.
Notes
- Ensure the cream cheese is softened to room temperature to achieve a smooth cheesecake batter without lumps.
- Do not overbake the cheesecakes; the centers should remain slightly jiggly to retain a creamy texture.
- Microwave the Rolos carefully to avoid melting them too much—just soften enough to meld with the cheesecake.
- For easier removal, let cheesecakes chill fully and gently peel away liners to keep the edges intact.
- Optional sea salt adds a delicious contrast to the sweetness of the Rolos.
