Description
Mini Rolo Cheesecakes are delightful bite-sized desserts featuring a rich and creamy cheesecake filling atop a crunchy chocolate wafer crust, crowned with a gooey, melted Rolo candy. Perfect for parties or a sweet treat, these 24 mini cheesecakes combine indulgent flavors and textures into the ultimate handheld dessert experience.
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 the oven to 325°F (160°C). In a medium bowl, combine the chocolate wafer crumbs, melted butter, and granulated sugar, mixing until well blended.
- Form the Crusts: Line a 24-cup mini muffin tin with paper liners. Press about 1 tablespoon of the chocolate crumb mixture into the bottom of each liner to form an even crust layer.
- Bake the Crusts: Bake the crusts for 5 minutes in the preheated oven. Remove and allow to cool slightly while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the ¾ cup granulated sugar, beating until combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and heavy cream until just combined.
- Assemble the Cheesecakes: Pour the cheesecake filling over the cooled crusts, filling each liner nearly to the top.
- Bake the Cheesecakes: Bake for 15-18 minutes or until the edges are set but the centers remain slightly jiggly to ensure creamy texture.
- Cool the Cheesecakes: Remove from oven and let cool in the tin for 15 minutes, then transfer the cheesecakes to a wire rack to cool completely.
- Add the Rolo Topping: Gently press one unwrapped Rolo candy into the center of each cheesecake. Microwave the cheesecakes for a few seconds to soften the Rolos slightly, then allow them to cool and set.
- Finish and Chill: Optionally sprinkle sea salt flakes on top of each cheesecake. Refrigerate for at least 2 hours before serving to allow flavors to meld and texture to set.
- Serve: Before serving, gently peel away the paper liners from the cheesecakes and enjoy.
Notes
- Make sure the cream cheese is softened to room temperature to achieve a smooth batter.
- Do not overbake the cheesecakes; centers should remain slightly jiggly for a creamy texture once cooled.
- Microwaving the Rolos briefly softens them for easier melting without overheating.
- Sprinkling sea salt flakes enhances the chocolate and caramel flavors if desired.
- Allowing the cheesecakes to chill for at least 2 hours yields the best texture and flavor.
