Name: Mini Rolo Cheesecakes Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup (134g) oreo crumbs; 2 tbsp (27g) butter, melted; 12 ounces (339g) cream cheese, room temperature; 1/2 cup (112g) light brown sugar; 3 tbsp (24g) flour; 1/2 cup (115g) sour cream; 1 1/2 tsp vanilla extract; 2 eggs; 3/4 cup (160g) chopped rolos; 1/2 cup (120ml) heavy whipping cream, cold; 3 tbsp powdered sugar; 1 tbsp natural unsweetened cocoa powder; 1/2 tsp vanilla extract; Caramel sauce; Chocolate sauce; Rolos

Jump to Recipe

Mini Rolo Cheesecakes are the ultimate bite-sized indulgence — a luscious mashup of creamy cheesecake, chocolate, and gooey caramel that nobody can resist. They’re just the right size for parties, after-dinner treats, or when you’re craving something extra special without making a giant cheesecake. Each little cake features an Oreo cookie crust, rich cheesecake base studded with Rolos, and an irresistible swirl of cocoa whipped cream topped with more caramel, chocolate drizzle, and a crown of Rolo candy. If you love easy desserts that look fancy but are secretly simple, these Mini Rolo Cheesecakes will steal your heart (and your taste buds) every single time.

Mini Rolo Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic of Mini Rolo Cheesecakes is that you don’t need a complicated grocery list. Every ingredient brings something important to the table — from the deep, chocolatey crunch of the crust to the creamy tang and irresistible caramel notes in every bite.

Oreo crumbs: Crushed Oreos form the decadent, chocolatey base for each mini cheesecake, giving that signature cookies-and-cream flavor.
Butter, melted: Melted butter binds the Oreo crumbs together to create a sturdy, rich crust.
Cream cheese, room temperature: Smooth, tangy cream cheese is the heart of the filling, so make sure it’s fully softened for a creamy texture.
Light brown sugar: Adds gentle caramel notes and sweetness that complements the Rolos perfectly.
Flour: Just a touch helps firm up the filling and hold everything together.
Sour cream: The secret to ultra-creamy, slightly tangy cheesecake that never feels heavy.
Vanilla extract: Balances out the richness of the cheeses and chocolates with a lovely aromatic depth.
Eggs: Bind the filling for that classic cheesecake structure and silkiness.
Chopped Rolos: Little pockets of caramel and chocolate that turn every bite into magic.
Heavy whipping cream, cold: Whips up luxuriously for the topping, adding lightness and drama.
Powdered sugar: Sweetens and stabilizes your whipped cream for perfect, fluffy peaks.
Natural unsweetened cocoa powder: Gives your whipped cream a hint of chocolatey depth, tying the whole dessert together.
Caramel sauce: Drizzle on top for shiny, sticky-sweet appeal (store-bought or homemade work!).
Chocolate sauce: A finishing touch of richness for maximum dessert bliss.
Rolos: Each cheesecake gets its own crowning glory with a halved candy for showstopping good looks.

How to Make Mini Rolo Cheesecakes

Step 1: Prepare the Crust

Get your oven preheated to 325°F (162°C) and line a cupcake pan with paper liners — it makes cleanup so much easier. Combine those Oreo crumbs and melted butter until everything looks like damp, chocolatey sand. Spoon about a tablespoon of the mixture into each cupcake liner and firmly press it down; I love using the back of a spoon for this. Bake for just 5 minutes — this sets the base so it won’t get soggy under the cheesecake. Let them cool while you prepare the luscious filling.

Step 2: Mix the Cheesecake Filling

Reduce your oven temperature to 300°F (148°C) — a lower temp ensures super-creamy, crack-free results. In a large bowl, blend the softened cream cheese, brown sugar, and flour on low speed until completely smooth. Low speed is key! You want to avoid whipping too much air into the batter, which can cause cracks. Don’t forget to scrape down the bowl to catch any sneaky thick bits.

Step 3: Add Sour Cream, Vanilla, and Eggs

Add your sour cream and vanilla right into the cream cheese mixture and continue beating slowly until the filling is dreamy and cohesive. Next, add the eggs one at a time, mixing on low and scraping the bowl after each addition. This extra step helps create that flawless, dense cheesecake texture. Finally, gently fold in the chopped Rolos — try not to overmix, so the caramel doesn’t melt away!

Step 4: Fill and Bake

Divide the creamy cheesecake batter among your prepared crusts, filling each almost to the top. They’ll puff slightly but won’t overflow. Pop them in the oven and bake for 13 minutes, then turn off the heat but don’t open the door! Let them sit for another 10 minutes in the gentle residual heat — this gradual cooling helps prevent sinking or cracking. Now, just crack the oven door open and let them cool in place for 15 to 20 minutes, then transfer to the fridge to chill completely. Cold cheesecakes are easiest to handle and serve.

Step 5: Make Cocoa Whipped Cream

Once the Mini Rolo Cheesecakes are fully chilled and set, it’s time for the finishing touch. In a mixer bowl fitted with the whisk attachment, whip the cold heavy cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form. This whipped cream is so chocolaty and billowy, you’ll want to eat it by the spoonful! Pipe generous swirls on top of each mini cheesecake for that ultimate bakery look.

Step 6: Decorate and Finish

Drizzle each cheesecake with a little caramel and chocolate sauce, then crown each one with half a Rolo candy. Refrigerate until you’re ready to serve (but good luck resisting these beauties for long!).

How to Serve Mini Rolo Cheesecakes

Garnishes

The right garnish can take your Mini Rolo Cheesecakes from homemade to absolutely photo-worthy. A swirl of chocolate whipped cream with a drizzle of glossy caramel and chocolate sauce creates a gorgeous, decadent look. Top each with a shiny half Rolo or even a sprinkle of flaky sea salt for an elegant touch — everyone will be eyeing their favorite piece!

Side Dishes

Although these mini cheesecakes are a showstopper on their own, they pair beautifully with fresh berries, a light fruit salad, or a scoop of vanilla ice cream to balance out all that rich chocolate and caramel. For parties, set them out on a dessert buffet alongside other crowd-pleasers like brownies or classic cookies for a fun, choose-your-own dessert adventure.

Creative Ways to Present

Don’t just settle for a standard dessert plate — these are Mini Rolo Cheesecakes, after all! Try arranging them on a tiered cake stand for eye-catching height, or serve each one in a decorative cupcake wrapper with a tiny fork or gold spoon for extra flair. For special occasions, add mini flags or edible gold leaf for a true celebration vibe. These little treats love to dress up!

Make Ahead and Storage

Storing Leftovers

Any leftover Mini Rolo Cheesecakes store beautifully in the refrigerator for up to 4 days. Keep them covered in an airtight container to avoid absorbing fridge odors and to protect that pretty whipped cream swirl. They’re delicious chilled, so you don’t even need to bring them back to room temperature before serving.

Freezing

Want to plan ahead? Freeze unfrosted mini cheesecakes (without the whipped cream or sauces) for up to 2 months. Place them on a baking sheet to freeze solid, then transfer to a freezer-safe container. When you’re ready to serve, let them thaw in the fridge overnight before adding the toppings and garnishes.

Reheating

While there’s no need to reheat these cheesecakes (they taste amazing cold right from the fridge), if you’d like them a touch softer, let them rest at room temperature for about 20 minutes before serving. Avoid microwaving, as it can disturb the delicate texture and melt the toppings.

FAQs

Can I use a different type of candy instead of Rolos?

Absolutely! While Rolos pack that iconic caramel-chocolate combo, feel free to experiment with other bite-sized candies like mini Snickers, Milky Ways, or chopped caramels. Just make sure they’re small enough to distribute evenly in the batter.

Do I need to use cupcake liners, or can I bake directly in the pan?

Cupcake liners really make things easier, both for getting the Mini Rolo Cheesecakes out of the pan and keeping their shape. If you skip the liners, be sure to generously grease your pan, but expect a slightly trickier removal.

Can these cheesecakes be made gluten-free?

Definitely! Swap regular Oreo crumbs for gluten-free chocolate sandwich cookies and use a gluten-free flour blend in the filling. The rest of the ingredients should naturally be gluten-free, but always check the labels on your candies and sauces to be sure.

Why did my cheesecakes crack on top?

Cracks can happen if the batter is overmixed or if the cheesecakes cool too quickly. Mixing on low speed, not overbaking, and following the gradual cooling steps will help keep your Mini Rolo Cheesecakes looking smooth and gorgeous every time.

Can I make these ahead for a party?

Yes, these cheesecakes are party stars! Bake and chill them up to two days in advance and add the whipped cream and toppings just before serving for the freshest look and flavor. They’re ideal for make-ahead entertaining.

Final Thoughts

If you’re craving a dessert that’s playful, indulgent, and downright crave-worthy, you’ll fall in love with Mini Rolo Cheesecakes. They’re simple enough for weeknight baking but look truly impressive for gatherings and celebrations. Don’t be surprised if they vanish in seconds — give them a try and watch them become your new favorite treat!

Mini Rolo Cheesecakes Recipe

★★★★★

5.2 from 12 reviews

Author: lilan
Total Time: 3 hours
Yield: 12 mini cheesecakes 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in these decadent Mini Rolo Cheesecakes that are perfect for any occasion. Creamy cheesecake with a hint of caramel, topped with whipped cream and drizzled with chocolate and caramel sauce – a delightful treat in mini form!

Instructions

CRUST
Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners (about 1 tablespoon per cup) and press into the bottoms.
Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
CHEESECAKE FILLING AND TOPPING
Reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, brown sugar and flour until combined. Add the sour cream and vanilla extract. Beat on low speed until well combined. Add eggs one at a time, beating slowly. Gently fold in the rolos. Divide the batter between the cupcake liners. Bake cheesecakes, cool, then refrigerate.
Once cooled, make the whipped cream by whipping heavy cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form. Pipe swirls on top of each cheesecakes, drizzle with caramel and chocolate sauce, and top with half a rolo. Refrigerate until ready to serve.

Notes

For best results, ensure all ingredients are at room temperature before starting.
You can customize the toppings with nuts, sprinkles, or your favorite sauce.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American