Go Back
A close-up shot of a piping bag filled with chocolate whipped cream, being swirled on top of each mini cheesecake.

Mini Rolo Cheesecake Recipe

These Mini Rolo Cheesecakes are the perfect bite-sized indulgence! With a rich Oreo crust, creamy cheesecake filling studded with Rolos, and a swirl of whipped cream topped with caramel and chocolate, they’re an irresistible treat for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 15
Course: Dessert
Cuisine: American
Calories: 242
Ingredients Equipment Method

Ingredients
  

CRUST
  • 1 cup oreo crumbs
  • 2 tbsp butter melted
CHEESECAKE FILLING
  • 12 ounces cream cheese room temperature
  • 1/2 cup light brown sugar
  • 3 tbsp flour
  • 1/2 cup sour cream
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • 3/4 cup 160g chopped rolos
TOPPING
  • 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

Equipment

  • Cupcake Pan
  • Cupcake Liners
  • Mixing bowls
  • Hand Mixer
  • Spatula
  • Measuring cups
  • Spoon
  • Oven

Method
 

For the Crust:
  1. Preheat oven to 325°F (162°C) and line a cupcake pan with liners.
  2. Mix Oreo crumbs with melted butter. Press about 1 tablespoon into each liner.
    A close-up shot of a glass mixing bowl on a white marble countertop, where Oreo crumbs and melted butter are being combined with a spatula, creating a moist crumb mixture.
  3. Bake for 5 minutes, then let cool.
    A close-up shot of a cupcake pan lined with liners, where about 1 tablespoon of the Oreo crumb mixture is being pressed firmly into each liner.
For the Cheesecake Filling and Topping:
  1. Lower oven temperature to 300°F (148°C).
  2. Beat cream cheese, brown sugar, and flour on low speed until smooth. Scrape bowl sides.
    A close-up shot of a glass mixing bowl on a white marble countertop, where cream cheese, brown sugar, and flour are being beaten with a hand mixer until smooth.
  3. Mix in sour cream and vanilla, then add eggs one at a time, beating gently. Fold in Rolos.
    A close-up shot of eggs being cracked into the cheesecake batter one at a time, with a gentle mixing action after each addition.
  4. Fill liners with batter and bake for 13 minutes. Turn off oven, leave door closed for 10 minutes, then crack door and cool for 15-20 minutes. Chill in fridge.
  5. Whip heavy cream, powdered sugar, cocoa, and vanilla until stiff peaks form.
    A close-up shot of a mixing bowl where heavy cream, powdered sugar, cocoa powder, and vanilla extract are being whipped until stiff peaks form.
  6. Pipe whipped cream on cheesecakes, drizzle with caramel and chocolate, and top with a Rolo.
    A close-up shot of a piping bag filled with chocolate whipped cream, being swirled on top of each mini cheesecake.