Mini Rolo Cheesecakes Recipe
Mini Rolo Cheesecakes are decadent, bite-sized treats featuring a crunchy graham cracker crust, creamy cheesecake filling, and a gooey, melted Rolo candy topping. Perfect for parties or a sweet indulgence, these delightful cheesecakes combine rich flavors with an easy-to-make, fun presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 24 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
Topping
- Mini Rolo candies (approximately 24 pieces)
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press about 1 tablespoon of the crumb mixture firmly into each mini cupcake liner, ensuring an even base layer.
- Make the cheesecake filling: In a separate bowl, beat the softened cream cheese until smooth. Gradually add in the sugar, mixing until well combined. Beat in the egg until fully incorporated and the batter is creamy and smooth.
- Assemble the mini cheesecakes: Spoon the cream cheese mixture evenly over the prepared crusts in each mini cupcake liner, filling them almost to the top.
- Add the topping: Place one mini Rolo candy on top of each cheesecake portion gently pressing it into the filling.
- Bake the cheesecakes: Preheat your oven to 325°F (163°C). Bake the mini cheesecakes for about 15-20 minutes, or until the filling is just set but still slightly jiggly in the center.
- Cool and chill: Remove from the oven and let them cool to room temperature. Then refrigerate for at least 2 hours to allow the cheesecakes to firm up before serving.
Notes
- You can substitute Rolo candies with other chocolate caramel candies if preferred.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Mini cupcake liners help achieve perfect bite-sized portions and make serving easy.
- Do not overbake to prevent cracks and dryness; the filling should be slightly jiggly when done.
- Store leftover cheesecakes covered in the refrigerator for up to 3 days.
Keywords: mini cheesecakes, Rolo, graham cracker crust, bite-sized dessert, creamy cheesecake
Find it online: https://recipeswithria.com/mini-rolo-cheesecakes-recipe/
