Description
These Mini Rolo Cheesecakes are the perfect bite-sized dessert combining a rich chocolate wafer crust with a smooth creamy cheesecake filling, topped with melty, gooey Rolo candies and a hint of sea salt. Ideal for parties and gatherings, these decadent treats offer an irresistible balance of sweet, creamy, and chocolatey flavors in every miniature 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 get ready for baking the crust.
- Mix the Crust Ingredients: In a medium bowl, combine the chocolate wafer crumbs, melted unsalted butter, and 2 tablespoons granulated sugar, mixing thoroughly until the mixture is evenly moistened.
- Prepare Muffin Tin: Line a 24-cup mini muffin tin with paper liners to prevent sticking and to make removal easier.
- Form the Crust Base: Press approximately 1 tablespoon of the chocolate crumb mixture firmly into the bottom of each paper liner to create the crust layer.
- Bake the Crust: Bake the crusts in the preheated oven for 5 minutes. Once done, remove and allow them to cool slightly.
- Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the softened cream cheese until it becomes smooth and creamy, ensuring no lumps remain.
- Add Sugar: Gradually beat in ¾ cup granulated sugar until well combined with the cream cheese.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure the filling is smooth and well mixed.
- Add Flavorings: Stir in the vanilla extract and heavy cream, mixing just until combined to maintain a creamy texture.
- Assemble the Cheesecakes: Pour the cheesecake filling over the cooled crusts in each mini muffin liner, filling almost to the top.
- Bake the Cheesecakes: Bake for 15-18 minutes until the edges are set but the center remains slightly jiggly, indicating perfect doneness.
- Cool in Tin: Remove the tin from the oven and allow the cheesecakes to cool inside the tin for 15 minutes.
- Cool Completely: Transfer the cheesecakes to a wire rack and let them cool completely to room temperature.
- Add Rolo Topping: Gently press one unwrapped Rolo candy into the center of each cheesecake.
- Soften the Rolo: Microwave the cheesecakes for a few seconds to slightly soften the Rolos for that gooey texture.
- Set the Topping: Let the Rolos cool and set. Sprinkle with sea salt flakes if desired to enhance flavor.
- Chill: Refrigerate the mini cheesecakes for at least 2 hours to fully set and chill before serving.
- Serve: Carefully peel away the paper liners from each cheesecake before serving, and enjoy these delightful bite-sized treats.
Notes
- Ensure the cream cheese is fully softened to room temperature before mixing to avoid lumps.
- Do not overbake the cheesecakes; the centers should remain slightly jiggly for a creamy texture.
- Microwaving the Rolos too long can cause them to melt excessively; use short bursts of about 5 seconds.
- For easier removal, cool the cheesecakes completely and chill well before peeling the liners.
- Sea salt flakes are optional but highly recommended to balance the sweetness of the Rolos and cheesecake.