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Mini Rolo Cheesecakes

These delightful Mini Rolo Cheesecakes combine a creamy cheesecake filling with the rich flavors of chocolate and caramel, all in a convenient mini size perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 12 ounces cream cheese, softened Make sure it's at room temperature for a smooth texture.
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs Also at room temperature.
  • 1/2 cup sour cream Adds a creamy texture.
  • 1 cup Rolo candies, chopped Chop to ensure even distribution.
For Assembly
  • 24 pieces mini graham cracker crusts Store-bought for convenience.
  • as needed whipped cream, for topping Optional but recommended.

Method
 

Preparation
  1. Preheat your oven to 325°F (162°C).
  2. In a mixing bowl, blend the softened cream cheese with the granulated sugar until fluffy.
  3. One at a time, add the eggs to the cream cheese mixture, scraping down the sides of the bowl.
  4. Stir in the sour cream until well combined.
  5. Fold in the chopped Rolo candies until evenly distributed.
Baking
  1. Pour the cheesecake batter into the mini graham cracker crusts, filling them about three-quarters full.
  2. Bake for 20-25 minutes, or until the edges are set but the centers are slightly jiggly.
Cooling and Serving
  1. Let the mini cheesecakes cool, then refrigerate for at least two hours.
  2. Serve with a dollop of whipped cream on top and optionally drizzle with chocolate syrup and sprinkle with crushed Rolo candies.

Notes

For a smoother texture, ensure cream cheese and eggs are at room temperature before mixing. Avoid overbeating to prevent cracks in the cheesecakes.