Everyone loves a gorgeous dessert that takes little effort to make. For an eye-catching cake that's as decadent as it looks, try making Rolo caramel cheesecake. This clever no-bake cheesecake recipe has a luxurious creamy texture with plenty of rich caramel and delicious hits of chocolate thanks to the Rolos added to the filling and the top of the cake. It's a must-make for anyone who adores the sensational combination of chocolate and caramel. Because this is a no-bake recipe, you'll want to leave yourself enough time to allow the cake to set, but as far as prep goes, this no-bake Rolo caramel cheesecake takes a mere 20 minutes to assemble. For an effortless dessert that will never disappoint, make a Rolo caramel cheesecake, the sweet alternative to classic salted caramel one.
Making this Rolo Caramel Cheesecake is very easy. Start by combining graham cracker crumbs and butter, then press the mixture into a springform pan and let it set it in the refrigerator. Meanwhile, whisk cream cheese, vanilla, powdered sugar and caramel until smooth. Then whisk in heavy cream until thick and add the chopped Rolos. Now it's time to assemble: start by spreading the filling over graham cracker crust, then put it back in the refrigerator and let it set. Finally, make whipped cream and pipe it around the edges of the cheesecake, then drizzle caramel and top with Rolos.
– The quickest way to make a no-bake Rolo cheesecake is to use a handheld mixer or stand mixer. However, if you don't have one, you can whisk by hand instead.
– If possible, let your no-bake cheesecake set overnight. If it hasn't set by the time you take it out of the fridge, chill it a bit longer.
– Using a piping bag when decorating your cheesecake means you can add professional-looking touches to the dessert. To make this cake even more amazing, top it with plenty of Rolos and a few dashes of sprinkles.
– Don't use warm caramel when you're decorating the cake. Room temperature or cold is best.
To keep your cheesecake fresh, cover it and leave it in the fridge. Be sure to eat it within 5 days.
You can freeze your Rolo caramel cheesecake, but one thing to be wary of is the fact the Rolos will get quite hard. However, if you find your cheesecake isn't setting in the fridge, a little time in the freezer will firm it right up. When you freeze this cheesecake, it takes on the same texture as an ice cream cake – delicious! If you decide to freeze your Rolo caramel cheesecake, leave off the decorations until it's time to serve.
Crumble the graham crackers.
Combine the graham cracker crumbs and butter in a bowl.
Press the crumb mixture into a springform pan, then place it in the refrigerator to set.
Whisk cream cheese, vanilla, powdered sugar, and caramel until smooth.
Whisk in the heavy cream.
Beat until the mixture is thick. Fold in the chopped Rolos.
Remove the graham cracker crust from the fridge and spread the filling over the base.
Level well, then return the cheesecake to the fridge and allow it to set for a minimum of 7 hours.
Combine the cream and icing sugar to make whipped cream. Transfer the cream to a piping bag and pipe the cream around the edges of the cheesecake. Drizzle the cake with caramel, then top with Rolos.
Use an 8 or 9-inch springform pan for this recipe.