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Mini Rolo Cheesecake Bites

Mini Rolo Cheesecake Bites for Sweet Indulgence at Home

These Mini Rolo Cheesecake Bites are a delightful blend of creamy cheesecake, chocolate, and caramel, nestled in a buttery Oreo crust.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 bites
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 grams Oreo Crumbs Perfect for a sweet, chocolatey base; try substituting with chocolate sandwich cookies for a twist.
  • 4 tablespoons Butter (melted) Unsalted butter is best for controlling the saltiness.
For the Cheesecake Filling
  • 225 grams Cream Cheese Ensure it's at room temperature for creaminess.
  • 100 grams Light Brown Sugar Granulated sugar works as a substitute if needed.
  • 2 tablespoons Flour For a gluten-free version, opt for gluten-free flour.
  • 100 grams Sour Cream Greek yogurt can be used as a healthy alternative.
  • 1 teaspoon Vanilla Extract Using pure vanilla extract will achieve the best taste.
  • 2 large Eggs Use room temperature eggs for a lump-free mix.
  • 100 grams Rolos (chopped) Substitute with your favorite chocolate candies if desired.
For the Whipped Cream Topping
  • 240 ml Heavy Whipping Cream Coconut cream can be a lighter alternative.
  • 2 tablespoons Powdered Sugar Omit for a less sweet version.
  • 1 tablespoon Unsweetened Cocoa Powder Leave out for a plain topping if you prefer.
For Finishing Touches
  • 50 ml Caramel Sauce Drizzle on top for added sweetness.
  • 50 ml Chocolate Sauce Perfect for drizzling over each bite.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • spatula
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (162°C). Gather your ingredients and prep your workspace.
  2. In a large bowl, combine Oreo crumbs and melted butter. Press the mixture into the bottom of a muffin tin lined with cupcake liners. Bake for 5 minutes and allow to cool.
  3. Lower the oven temperature to 300°F (148°C). Beat together cream cheese, light brown sugar, and flour until smooth. Add sour cream and vanilla extract, blending well.
  4. Incorporate the eggs one at a time, mixing gently. Fold in the chopped Rolos.
  5. Fill the cooled crusts with the cheesecake mixture. Bake for about 13 minutes until set, then turn off the oven and leave the cheesecakes inside for 10-15 minutes.
  6. Whip heavy cream with powdered sugar, cocoa powder, and vanilla extract until stiff peaks form.
  7. Once cooled completely, pipe whipped cream on each cheesecake and drizzle with caramel and chocolate sauce. Garnish with a halved Rolo.

Nutrition

Serving: 1biteCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 50mgPotassium: 50mgSugar: 8gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for best results. Store in an airtight container in the fridge for up to 5 days.

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