Mini Rolo Cheesecakes #desserts #cheesecake

Maybe a superior dream would have consolidated these small scale cheesecakes? They absolutely are marvelous!

The covering is made with Oreos and margarine – one of my preferred outsides. Simply combine everything and partition it between the cups of your cupcake container and press it into the base. The vanilla cheesecake filling is Brimming with rolos. Like, full. It's a significant stout blend when you add it to the cupcake tins however that is great – more rolo in each chomp!

An incredible aspect regarding these little cheesecakes and preparing them in a cupcake tin is that the heat time is a lot shorter than a full measured cheesecake and you don't need to stress over a water shower. It makes these a lot snappier and simpler to make, which is incredible for a brisk treat.

They are topped with chocolate whipped cream, a sprinkle of caramel and chocolate sauce and half of a rolo. These smaller than expected rolo cheesecakes were an immense hit with our companions! They essentially kicked the bucket over them (positively, of course), so I realize you will as well.

Also try our recipe No Bake Classic Woolworth Cheesecake

These Smaller than normal Rolo Cheesecakes are brimming with chocolate and caramel! They're so wanton and fantastic, and they're very simple to make.

INGREDIENTS
CRUST

• 1 cup (134g) oreo crumbs
• 2 tbsp (27g) butter, melted

CHEESECAKE FILLING

• 12 ounces (339g) cream cheese, room temperature
• 1/2 cup (112g) light brown sugar
• 3 tbsp (24g) flour
• 1/2 cup (115g) sour cream
• 1 1/2 tsp vanilla extract
• 2 eggs
• 3/4 cup (160g) chopped rolos

TOPPING

• 1/2 cup (120ml) heavy whipping cream, cold
• 3 tbsp powdered sugar
• 1 tbsp natural unsweetened cocoa powder
• 1/2 tsp vanilla extract
• Caramel sauce
• Chocolate sauce
• Rolos

INSTRUCTIONS
CRUST

1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the oreo crumbs and melted butter. Divide the mixture between the cupcake liners (about 1 tablespoon per cup) and press into the bottoms.
3. Bake crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

CHEESECAKE FILLING AND TOPPING

1. Reduce oven to 300°F (148°C).
2. In a large bowl, mix the cream cheese, brown sugar and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add the sour cream and vanilla extract. Beat on low speed until well combined.
4. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Gently fold in the rolos.
5. Divide the batter between the cupcake liners and fill most of the way.
6. Bake cheesecakes for 13 minutes, then turn off oven and leave the door closed for another 10 minutes.
7. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
8. Once the cheesecakes are cooled and firm, make the whipped cream. Add the heavy whipping cream, powdered sugar and cocoa powder to a mixer bowl fitted with the whisk attachment and whip on high speed until stiff peaks form.
9. Pipe swirls on top of each cheesecake, then drizzle with caramel and chocolate sauce and top with half of a rolo.
10. Refrigerate until ready to serve.

Read more our recipe : Orange Julius Smoothie

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