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Let’s be honest, this isn’t one of those fancy all-day recipes. It’s fast, rich, and totally addictive. If you love chocolate, caramel, and cheesecake all rolled into one bite… yeah, this Rolo Cheesecake is for you
If you love cheesecake but want something extra fun, this Rolo Cheesecake is a must-try. It’s creamy, chocolatey, and has little caramel candies baked right inside. Plus, it’s easy to make, even if you don’t want to spend hours in the kitchen. Ready for a dessert that tastes like a treat and looks like a winner? Let’s do this!
Rolo Cheesecake isn’t just a dessert; it’s the kind of treat people ask for again. With a buttery crust, creamy center, and melted Rolos inside, this one disappears fast. Would you make it for a party or keep it for yourself?
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Rolo Cheesecake (The Lazy Genius Way)
- Prep Time: 30 minutes
- Resting Time: 12 hours
- Cook Time: 35 minutes
- Total Time: 13 hours 5 minutes
- Yield: 1 large pie plate
- Category: Desserts
- Method: Easy
Description
Forget plain cheesecake, this Rolo version takes it next level. Would you share it with your family and friends, or hide it?
Ingredients
Crust:
- store-bought Graham cracker crust (minis and a large)
Filling:
- 400g tub of Philadelphia cream cheese
- 2 eggs
- 3/4 cup sugar (just enough sweetness)
- 1/4 cup flour
Chocolate Glaze:
- 1 stick (113g) butter
- 6 oz (170g) chocolate chips
- 4 tsp (20 ml) maple syrup
Optional Topping:
- chocolate chips or white Wilton decorating icing
Instructions
Crust:
- Grab a store-bought Graham cracker crust. No shame here—it’s quick and gets the job done.
- Brush the inside with beaten egg white and bake at 350°F for 5 minutes.
- Let it cool completely.
Filling:
- In a bowl, beat together until creamy the Philadelphia cream cheese, eggs, sugar and flour.
- Toss in a pack of mini unwrapped Rolos and stir them in.
- Pour everything into the crust and bake at 350°F for about 30 minutes, until it looks golden and set.
- Let it cool all the way before adding the glaze.
Chocolate Glaze:
- Melt these together in the microwave: the butter and chocolate chips (don’t cook them, just melt)
- Stir until smooth.
- Add the maple syrup
- Mix well and pour over your cooled cheesecake.
- Smooth it out. Now chill the whole thing overnight so it sets up nicely and firm.
Optional Topping:
- Out of chocolate chips? I was, too. I used some white Wilton decorating icing for a little swirl on top, but you can leave it plain or go all out with more chocolate. Up to you.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Why You’ll Want to Make This Rolo Cheesecake
It’s creamy, gooey, and has hidden caramel bombs from the Rolos. No fancy water baths or hours of prep. Just melt, mix, bake, chill, and eat. If you’re into rich desserts that taste like you bought them from a bakery, this will hit the spot.:
It’s creamy, gooey, and has hidden caramel bombs from the Rolos. No fancy water baths or hours of prep. Just melt, mix, bake, chill, and eat. If you’re into rich desserts that taste like you bought them from a bakery, this will hit the spot.
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