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No Bake Rolo Cheesecake Recipe
Emily

No-Bake Rolo Cheesecake

A decadent no-bake cheesecake featuring a chocolate graham cracker crust, creamy Rolo-filled filling, and indulgent caramel and chocolate topping. Rich, smooth, and perfect for chocolate and caramel lovers!
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups crushed chocolate graham crackers
  • 6 tbsp unsalted butter, melted
  • 2 tbsp sugar
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 1 cup Rolo candies, chopped
  • 1/2 cup caramel sauce
  • 1/2 cup chocolate ganache
  • additional Rolos for garnish

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • refrigerator

Method
 

  1. In a bowl, mix crushed graham crackers, sugar, and melted butter.
  2. Press the mixture firmly into a 9-inch springform pan.
  3. Chill in the fridge for 15 minutes.
  4. In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
  5. In a separate bowl, whip heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture.
  7. Stir in chopped Rolos.
  8. Pour the filling over the chilled crust, smoothing the top.
  9. Refrigerate for at least 4 hours (or overnight).
  10. Drizzle with caramel sauce and chocolate ganache.
  11. Top with whole and chopped Rolos.
  12. Slice and enjoy!

Notes

This cheesecake is best chilled overnight for the creamiest texture. Garnish with extra Rolos just before serving for the best presentation. For an extra crunch, mix in chopped nuts or drizzle additional caramel between the layers. Store leftovers covered in the refrigerator for up to 4 days.