No-Bake Rolo Cheesecake

This no-bake Rolo cheesecake has become my signature dessert whenever I need to impress without breaking a sweat. The combination of creamy cheesecake filling and gooey caramel creates a heavenly dessert that tastes like it took hours of effort.

The first time I made this cheesecake was for my sister's birthday when our oven broke down unexpectedly. What started as a kitchen emergency has turned into the most requested dessert at our family gatherings.

Ingredients

• Digestive biscuits: these buttery cookies create the perfect crunchy foundation. Look for ones without chocolate coating for the best texture.
• Unsalted butter: binds the base together. Make sure it's fully melted for even distribution.
• Double cream: use cold cream straight from the refrigerator for the best whipping results.
• Cream cheese: full fat works best for stability and richness. Allow it to come to room temperature for easier mixing.
• Icing sugar: also called powdered sugar provides sweetness without the grittiness of granulated sugar.
• Carnation caramel: this ready made dulce de leche adds instant caramel flavor. Look for it in the baking aisle.
• Rolos: these chocolate covered caramel candies create both decoration and surprise pockets of gooey goodness.

Step-by-Step Instructions

Base preparation:

Crush digestive biscuits into fine crumbs using a food processor or rolling pin with a ziplock bag. Mix thoroughly with melted butter until the mixture resembles wet sand that holds together when pressed. Press firmly into the bottom of your springform pan using the back of a spoon or flat bottomed glass to create an even compact layer.

Whipping the cream:

With clean beaters whip the cold double cream until it forms stiff peaks that hold their shape when you lift the beaters. Be careful not to overwhip as it can become buttery. The cream should be thick enough to hold its shape but still smooth and glossy.

Creating the filling mixture:

Beat the room temperature cream cheese until completely smooth with no lumps. Add the sifted icing sugar and Carnation caramel then mix until fully incorporated. The mixture should be smooth and have a consistent caramel color throughout.

Combining and assembling:

Gently fold the whipped cream into the cream cheese mixture using a large metal spoon or silicone spatula. Use a gentle cutting and folding motion to maintain as much air as possible. Pour this luxurious filling over your chilled biscuit base then smooth the top with an offset spatula.

Chilling and setting:

Place the cheesecake in the refrigerator uncovered for at least 5 hours ideally overnight. This extended chilling time allows the filling to set properly and for the flavors to fully develop.

Final decoration:

Once set spread the remaining caramel in an even layer across the top of the cheesecake. Arrange Rolos around the perimeter of the cake creating an attractive border. For an extra special touch drizzle with melted chocolate.

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My favorite part of this recipe is the moment when someone takes their first bite and their eyes widen with delight. The combination of the crunchy base with the silky filling creates such a wonderful textural contrast. I sometimes add a pinch of sea salt to the caramel topping to enhance the flavor even more.

Make It Your Own

This cheesecake recipe welcomes customization. Try swapping Rolos for Maltesers Reese's cups or other filled chocolates. You could also layer in crushed cookies or chopped nuts between the base and filling for added texture. The caramel sauce can be flavored with a splash of bourbon or rum for an adult version.

Storage Tips

This cheesecake stays fresh in the refrigerator for up to 5 days covered with plastic wrap or in an airtight container. Avoid storing near strong smelling foods as dairy desserts can absorb odors. The cheesecake also freezes beautifully for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Suggestions

Serve this cheesecake cold straight from the refrigerator for the best texture. A hot knife makes clean slices cut and wipe the blade between each cut. Consider serving with extra warm caramel sauce for drizzling or a dollop of lightly whipped cream to balance the richness.

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Frequently Asked Questions

→ Can I use a different type of biscuit for the base?

Yes, you can substitute digestive biscuits with graham crackers, shortbread, or any plain, crumbly biscuit of your choice. The texture will vary slightly, but it will still work well as a base.

→ How long does this dessert need to chill?

It needs at least 5 hours to set in the fridge, but chilling overnight is ideal for the best texture and slicing.

→ Can I use homemade caramel instead of Carnation caramel?

Absolutely! Homemade caramel will add a personal touch and can replace the Carnation caramel in both the filling and topping.

→ Do I need specialized equipment to make this dessert?

No, basic kitchen tools like a hand mixer or whisk, a mixing bowl, and an 8-inch cake tin are all you need for this dessert.

→ How do I ensure clean slices when serving?

Chill the dessert thoroughly before slicing and use a warm knife by dipping it in hot water and wiping it dry between cuts for cleaner edges.

→ Can I substitute Rolos with another candy?

Yes, you can replace Rolos with similar caramel-filled chocolates or any candy that pairs well with caramel and cheesecake flavors.