I created one of my favorite No Bake Cheesecake Ideas: a Rolo cheesecake built on a buttery biscuit base with caramel and Rolo in the filling and a hidden extra layer you’ll want to see.

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I made this Caramel Rolo Cheesecake because one night I wanted something wildly sweet but I was too tired to bake. The whole thing sits on a crumbly digestive biscuits base and hides a glossy swirl of caramel studded with melted Rolo chocolates, and each bite feels slightly naughty.

I kept picturing it as a Rolo Pie turned upscale, and it gave me a ton of Cheesecake Ideas No Bake for holidays or last minute guests. I never get the top perfectly smooth, sometimes the Rolos sink or ooze and its kinda charming, like a dessert thats not trying too hard.

Ingredients

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Digestive biscuits: Crumbly base, mostly carbs and fiber, adds crunch and sweetness, not very nutritious
Unsalted butter: Rich in fat and calories, helps set the crust, gives creamy mouthfeel
Cream cheese: High in fat and protein, tangy note balances sweetness, silky texture
Icing sugar: Pure carbs, makes it sweet fast, adds smoothness but dont add nutrients
Double cream: Very high fat, whips to airy filling, adds richness and stability
Caramel or dulce de leche: Intense sweetness and caramel flavor, lots of sugar, gooey sticky bliss
Rolo chocolates: Milk chocolate with caramel center, extra sugar and some dairy protein
Fine sea salt: Tiny pinch lifts all flavors, lowers cloying sweetness, contains trace minerals
Golden syrup: Optional sweetener, similar to caramel, sticky and sweet, adds deeper flavour

Ingredient Quantities

300 g digestive biscuits, crushed

125 g unsalted butter, melted

400 g full fat cream cheese, softened

100 g icing sugar, sifted

1 tsp vanilla extract

300 ml double cream, cold

200 g caramel sauce or dulce de leche

200 g Rolo chocolates, unwrapped

12 to 16 whole Rolo chocolates for decoration

1 tbsp golden syrup, optional

pinch fine sea salt

How to Make this

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1. Line the base of a 20-23 cm springform pan with baking paper. Crush 300 g digestive biscuits in a bag or food processor until fine, mix with 125 g melted unsalted butter, then press firmly and evenly into the pan using the back of a spoon or a flat glass. Chill while you make the filling.

2. Put 400 g softened full fat cream cheese in a bowl, add 100 g sifted icing sugar and 1 tsp vanilla extract, beat until smooth and no lumps remain. Room temp cream cheese is key, otherwise you’ll get lumps.

3. Whip 300 ml cold double cream to soft peaks; dont overwhip or it will go grainy. Fold about a third of the whipped cream into the cream cheese to loosen it, then fold in the rest gently to keep it airy.

4. Chop 200 g unwrapped Rolo chocolates roughly so you get big and small bits. Fold the chopped Rolos into the cheesecake mixture.

5. Stir 200 g caramel sauce (or dulce de leche) into the filling but reserve about 50 g for the top. If your caramel is very thick you can heat it briefly to loosen it, or add the optional 1 tbsp golden syrup while warming to make it pourable. Add a pinch of fine sea salt when mixing the caramel into the filling to lift the sweetness.

6. Spoon the caramel-Rolo cheesecake filling over the chilled biscuit base, spread and smooth the top. Tap the pan gently on the counter to settle the filling and release any air bubbles.

7. Chill the cheesecake in the fridge for at least 4 hours, better overnight, until it is fully set.

8. When ready to serve, warm the reserved ~50 g caramel with the optional 1 tbsp golden syrup and a tiny pinch of salt until pourable (microwave 10 second bursts or warm in a small pan). Drizzle the warm caramel over the cake.

9. Decorate with 12 to 16 whole Rolo chocolates on top, press them in slightly so they stick, then chill 10-15 minutes more so the topping sets. For clean slices wipe a hot knife between cuts.

Equipment Needed

1. 20-23 cm springform pan lined with baking paper
2. Food processor or a sturdy zip-top bag and rolling pin to crush the biscuits
3. Kitchen scales and measuring spoons (for grams and the tsp vanilla)
4. Large mixing bowl and a medium bowl for whipping/folding
5. Electric hand mixer or stand mixer (or a good whisk if you must) to beat cream cheese and whip cream
6. Rubber spatula and a wooden spoon or flat glass to press the base and fold the filling
7. Fine sieve or sifter for the icing sugar
8. Chopping board and a sharp knife to chop the Rolos
9. Small saucepan or microwave-safe bowl plus a spoon for loosening/warming the caramel
10. Fridge space to chill the cake and a sharp knife warmed between slices for clean cuts

FAQ

Q: Can I make this cheesecake ahead of time? A: Yes, you can make it a day ahead. Chill it covered in the fridge for at least 4 hours or overnight for best set and flavor. Add the whole Rolos on top just before serving so they dont melt or sweat.

Q: How do I get the Rolos nice and glossy for the drizzle? A: Warm them gently in a microwave in 8 to 10 second bursts, stirring between each burst until smooth. If it looks too thick add 1 teaspoon of golden syrup or a splash of double cream to loosen it up, then spoon over the cheesecake.

Q: My filling looks a bit runny, what did I do wrong? A: Most often the cream wasnt cold enough or it was overfolded. Use cold double cream and whip to soft peaks, then fold into the cream cheese gently. Also chilling the assembled cake for several hours helps it firm up.

Q: Can I swap the digestive biscuits or caramel? A: Sure. Graham crackers or plain tea biscuits work like a charm. You can use store bought caramel sauce or dulce de leche interchangeably. If your caramel is very thick warm it slightly so it spreads well.

Q: How should I store leftovers and how long will it last? A: Keep it covered in the fridge for up to 3 days. For longer storage freeze without the decorated Rolos for up to 1 month, then thaw overnight in the fridge and add fresh Rolos before serving.

Q: What pan size should I use and how many will it serve? A: A 20 to 23 cm (8 to 9 inch) springform pan is ideal. It will serve about 8 to 10 people depending on slice size.

Caramel Rolo Cheesecake! Recipe Substitutions and Variations

300 g digestive biscuits: swap for graham crackers (US) 1:1 by weight, crushed shortbread for a richer, buttery base, or gluten free cookie crumbs if you need GF. Same amount works fine.
125 g unsalted butter, melted: use salted butter but skip or cut the extra pinch of salt, solid coconut oil (same weight) for a subtle coconut note, or a good vegan block margarine for dairy free versions.
400 g full fat cream cheese: mascarpone is the closest sub 1:1 and a bit milder, Neufchatel or lower fat cream cheese if you want lighter texture, or a firm vegan cream cheese for non dairy.
200 g Rolo chocolates: use chopped chocolate covered caramels, chopped Twix or chopped caramel filled chocolates, or replace with plain milk chocolate plus an extra 100–150 g caramel sauce stirred into the filling to mimic the caramel pockets. Chill before chopping sticky candies so they dont squish.

Pro Tips

1) Soften the cream cheese right: cut it into cubes and leave at room temp or pop the sealed tub in a bowl of warm water for 5-10 minutes, that speeds things up without melting it. If you still get little lumps beat it on medium then press through a fine sieve, dont overheat or it’ll go watery.

2) Whip and fold like a pro: chill your bowl and whisk first, stop when the cream reaches soft peaks, then fold into the cheese in thirds using a flat spatula with a gentle lift-and-turn motion so the filling stays airy. If you accidentally overwhip the cream add 1-2 tbsp cold cream and fold gently to rescue it.

3) Keep the Rolos chunky not smeared: put the Rolos in the freezer for 10-15 minutes so the caramel firms, then chop quickly with a heavy knife or pulse very briefly in a food processor. Toss the chopped bits in a tiny spoon of crushed biscuit crumbs so they dont sink to the bottom of the cheesecake.

4) Make the caramel silky and the slices neat: warm thick caramel in a small pan over low heat or in a bowl over simmering water and add a little golden syrup if it needs loosening, avoid blasting it in the microwave. For tidy serving put warm caramel in a squeeze bottle or piping bag, and for clean slices run a hot knife under warm water and wipe between cuts, then let slices sit 15-20 minutes at room temp so the caramel relaxes before serving.

Caramel Rolo Cheesecake! Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I created one of my favorite No Bake Cheesecake Ideas: a Rolo cheesecake built on a buttery biscuit base with caramel and Rolo in the filling and a hidden extra layer you'll want to see.

Servings

servings

Calories

603

kcal

Equipment: 1. 20-23 cm springform pan lined with baking paper
2. Food processor or a sturdy zip-top bag and rolling pin to crush the biscuits
3. Kitchen scales and measuring spoons (for grams and the tsp vanilla)
4. Large mixing bowl and a medium bowl for whipping/folding
5. Electric hand mixer or stand mixer (or a good whisk if you must) to beat cream cheese and whip cream
6. Rubber spatula and a wooden spoon or flat glass to press the base and fold the filling
7. Fine sieve or sifter for the icing sugar
8. Chopping board and a sharp knife to chop the Rolos
9. Small saucepan or microwave-safe bowl plus a spoon for loosening/warming the caramel
10. Fridge space to chill the cake and a sharp knife warmed between slices for clean cuts

Ingredients

300 g digestive biscuits, crushed
125 g unsalted butter, melted
400 g full fat cream cheese, softened
100 g icing sugar, sifted
1 tsp vanilla extract
300 ml double cream, cold
200 g caramel sauce or dulce de leche
200 g Rolo chocolates, unwrapped
12 to 16 whole Rolo chocolates for decoration
1 tbsp golden syrup, optional
pinch fine sea salt

Directions

Line the base of a 20-23 cm springform pan with baking paper. Crush 300 g digestive biscuits in a bag or food processor until fine, mix with 125 g melted unsalted butter, then press firmly and evenly into the pan using the back of a spoon or a flat glass. Chill while you make the filling.
Put 400 g softened full fat cream cheese in a bowl, add 100 g sifted icing sugar and 1 tsp vanilla extract, beat until smooth and no lumps remain. Room temp cream cheese is key, otherwise you'll get lumps.
Whip 300 ml cold double cream to soft peaks; dont overwhip or it will go grainy. Fold about a third of the whipped cream into the cream cheese to loosen it, then fold in the rest gently to keep it airy.
Chop 200 g unwrapped Rolo chocolates roughly so you get big and small bits. Fold the chopped Rolos into the cheesecake mixture.
Stir 200 g caramel sauce (or dulce de leche) into the filling but reserve about 50 g for the top. If your caramel is very thick you can heat it briefly to loosen it, or add the optional 1 tbsp golden syrup while warming to make it pourable. Add a pinch of fine sea salt when mixing the caramel into the filling to lift the sweetness.
Spoon the caramel-Rolo cheesecake filling over the chilled biscuit base, spread and smooth the top. Tap the pan gently on the counter to settle the filling and release any air bubbles.
Chill the cheesecake in the fridge for at least 4 hours, better overnight, until it is fully set.
When ready to serve, warm the reserved ~50 g caramel with the optional 1 tbsp golden syrup and a tiny pinch of salt until pourable (microwave 10 second bursts or warm in a small pan). Drizzle the warm caramel over the cake.
Decorate with 12 to 16 whole Rolo chocolates on top, press them in slightly so they stick, then chill 10-15 minutes more so the topping sets. For clean slices wipe a hot knife between cuts.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.