why make this recipe
Mini Rolo Cheesecake Bites are a delightful treat that combines rich cheesecake with the sweet and gooey flavor of Rolo candies. They are perfect for parties, special occasions, or just a sweet snack at home. Making these mini bites is easy and requires simple ingredients, making them a great dessert option for anyone, regardless of baking skills. These bites pack a flavorful punch in a small, bite-sized format, sure to satisfy any sweet tooth.
how to make Mini Rolo Cheesecake Bites
Ingredients:
- 1 cup Oreo Crumbs (or any chocolate sandwich cookie)
- 5 tbsp Butter (melted) (unsalted recommended)
- 16 oz Cream Cheese (at room temperature)
- 1/2 cup Light Brown Sugar (or granulated sugar)
- 2 tbsp Flour (gluten-free option available)
- 1/2 cup Sour Cream (or Greek yogurt)
- 1 tsp Vanilla Extract (use pure for best flavor)
- 3 large Eggs (at room temperature)
- 1 cup Rolos (chopped) (can substitute with other candies)
- 1 cup Heavy Whipping Cream (or coconut cream for lighter option)
- 1 tbsp Powdered Sugar (omit for unsweetened topping)
- 1 tbsp Unsweetened Cocoa Powder (omit for plain topping)
- 1/2 cup Caramel Sauce (homemade or store-bought)
- 1/2 cup Chocolate Sauce (for drizzling)
Directions:
- Preparation: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.
- In a bowl, mix the Oreo crumbs and melted butter until well combined. Press this mixture firmly into the bottom of each muffin liner to form the crust.
- In another bowl, beat the cream cheese until smooth. Add the brown sugar and flour, then mix until combined.
- Mix in the sour cream and vanilla extract. Add the eggs one at a time, beating well after each addition. Fold in the chopped Rolos gently.
- Pour the cheesecake mixture over the crusts in the muffin tin, filling them about 3/4 full.
- Bake for about 20-25 minutes, or until the centers are set but slightly jiggly. Turn off the oven and leave the cheesecake bites inside for another 10 minutes.
- Let them cool to room temperature, then chill in the fridge for at least 2 hours.
- Topping: In a bowl, whip the heavy cream and powdered sugar until soft peaks form. Spread or pipe this whipped cream on top of the chilled cheesecake bites. Drizzle with caramel and chocolate sauce before serving.
how to serve Mini Rolo Cheesecake Bites
Serve these Mini Rolo Cheesecake Bites chilled. They are best enjoyed as a sweet snack or dessert after a meal. You can plate them in small servings or keep them in the muffin tin and let guests serve themselves.
how to store Mini Rolo Cheesecake Bites
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for about 4 to 5 days. For longer storage, you can freeze them for up to 2 months. Just make sure to wrap them tightly to avoid freezer burn.
tips to make Mini Rolo Cheesecake Bites
- Ensure your cream cheese is at room temperature for a smooth batter.
- If you prefer a gluten-free option, substitute regular flour with gluten-free flour.
- Be careful not to overbake the cheesecake to keep it creamy.
- Use a piping bag to add whipped cream for a more professional look.
variation
You can easily customize these cheesecake bites by using different kinds of candies instead of Rolos. Options like Snickers, Reese’s, or even fruit preserves can create different flavors.
FAQs
1. Can I make these cheesecake bites ahead of time?
Yes, you can make them a day in advance. Just store them in the refrigerator and add the whipped cream and sauces right before serving.
2. Can I use a different cookie for the crust?
Absolutely! You can use any chocolate sandwich cookie or graham crackers for a different flavor.
3. What if I don’t have heavy whipping cream?
You can substitute it with coconut cream or simply omit it if you prefer a lighter version.
Mini Rolo Cheesecake Bites
- Total Time: 140 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Delightful bite-sized treats combining rich cheesecake and Rolo candies, perfect for any occasion.
Ingredients
- 1 cup Oreo Crumbs
- 5 tbsp Unsalted Butter (melted)
- 16 oz Cream Cheese (at room temperature)
- 1/2 cup Light Brown Sugar
- 2 tbsp Flour (gluten-free option available)
- 1/2 cup Sour Cream
- 1 tsp Vanilla Extract
- 3 large Eggs (at room temperature)
- 1 cup Rolos (chopped)
- 1 cup Heavy Whipping Cream
- 1 tbsp Powdered Sugar
- 1 tbsp Unsweetened Cocoa Powder
- 1/2 cup Caramel Sauce
- 1/2 cup Chocolate Sauce
Instructions
- Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
- Mix the Oreo crumbs and melted butter until combined, then press firmly into the bottom of each muffin liner.
- Beat the cream cheese until smooth, then add brown sugar and flour, mixing until combined.
- Mix in sour cream and vanilla extract, then add eggs one at a time, beating well after each addition. Fold in chopped Rolos gently.
- Pour the cheesecake mixture over the crusts, filling them about 3/4 full.
- Bake for 20-25 minutes, or until centers are set but slightly jiggly. Leave in the oven for another 10 minutes after turning it off.
- Cool to room temperature, then chill in the fridge for at least 2 hours.
- Whip heavy cream with powdered sugar until soft peaks form, then spread or pipe on top of cheesecake bites. Drizzle with caramel and chocolate sauce before serving.
Notes
Ensure the cream cheese is at room temperature and avoid overbaking for a creamy texture. Customize the flavor with different candies if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American