No-Bake Caramel Rolo Cheesecake!
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A delicious no-bake caramel Rolo cheesecake, with a buttery biscuit base, caramel & Rolo cheesecake filling, and even more delicious Rolo themed topping!
Caramel Rolo cheesecake
As it is back to school/work after the Easter break I thought that I would create the perfect pick-me-up for the week – this deliciously indulgent no-bake Rolo caramel cheesecake. It is seriously SO YUMMY.
I have made a few no-bake cheesecakes in my time now, as well as some scrumptious baked ones too, all of which can be found on my recipes page here. I love how simple they can be and they are so adaptable to a flavour of your choice!
Caramel Rolo flavour
However, this is different in the sense that it isn’t based around chocolate for once – its delectably Caramel instead! Don’t get me wrong, I LOVE all cheesecake, especially the ones already on this blog, but I craved something different!
I have also been having a Rolo craving a lot recently, which you might start to notice if you follow all of my posts! Rolos are basically the best. So much so, I named my dog Rolo!
Simple and easy recipe
No-Bake cheesecake’s are always easier to make than baked cheesecakes as its so much easier to prepare, you can do it well in advance of when you need/want the cheesecake, and they are so creamy and fluffy and delicious.
This cheesecake has a lot of filling as I love it so much, but if you want to have a smaller one, then simply half the cheesecake filling ingredients! SO EASY, and utterly delicious. Honestly, this is one of the easiest and best things I have ever created, that its still so popular to this day even though the recipe was posted back in April 2015!
Cheesecake
This cheesecake is so incredibly easy to make – simply crush the biscuits you want to use on the bottom and mix with the melted butter, leave to set whilst you make the rest.
Cream together the cream cheese, vanilla, caramel, and sugar in an electric mixer to make sure its all combined well, then add the cream. Whisking until it creates a thick mousse like texture, adding in the chopped Rolo’s, and spreading over the scrummy biscuit base.
Set and Decorate
Once the mixture is whipped up lovely and thick, and the Rolos have been added, you really should recommend letting it set for as long as possible. I would personally say the minimum is 6 hours, but I always leave them over night.
If you are in a massive rush, you can freeze it, but then the Rolos will freeze too, and be very hard. It might also then turn sloppy after its thawed! I recommend setting it in the fridge for as long as possible, but if its too soft to serve, put it in the fridge for an hour or so before serving!
I used the medium 2d closed star piping tip to decorate this as always, along with these disposable piping bags for the cream! I then also use these piping bags for the caramel, they make my life so much easier!
Tips and tricks
I have noted from comments from my followers that sometimes the mixture splits – this might be because you have mixed it for far far too long, once it reaches the stage above you should stop as it can’t thicken any further!
Also, I seriously recommend a stand mixer, or a handheld mixer on a medium-high speed! Mixers such as handheld blenders won’t work once you add the cream, it’ll curdle it! This is one that takes longer to whisk sometimes then other recipes, but have a watch of the video, and you can see that it does thicken!
I use the whisk attachment on my Kitchenaid, or on my hand mixer. Its one of those ingredients mixes that can look a little weird, but just don’t walk off from it! It will go from being too runny to perfect very quickly, just like with whipped cream. Either way, its worth a go because its a DELICIOUS recipe, enjoy! X
No-Bake Caramel Rolo Cheesecake!
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
Cheesecake Filling
- 500 g full fat cream cheese
- 1 tsp vanilla extract
- 100 g icing sugar
- 150 g caramel (carnations)
- 300 ml double cream
- 175 g Rolos (chopped)
Decorations
- 150 ml double cream
- 2 tbsp icing sugar
- 50 g caramel (carnations)
- Rolos
- Sprinkles
Instructions
Biscuit Base
- Blitz the biscuits in a food processor or bash them up until they resemble breadcrumbs and mix the biscuits with the melted butter.
- Spread on the bottom of an 8″/20cm deep springform tin and press down firmly. Leave to set in the fridge whilst you make the rest!
Cheesecake Mix
- Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheese, vanilla, icing sugar and caramel until smooth and lump free – this could take 30 seconds or so, I whisk it at a medium speed (level 6/10).
- Pour into the mix the double cream and continue to whisk for a couple of minutes until its very thick and mousse like (I mix it on a medium-high speed, level 6/10)
- Chop the Rolos up into halves/quarters and fold through the cheesecake filling. Spread over the biscuit base and leave to set in the fridge for 6 hours, or preferably overnight.
Decoration
- To decorate the cheesecake, whip together the cream and icing sugar!
- Drizzle the cheesecake with some caramel and pipe the whipped cream around the edge – sprinkle on some Rolo’s and sprinkles.
Notes
- I seriously recommend using a 8″/20cm deep springform tin in this recipe and all my cheesecake recipes!
- I would also recommend using:
- You can use mascarpone or Philadelphia for this - you just have to make sure that it is full-fat cream cheese so you know its going to set!
- I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think its not setting, 99% of the time its because you didnt whip it enough!
- If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an ice cream cheesecake!
- Recipe updated September 2019 - Only change was to use 300g of digestives, rather than 150g of digestives and 150g of crunch creams!
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J x
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Have made this once after seeing it on Facebook – top notch stuff, went down like a treat! In fact, so well, I’m making it for the in-laws tomorrow!
Ohh yay!! I’m so glad! And I seriously hope they like it too haha
Saw your recipe on Facebook – it looks divine! I have a question, though — I can’t get double cream in the US. If I use heavy cream (which is 36-38% fat vs. double cream’s 48%), will I probably end up with a cheesecake that doesn’t set? If so, do you know any other substitutions that will work? Thanks!
Hiya! I’ve just been doing some research and I’m not sure if anything is is available – however you could try setting it in a dish for example to see if it sets so that if it doesn’t you can still eat it, but it won’t go everywhere – or you can risk it (but it’ll taste yummy either way!) 🙂 hope this makes sense! X
That does make sense — I will try that. Thanks!
That’s okay! I hope it works! 🙂
Looks amazing and I’m making it for a BBQ tomorrow, quick question….golden Oreos….it doesn’t affect the base with the Oreo filling? I have visions of me scraping the middle from the Oreos ?
Noo I don’t bother 🙂 makes it bind better if anything! And I hope you like it!
This was awesome and devoured….only thing I got to take home was the empty dish….lovely thank you! Ps. I used half amount of rolos and half amount of munchies…delish ?
Ohh yay I am so glad!! And the combination of Rolos & Munchies sounds delicious!
I saw this recipe on Facebook last week and just had to make it…
OMG truly amazing
Love your recipes
Thank you ?
Thank you so much!!! ?
I have made this for my husband’s Father’s day pudding, everyone’s very excited
Awwwh haha yay! I’m so Glad! I hope everyone likes it 🙂
This was delicious and instructions were so easy to follow thank you! How long does it keep for as we couldn’t eat it all!??
Ohh yay I’m glad you liked it! And 3 days, covered, in the fridge 🙂
What size tin would you need for half the quantity?
I use the same size and just make it thinner, or I use a 6″ tin 🙂 x
I’ve just made this and is in the fridge as we speak! Can’t wait to try it later x
Ohh YAY! I hope you love it 😀 x
Made this cake and it went down a treat with all my family. Just wanted to know how long it would keep in the fridge ? X
It will keep for 3 days covered in the fridge 🙂 x
made this today with my daughter, filling was delicious – we scrapped the bowl, lol – n waiting very impatiently for it to all set, will let u know how ours turned out later, thanks for the recipe!
Ohh haha I am not surprised! I struggle to wait all of the time! And i hope you love it! 🙂 x
just made this im going to have to go to bed early hee hee so i dont eat it now it looks yummy xxx
Hahah I feel your pain, it’s SO hard to wait!! I hope you love it xxx
it is very yummy yummy !!!!!
Yay!!! I’m glad! 🙂
Made this and it was delicious! Easy to make. Just hard to wait while it was setting in the fridge.
I am so glad it worked and was delicious!! I always *accidentally* leave some mix over so I can eat it 😉 so yummy!
What’s the nutritional value per slice? Just so I can enjoy a cheat meal at the end of the week!
I’m afraid I have no idea! It’s definitely very indulgent however! Sorry I couldn’t help 🙂
I’m going to make this now…..just one question do I save some of the caramel to decorate with or do I make it.
If you’re using carnations or dulce de Leche the can/jar has too much in it, so you put the directed amount that’s written in the recipe cheesecake filling ingredients into the cheesecake, then use spare to decorate with how you please 🙂
Hi I’ve just made this so its now setting over night I just wondered do u melt the left over caramel to get the pattern on the cheese cake I got the condensed caramel? Thanks
Is it the carnations caramel in the can? I literally just drizzle it over the top 🙂 If you mix it around with a spoon it’ll loosen – no need to microwave!
I’ve made this for a dinner party tonight it looks and smells divine. Next time I’m going to top it with bananas and turn it into a banoffee cheesecake. Will definitely be making more of your recipes.
Awwh thank you! I wanted to make a banoffee cheesecake soon too haha 🙂 and I really hope everyone likes it! And please do!! X