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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Soo yummy !!!
Thank you!!
Loving this recipe… Me thinks I’ll add it to the Christmas dinner list..
Thank you 🙂
Fantastic recipe thank you very much☺
Thank you so much, Alex! 🙂
Hi Jane
Trying this tonight just had a little thought, I have quite deep 3″ PME cake tins and wondered how you suggest getting the cheesecake out after its all set and finished.
Thank you love your blog it’s so lovely!
As I use springform tins it helps it along that way – but maybe put some partchment paper around the edge and then peel it off? And thank you!! 🙂
I sometimes use McVitie ginger nut biscuits for my basis
WHOA Really cool I want that for my birthday
Thank you!
If using Oreo biscuits, or Foxes golden crunch, do you use the cream filling of the biscuit as well for the base or do you scrape this out of the biscuit!!!
Use it as well 🙂 makes it bind better!
Hello Jane Thank you for the awesome recipe. I actually tried it twice, because the first time round it didn’t set well because I used fresh cream instead of double cream as I couldn’t find it at my local store. I then noticed that the filling was quite soft and I knew instantly that this was because of the cream. The second time round I researched where they sold double cream and I found it and used it and my cheese cake, came out super awesome. Thank you
Ohh yay! I am so glad it turned out so well the second time! I’m happy you enjoyed it 🙂 X
I made this for my nieces birthday..it was so good!! I used biscuits I made myself ( I’m coeliac and sometimes I have the odd disaster- I blitz and freeze them to use for cheesecake bases- I hate waste!). It was devoured in minutes!! I got the scraps at the end! Thank you so much for your lovely recipes..going to try the toblerone one one next!
Yay! I’m so glad you could still enjoy it!! And the toblerone one is also amazing – enjoy!
Hi what is double cream I never see it in the supermarket and carnation caramel is this in a tin is it like caramel condensed milk ?
What country do you live in? 🙂 Caranation is a brand that sells condensed milk, evaporated milk, Caramel, and Chocolate sauces – I use the Carnations Caramel (But as it says you can also use dulce de leche) and Double cream is double cream? It depends where you’re from what the equivalent is! 🙂
Hi, not sure where you are from, but double cream is similar to heavy or whipping cream in the states (double cream has a higher fat content and is not heat treated in the same way). For the caramel use dulce de leche 🙂 Hope this helps.
I made this for my boyfriend’s birthday and it was super yummy! 😀
I’m not sure if I didn’t whisk it up quite enough though because it was pretty soft. I decided to try freezing it and it turned out very well. Almost like cream cheesy caramel ice cream! I would definitely recommend others try it if their’s turns out too soft. 🙂
Ahh yay! Sometimes it can just set a little soft if its not whisked, but I’m glad it worked out in the end!! 🙂
looks fabulous.
I will def make it.
thanks for making it .
and thanks for sharing.
Made this today, the filling is delicious, needless to say I licked the spoon clean. Cannot wait until tomorrow when we can have it for dessert after Sunday dinner, or maybe should have it instead of dinner…. Haha
Hahah I’m glad you liked it so much 😉 I like to attempt to encourage healthy diets… so maybe have dinner first, then two slices?! haha Enjoy! 🙂
Had two slices, a small one at breakfast just to make sure it was ok to serve to the family after dinner, then the second after dinner with everyone else. It went down a treat, clean plates all round, only problem is there is still some left so more to have tomorrow!
I wouldn’t call that last part a problem 😉 haha Im glad it went down so well!
Oh I will definitely be trying this. I make a mars bar cheesecake the same way but I have always whipped the cream separately and then folded it into the cream cheese mix. I will try it your way the next time (will help cut down on the cleaning too!)
I do whip it separately sometimes, but because the caramel is so liquidy and softer in comparison to the chocolate I’m not sure it would have the right consistency if it’s done separately haha 🙂 might try it soon!!
I live in the states, since I don’t have double cream available to me I’m going to attempt to use heavy cream that hasn’t been through the UHT process. I have one final question before I move forward, though trivial I wanted to ask – is the butter used salted or unsalted?
It should be fine – but it might not be quite as set as mine because Heavy cream has a lower fat content too 🙂 and it really doesn’t matter if its salted or unsalted – some people use salted as its caramel, but I use whatever I had handy!
Yeah, that’s my worry that it won’t set as nicely. No choice here to get double cream unless I order it online and I’d like to make it tomorrow night for a Sunday BBQ. Plan B is to serve it like a trifle if it’s too loose. Also the Dulce de Leche I found has chocolate in it, thought that won’t be a bad idea so I picked it up since we also don’t have Carnations Caramel. Thanks for the info on the butter! 😉
Yeah I would suggest the trifle dish for now, and if you find it does hold itself you know it will next time? You probably won’t be able to tell how set it’ll be till you get it out the cake tin so if you definitely want it to look nice then use the trifle dish 😛
And that sounds delicious so thats good! Enjoy! And let me know how it goes! 🙂