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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Hi, how long will this keep for please? I plan on making this for my wedding in a few weeks,
thank you
3 days!
I’m having a hard time finding Carnations Caramel, could I use a different brand such as EAGLE BRAND
DULCE DE LECHE CARAMEL FLAVOURED SAUCE?
I’m afraid I’m unsure – but its definitely worth a go if is a really thick type dulce de leche!
Hi Jane,
I made this yesterday and planned to freeze for a party next weekend. I had the same issue another person had in that the more I whisked the thinner the mix got. I’m going to try it again today- is there anything I should do differently? I used a stand mixer and used all the same ingredients.
Thank you!
Sophie
You need to whisk and stop, whisk and stop, etc and check that it’s still getting thicker. Once it goes past a thickness, it won’t come back. So basically, just whisk a bit less! I add my ingredients as stated and it can take a little while sometimes, but it does always thicken up! With the other mixture you can freeze it for a cheesecake icecream so as to not waste it!
Thank you!
Hi what speed should I use if I’m using a hand held mixer and for how long roughly? I don’t want to over mix
It depends entirely on your mixer, as they are all so different – but say it had 10 speed levels, I wouldn’t really go above 7?! And just until it comes together! Sometimes it takes seconds, sometimes it takes minutes. Just make sure to stop and check every so often so you don’t overmix.
It turned out AMAZING!!! I was licking the spoon as I was spooning it into the tin can’t wait to try another of ur recipes😍😍
This cheesecake is very easy to make and absolutely delicious. I have had no problems with it setting and have had so much positive feedback from friends and family asking me to make another. Thanks Jane
Ahh amazing!! Thank you!
Hi Jane,
I’ve been using a 9 inch springform pan for my cheesecakes but had to alter the amount slightly as I think you use an 8 inch pan? They have been lovely but I will be making one for my sister’s birthday and would like it to look as deep as yours. Do you think I should use 1 1/2 X the ingredients? The pan looks about 3-4 inches deep. Also have you any tips getting it off the bottom of the pan, my pans have a slight lip & murder to get out? I usually have my hubby who seems to be a dab-hand at getting it safely onto a plate but he won’t be on hand when I take it to my sisters. Thank you in advance ☺️
Yeah mine are all 8″ as listed in the recipes – but yes I would just add another half on at least – and if in doubt, you can always use make more and use the leftover mixture to make individual ones. As to the lip, you could try turning the bottom upside down and see if it still secures, because it might not have a lip then? Some can work this way! x
Thanks for the reply Jane. Yeah we did try using the pan with the base upside down but unfortunately it was then only half as deep. I’m wondering if greaseproof/baking parchment might help if I place a piece in the bottom or might it get stuck? I’ve used it for cakes but not cheesecake. Thanks
Ooh your’s must have quite a deep lip then!! Yeah its worth giving it a go, just beware its a bit faffy to get it off afterwards as you can’t handle the cheesecake much! x
Mine has a lip on so I use greaseproof but I use it extra wide so it sticks out of all the sides so when it is done I just unclip it and remove the cheesecake as normal off the greaseproof if you get what I mean with the paper been larger than the actual cheesecake.
Hello! Can I use heavy cream with vegetable fat? it sets better.I have used it before on other cheesecakes.
I’ve never heard of that combination so I wouldn’t know I’m afraid!
How do i drizzle the caramel?
With a spoon, or a piping bag.
Receita maravilhosa, estou com as crianças em casa nesta férias e estou a procura de novidades para elas, encontrei aqui. Parabéns!
Hi Jane,
This looks lush and I’m going to attempt to make it tomorrow for my sisters 40th birthday. What I wanted to ask was does the caramel carnation set once it’s poured onto the cheesecake. I’m planning on traveling with it once it’s finished so will it all drop off the sides or does it stay put. Thank you x
The caramel will drizzle a bit still and ‘drop’ till it wants to stop – if you’re travelling with it maybe wait to drizzle the decoration till you’re at the place you need to be? Otherwise you could drizzle with chocolate for a definite set.
Thats perfect. I will decorate once I get to my destination. I’m about to start, wish me luck!
Hi jane I want to make this tonight I have a couple questions .. the vanilla crunch biscuits have a filling ?! Do I just crush them still obviously the creamy centre but won’t crush and won’t it make it soggy ?! And instead of vanilla bean extract could I use essence x
Leave the filling in, it helps the base set. And yes you can x
I have a 10″ springform tin that I will be using to attempt your amazing looking cheesecake. The tin is 4″ deep so should be quite impressive ( I hope)
Would I be best doubling your recipe do you think?
Any advice would be greatly appreciated.
Thanks in advance 🙂
You could double it but you might have some spare still. maybe use 1.5x the amount? x
That’s brilliant thanks for the advice Jane xx
I made this for my hubby’s birthday, so quick and easy to make! It tasted delicious! I’ve got a K mix and it only took about three minutes to whisk the mixture. Turned out perfect, thank you xx
Do I use 300g of biscuits altogether?
Yes.
Do you use 300g of biscuits altogether? Just starting to make it for Father’s Day tomorrow.
First of all…That cheesecake looks amaazinggg!!!
I want to make this tomorrow but I do have some questions 😉
I live in Holland and we don’t have ‘double/heavy’ whipping cream. Our whipping cream had less fat :/ Can I still use the whipping cream or do I need to add gelatin? If so when do I need to add it?
Also we don’t have ‘Carnation caramel’ here so can I use Dolce de leche instead?
Hiya! I would add gelatine yes… and dulce de leche would work. I would make the gelatine following packet instructions, and add it into the mix during the cream cheese/caramel mixing.. it’ll probably be quite loose though, but don’t worry!