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 there, if my cheesecake hasn’t set overnight, is there any chance of it setting at all? I still have another day to let it set in the fridge but I am wondering if this is going to help or if it won’t make a difference.
Thanks!
I mean sometimes being in for longer helps, but that is usually when there is a melted chocolate in the mix. You can freeze it slightly to serve it so as to not completely waste it though x
Hi Jane. I’ve made a few of your cheesecakes before and I’m making one for Fhristmas but I just wanted to check. How far in advance can I make this? If I make it on Wednesday and decorate Thursday will it be okay for Friday? Or even a day earlier? Make it Tuesday and decorate Wednesday. Will it still be ok Friday? Thanks in advance
Ideally you would make it as fresh as possible, as if you made it on Tuesday (and as long as the fresh product dates were good) you couldn’t really eat it after Friday in my opinion! Unless of course it will all be eaten on the Friday x
Okay thanks! Will make it tomorrow. And I don’t think there will be any left after friday 😂
Was very simple to make, made it as bribery to get me around my first half marathon and it did not disappoint! Absolutely love rolo anything.
This is SUCH a good recipe! I love how it’s simple, no-bake and no fuss yet it tastes incredible! It went down an absolute storm with the whole family and I’ve made it another 3 times since.
Thank you for sharing such a brilliant, simple and delicious recipe 😋
Hi Jane –
Greetings from McKinney, Texas! I really enjoy your blog and today I made your delicious No Bake Rolo Cheesecake. It turned out perfectly. Thanks for sharing your wonderful recipes!
Best,
Kristen
Hi Jane I can’t find where to write to you separately so had to jump on another comment.
Can I decorate after four hours and put back in the fridge for a further 2? X
The comment box is at the bottom of the post – and you can, if you keep it in the tin when decorating, but it’s still better to set it over night compared to just the six hours xx
Hi Jane,
Hope you’re well.
I wanted to make mini Rolo cheesecake could I use this recipe to do so? And if so, how many mini cheesecakes will this recipe make?
Thank you x
It depends on what you are making them in, but I usually say a regular cheesecake makes 12-15 minis! x
Can I whip the cream separate and fold it into the cream cheese mix? Mine never set doing all in one
Many thanks
Yes definitely!
Hi Jane I hopefully want to make this sometime this week. I’ve just got a couple of questions first though. With regards to getting the cheesecake out would it work to put greaseproof paper in the tin to line it and get it off the base the way? My bases for my springform tins have a bit of a lip is all and I’ve struggled previously to get the cheesecake out without destroying it. Also would it be alright to make my own caramel sauce instead of using carnations ready made? As I’m struggling to get it. Thank you! X
Hey! So if you prefer you can definitely line the bottom! And Yes you can use your own – you just need to make sure it’s nice and thick and cooled properly before using! x
Hi Jane,
If i didnt want to put the rolos into the actual mixture, do i need to change the amounts of other ingredients to make up for it? x
No I would just leave them out! x
Hi ya, turn the base upside down when you put it in the tin, that way there is no lip. 👍🏻
I have made many cheesecakes and this one was a hit with everyone! They all loved it and wanted more. I will definitely be making this again. Love this recipe!!
Currently chilling in the fridge setting but the recipe is so easy I Tastes amazing just from the bowl 😋 I couldn’t get any carnations caramel so ended up purchasing a jar of caramel which is all the shop had but seems to work just as well it’s definitely going to be a close your eyes and eat it so the calories don’t count haha 😂
Made this twice now as a dessert for friends, went down a treat with nothing but compliments from everyone. Nice and easy made the night before and left to set so a lot less stress of the day of cooking. Definitely recommend this recipe- thanks again.
It is my first time attempting a recipe off this blog and it went extremely well. The cheese cake was lovely and rich however it is quite sweet so I couldn’t eat too much at once. I decorated mine with just the caramel, rolos and chocolate sprinkles without the cream. Overall a great recipe that I will be using again:)
I can’t rate yet as it’s still setting the fridge but from past experience with your cheesecakes it’ll be a 5* no doubt! My question is, can I decorate with the whipped cream this evening to serve tomorrow? Usually I do it just before serving but I’m taking this to work and hoping to avoid the rush in the morning!
Thank you x
Ahh thank you! And yes, as long as the double cream has a long enough date it’ll last the 3 full days too!
Hi Jane! How do you get your cheesecakes looking so smooth of the top & sides? No matter how much I mix it, it’s never smooth around the edges or top. Any tips?
You need to add it into the tin and make sure to spread it evenly! And then afterwards, smooth a knife around the edge!
I have tried making this a couple times and it never seems to get thicker I don’t know what to do I use a kitchen aid mixer can u give me an estimate of time that it takes to get thicker because I don’t know if I’m over mixing or not doing it enough please help!!!
If it literally “never” seems to get thicker, it could honestly be either. It’s impossible to give a time, as brands of ingredients can cause an effect, how warm or cold the ingredients are etc etc. It shouldn’t take too long, but the caramel does make it take a while. It could take anywhere between a minute to 10 minutes for it to get there! Have a look at my Salted Caramel Cheesecake recipe video, as it will show it getting considerably thicker!