Elegant Mini Rolo Cheesecakes
These bite-sized treats combine rich cream cheese with Rolo candies, offering a delightful cheesecake experience in mini form that's perfect for any occasion.
Ingredients
For the crust
- 1.5 cups crushed graham crackers
- 0.5 cup unsalted butter, melted
- 2 tablespoons sugar
For the cheesecake filling
- 16 oz cream cheese, softened
- 0.5 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 10-12 pieces Rolo candies, chopped Plus extras for garnish
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the crushed graham crackers, melted butter, and 2 tablespoons of sugar. Mix until well combined.
- Press the mixture into the bottom of a lined muffin tin to form a crust.
- In another mixing bowl, beat the softened cream cheese and ½ cup of sugar together until smooth and fluffy.
- Add in the eggs, vanilla extract, and a pinch of salt, mixing until everything is incorporated.
- Stir in the chopped Rolo candies gently.
- Spoon the cheesecake filling over the prepared crust in the muffin tins, filling them almost to the top.
Baking
- Bake for 20-25 minutes, or until the centers are set.
- Let the cheesecakes cool completely at room temperature.
- Place them in the fridge for about 2 hours to set.
- Top each mini cheesecake with an extra Rolo for garnish.
Notes
If cream cheese isn't blending well, bring it to room temperature first. You can substitute with Greek yogurt or experiment with toppings like mini chocolate chips or caramel sauce. Store leftovers in an airtight container for up to 5 days or freeze tightly for future treats.