No-Bake Caramel Rolo Cheesecake

No-Bake Caramel Rolo Cheesecake Delight – creamy, indulgent, and loaded with gooey caramel and chocolatey Rolo bites in every dreamy slice!

Why You’ll Love This Recipe

  • No oven required—perfect for warm-weather baking
  • Rich, creamy, and packed with sweet caramel flavor
  • Rolos add chewy bites of caramel-chocolate bliss throughout
  • Easy to decorate but looks and tastes like a show-stopper
  • Perfect make-ahead dessert for parties, holidays, and potlucks

Ingredients

For the Base:

  • 300g digestive biscuits (or graham crackers)
  • 150g unsalted butter, melted

For the Filling:

  • 500g full-fat cream cheese (room temperature)
  • 100g icing sugar
  • 1 tsp vanilla extract
  • 250g caramel (store-bought or homemade)
  • 300ml double cream (heavy cream)
  • 200g Rolos, chopped

For the Decoration:

  • 150ml double cream, whipped
  • Extra Rolos (whole or halved)
  • Extra caramel for drizzling

Directions

  1. Crush the biscuits into fine crumbs using a food processor or a rolling pin in a sealed bag. Mix the crumbs with melted butter until evenly coated.
  2. Press the mixture firmly into the bottom of a 23cm (9-inch) springform tin to form the base. Chill in the fridge while preparing the filling.
  3. In a large mixing bowl, beat the cream cheese, icing sugar, vanilla extract, and caramel until smooth and creamy.
  4. In a separate bowl, whip the double cream to soft peaks. Gently fold it into the caramel cream cheese mixture.
  5. Stir in the chopped Rolos evenly throughout the filling.
  6. Spoon the filling over the chilled biscuit base and smooth the top with a spatula.
  7. Chill in the refrigerator for at least 5–6 hours or overnight until the cheesecake is firm.
  8. Once set, decorate with whipped cream, whole or halved Rolos, and a generous drizzle of caramel sauce before serving.

Servings And Timing

Servings: 12
Prep Time: 30 minutes
Chill Time: 6 hours
Total Time: 6 hours 30 minutes
Calories per serving: Approximately 480 kcal

Variations

  • Salted caramel version: Use salted caramel in the filling and topping for a sweet-salty contrast
  • Chocolate base: Swap digestive biscuits for chocolate cookies for added richness
  • Mini cheesecakes: Make individual portions using muffin tins and liners
  • Nutty twist: Add crushed pecans or hazelnuts to the base or as a topping
  • Extra chocolate: Mix in mini chocolate chips or drizzle melted chocolate on top

Storage/Reheating

Storage: Store in the refrigerator, covered, for up to 4 days.
Freezing: Cheesecake can be frozen (without decoration) for up to 1 month. Thaw overnight in the refrigerator before serving.
Reheating: Not applicable—this dessert is best served chilled.

FAQs

Can I Use Store-Bought Caramel Sauce?

Yes, store-bought caramel works great, but homemade caramel will give a richer flavor.

Do I Need A Springform Tin?

It’s highly recommended for easy removal and a clean presentation, but you can use a deep pie dish if needed.

Can I Use Low-Fat Cream Cheese?

You can, but full-fat provides the best texture and set. Low-fat may result in a softer cheesecake.

How Long Does It Take To Set?

At least 5–6 hours in the fridge, though overnight is ideal for the firmest texture.

Can I Make It Ahead Of Time?

Yes! It’s a perfect make-ahead dessert—just add the decorations right before serving.

Can I Leave Out The Rolos?

Sure, but they add great texture. You can substitute with chopped chocolate or toffee pieces.

What’s The Best Way To Cut Clean Slices?

Use a sharp knife dipped in hot water and wiped dry before each cut for neat slices.

Can I Add Gelatin To Make It Firmer?

You can add 1 tsp of gelatin dissolved in warm water for added stability, though it’s not necessary if chilled properly.

What Type Of Caramel Should I Use?

Use thick caramel sauce or dulce de leche—avoid very runny syrups.

Can I Use Whipping Cream Instead Of Double Cream?

Yes, whipping cream will work as long as it can be whipped to soft peaks.

Conclusion

No-Bake Caramel Rolo Cheesecake is the ultimate indulgence—smooth, creamy, and loaded with caramel and chocolate in every bite. Whether you’re making it for a celebration or simply to satisfy a sweet tooth, this easy, oven-free dessert is guaranteed to wow every time. It’s decadent, dreamy, and absolutely delicious.

More No-Bake and Cheesecake-Inspired Treats

Print
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Slice of no-bake caramel cheesecake topped with halved Rolos and peanut butter cups, drizzled generously with caramel sauce.

No-Bake Caramel Rolo Cheesecake


  • Author: Chef Clara
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This rich, indulgent no-bake cheesecake is every caramel lover’s dream. With a buttery biscuit base, a silky caramel cheesecake filling studded with Rolo chocolates, and topped with whipped cream, more Rolos, and a generous caramel drizzle—it’s a show-stopping dessert that requires no oven time.


Ingredients

Scale
  • 300g digestive biscuits (or graham crackers)
  • 150g unsalted butter, melted
  • 500g full-fat cream cheese (room temperature)
  • 100g icing sugar
  • 1 tsp vanilla extract
  • 250g caramel (store-bought or homemade)
  • 300ml double cream (heavy cream)
  • 200g Rolos, chopped
  • 150ml double cream, whipped
  • Extra Rolos (whole or halved)
  • Extra caramel for drizzling

Instructions

  1. Blitz the digestive biscuits into fine crumbs using a food processor. Mix with the melted butter until combined.
  2. Press the mixture firmly into the base of a 23cm (9-inch) springform tin. Chill in the fridge while preparing the filling.
  3. In a large bowl, beat the cream cheese, icing sugar, vanilla extract, and caramel until smooth and fully combined.
  4. In a separate bowl, whip the double cream until soft peaks form. Fold it gently into the caramel cheesecake mixture.
  5. Stir in the chopped Rolos evenly.
  6. Pour the cheesecake filling over the chilled base and smooth the top with a spatula.
  7. Chill in the fridge for at least 5–6 hours, preferably overnight, until set.
  8. Once set, decorate with whipped cream, extra Rolos, and a drizzle of caramel sauce before serving.

Notes

  • For best results, use full-fat cream cheese.
  • Let the cheesecake set overnight for a firmer texture.
  • Use a warm knife to slice neatly.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 480
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 33g
  • Saturated Fat: 20g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 39g
  • Fiber: 0.5g
  • Protein: 5g
  • Cholesterol: 90mg