My easy Rolo cheesecake recipe is the ultimate dessert for caramel and chocolate lovers! Every part of this cheesecake is filled with sweet caramel, from the chocolate crust to the cream cheese batter. Finished with more caramel sauce and plenty of Rolo candies, this cheesecake is perfectly indulgent without any complicated steps. No baking required, just mix and chill!
Caramel Cheesecake with Chocolate Teddy Graham Crust and Rolo Candies
I absolutely love my chocolate and caramel cheesecake, but it is more of a special occasion dessert if I’m being honest. I wanted to get all those same flavors without the oven or water bath, and I used one of my favorite caramel-filled candies as inspiration.
I simplified my usual no bake cheesecake filling to reduce the ingredients list and make it that much easier. Cream cheese, whipped topping, and Greek yogurt turned into the fluffiest, silkiest texture that really melts in your mouth. I went hard on the caramel flavor, and used chocolate Teddy Grahams as my cheesecake crust — and it worked so well! Every part of this Rolo cheesecake is pure indulgence, and it only takes 20 minutes of hands-on time.
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No Bake Rolo Cheesecake Recipe
Equipment
- 9-inch Springform Pan
- Food Processor
- Hand Mixer or Stand Mixer
Ingredients
Crust:
- 3½ cups chocolate Teddy Grahams *
- ¼ cup salted butter ½ stick, melted
- ¼ cup caramel sauce **
Cheesecake Filling:
- 16 ounces cream cheese 2 blocks; room temperature
- ⅓ cup caramel sauce **
- 1 cup plain Greek yogurt room temperature***
- 2 teaspoons pure vanilla extract
- 4 cups whipped topping
Topping:
- ¼ cup caramel sauce **
- 14 Rolo candies unwrapped
- 1 cup whipped topping
Instructions
Make the Crust:
- Assemble a 9-inch springform pan and place 2 long strips of parchment paper inside to make an X, draping the ends over the edge of the pan.
- Use a food processor to crush the chocolate teddy graham crackers to crumbs, and then add in the melted butter and caramel topping.3½ cups chocolate Teddy Grahams, ¼ cup salted butter, ¼ cup caramel sauce
- Pulse everything together several times until the mixture is combined and resembles wet sand.
- Pour the crust into the prepared springform pan and press it firmly into the edges and bottom of the pan, coming up the side just slightly more than the center.
- Cover with plastic wrap and chill in the freezer while making the cheesecake filling.
Make the Filling:
- To make the filling, use a hand or stand mixer to beat together the two packages of cream cheese in a large mixing bowl, until light and fluffy.16 ounces cream cheese
- Beat in the caramel for 1-2 minutes, scraping the side and bottom of the bowl as necessary, until everything is combined and smooth.⅓ cup caramel sauce
- Add in the greek yogurt and vanilla extract, and beat until well combined. Be sure to use a spatula to scrape in the side and bottom of the bowl so that everything mixes evenly.1 cup plain Greek yogurt, 2 teaspoons pure vanilla extract
- Gently fold in the whipped topping and then pour the filling into the chilled crust.4 cups whipped topping
- Cover again with plastic wrap and chill for 4 hours to overnight in the refrigerator; or up to 2 hours in the freezer.
Decorate and Serve:
- When you are ready to serve the cheesecake, remove the plastic wrap and run a butter knife around the inside edge of the pan. Gently remove the outside of the springform pan. Use the strips of parchment paper to transfer the cheesecake onto a serving tray or cake plate.
- Drizzle the remaining caramel over the top of your cheesecake to make your desired design. Pipe on dollops of whipped topping using a piping bag and tip, and then place the Rolos on top according to your design style.14 Rolo candies, 1 cup whipped topping, ¼ cup caramel sauce
- Slice and serve while still chilled.
Notes
- Be sure to bring the yogurt and cream cheese to room temp before making the filling. This will help with mixing to create a smoother consistency.
- Be gentle when folding the whipped topping into the batter to prevent deflation. We want to preserve its airy quality, so the cheesecake filling has a light and fluffy texture.
- Let the cheesecake chill for at least 4 hours in the fridge, or overnight for best results.
- For faster chilling, let the cheesecake set in the freezer for up to 2 hours. Any longer, and it will solidify and become difficult to slice — which means you’ll have to wait for it to thaw!
- It’s best to chill the cheesecake fully, then decorate just before serving.
- I kept my design simple by adding Rolo candies around the perimeter of the cheesecake. But you can arrange the candy and whipped topping as you like.
Foolproof Tips
- Crush up the Teddy Grahams until fine. Getting the Teddy Grahams to a very fine texture is important to creating a cohesive cheesecake crust that holds together. I recommend using a food processor because it makes this part super easy. But you can crush them up with a resealable bag and a rolling pin if needed.
- Add more Rolo candies. If you want more Rolos in the mix, break up a few into bite-sized pieces, then fold them into the cheesecake batter.
- Give it time to chill. Letting the crust chill while you make the cheesecake batter ensures it sets up well enough to hold the filling without breaking, crumbling, or leaking. Chilling the cheesecake after assembling gives the filling time to firm up, so that it holds when sliced and served.
How to Make Rolo Cheesecake Step by Step
Prep: Gather the list of ingredients for this rolo cheesecake recipe. Set out the cream cheese and yogurt to bring them to room temperature, then melt the butter. Assemble a 9-inch springform pan. I like to place 2 long strips of parchment paper inside to make an X, with enough overhang to help lift it out later.
Make the Crust: Place 3½ cups of chocolate Teddy Grahams into a food processor, and pulse into a fine crumb. Add ¼ cup of melted salted butter and ¼ cup of caramel sauce, then pulse everything together several times. The mixture should resemble wet sand.
Chill the Crust: Pour the chocolate crust mixture into the prepared springform pan. Press it firmly into the edges and bottom of the pan, creating an even layer that comes about halfway up the pan. Then cover it with plastic wrap, and let it chill in the freezer while you make the cheesecake filling.
Make the Filling: Using a hand or stand mixer, beat together 16 ounces of softened/room temperature cream cheese in a large mixing bowl. Next, beat in ⅓ cup of caramel sauce for about 1-2 minutes, scraping down the sides of the bowl as necessary. Then add 1 cup of plain Greek yogurt and 2 teaspoons of vanilla extract, and beat until well combined. Lastly, gently fold in 4 cups of whipped topping until the batter is smooth and well combined. Be careful not to over-mix or deflate the topping as you fold it in.
Chill the Cheesecake: Pour the cheesecake batter directly on top of the crust, spreading it into an even layer. Cover the pan with plastic wrap, and place it in the fridge to chill for at least 4 hours, or overnight. You can chill it in the freezer for up to 2 hours to speed things up, but this can lead to a less consistent texture.
Decorate: When you’re ready to serve the cheesecake, remove the plastic wrap and run a butter knife around the inside edge of the pan. Gently remove the outside of the springform pan. Use the strips of parchment paper to transfer the cheesecake onto a serving tray or cake plate. Drizzle about ¼ cup of caramel over the top of the cheesecake. I used a piping bag to create a simple design around the edge, using about 1 cup of whipped topping. Then place 12-15 Rolo candies around the perimeter to finish. You can decorate and design as you please during this step. I recommend doing this right before serving, because the caramel can spread and seep into the cheesecake if it sits too long.
Serve: Once you’ve done the finishing touches, slice and serve as you please. This cheesecake is best served chilled.
How to Store
Store whole Rolo cheesecake covered with plastic wrap, or wrap slices individually. Keep in the refrigerator for up to 4 days, or in the freezer for up to 3 months. If frozen, thaw before serving. Cheesecake slices are best served chilled.
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