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No bake rolo cheesecake

No Bake Rolo Cheesecake Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 0 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 10
Calories: 804kcal
Author: Becky Hardin
This no bake rolo cheesecake features a chocolate Teddy Graham crust, a caramel-infused cheesecake filling, and delicious Rolo candies on top!
Print 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:

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
    Chocolate Teddy graham cheesecake crust ingredients in a food processor.
  • Pulse everything together several times until the mixture is combined and resembles wet sand.
    Chocolate cheesecake crust combined in a food processor.
  • 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.
    Chocolate cheesecake crust pressed into a springform pan.
  • 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
    Cheesecake batter ingredients in a mixing bowl.
  • 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
    Whipped topping and vanilla added to cheesecake batter.
  • Gently fold in the whipped topping and then pour the filling into the chilled crust.
    4 cups whipped topping
    Cheesecake batter in a mixing bowl.
  • Cover again with plastic wrap and chill for 4 hours to overnight in the refrigerator; or up to 2 hours in the freezer.
    Cheesecake filling spread into a springform pan.

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
    Completed Rolo cheesecake topped with whipped topping, caramel, and Rolo candies.
  • Slice and serve while still chilled.
    A slice of no bake rolo cheesecake on a plate.

Notes

*You can use any flavor of Teddy Grahams, or replace them with chocolate animal crackers. You can also use a standard cheesecake or graham cracker crust, or another cookie.
**I recommend using a thick caramel sauce or topping. You can use caramel syrup for the filling and crust, but a thicker sauce works best for decoration.
***Sour cream can be used as a substitute.
Becky's Top Tips:
  • 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.
Storage: Store rolo cheesecake wrapped or covered in an airtight container, in the fridge for 3-4 days, or in the freezer, for 2-3 months.

Nutrition

Calories: 804kcal | Carbohydrates: 81g | Protein: 11g | Fat: 49g | Saturated Fat: 24g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 586mg | Potassium: 230mg | Fiber: 1g | Sugar: 45g | Vitamin A: 878IU | Vitamin C: 0.2mg | Calcium: 126mg | Iron: 3mg