SearchSearch
  • Meals & Cooking
  • Drink
  • Shop
  • Read
  • All Videos
  • Follow
  • About
  • Privacy Notice
  • Cookies Policy
  • Other Editions
Privacy NoticeTerms Of Use
Skip to Content
Logo
  • Dinner
  • News
  • Drinks
  • Cooking
Placeholder
preview for Rolo Cheesecake
  1. Meals & Cooking
  2. Recipes
  3. Rolo Cheesecake

Rolo Cheesecake

By Karen WilliamsPublished: 11 November 2019
Jump to recipe
email

Who doesn't love a Rolo? In fact, we love the chocolate so much we turned it into a cheesecake - complete with the oozy caramel layer of course!

Advertisement - Continue Reading Below
Yields:
12
Prep Time:
25 mins
Total Time:
30 mins

Ingredients

For the base

  • 150 g

    Digestive biscuits

  • 75 g

    unsalted butter, melted

For the caramel layer

  • 25 g

    unsalted butter

  • 50 g

    light muscovado sugar  

  • 397 g

    tin Carnation Caramel

For the cheesecake

  • 500 g

    full fat cream cheese, at room temperature

  • 75 g

    icing sugar

  • 50 g

    cocoa powder

  • 200 ml

    double cream

  • 2

    tubes of regular Rolos and 1 bag of mini Rolos, some chopped to decorate

  • Melted chocolate, to drizzle

Directions

    1. Step 1Line the base and sides of a 20.5cm (8in) round springform cake tin.
    2. Step 2Make the base: whiz the biscuits in a food processor until they resemble breadcrumbs (alternatively put them in a sealed plastic bag and crush them with a rolling pin). Mix in the melted butter, then press the mixture firmly into the base of the tin with the back of a spoon. Chill.
    3. Step 3Make the caramel layer: heat the butter and muscovado sugar in a small pan until the sugar has dissolved. Add the caramel and boil for 3 mins, stirring constantly, until thickened. Remove from heat and allow to cool slightly before pouring over biscuit base. Spread to level and chill until set.
    4. Step 4Beat together the cream cheese, icing sugar, cocoa and double cream until smooth. Tip into the tin and spread to level. Chill for at least 6 hours.
    5. Step 5When ready to serve, remove from the tin, peel away parchment, and decorate with Rolos, and drizzle with melted chocolate.
email
Advertisement - Continue Reading Below

Our Favourite Baking Recipes

white chocolate margarita cookies

Margarita Cookies

rhubarb rose drizzle

Rhubarb Drizzle Cake

double chocolate focaccia

Chocolate Focaccia

banoffee pie martini

Banoffee Pie Martini

Advertisement - Continue Reading Below
lemon drizzle scones with clotted cream and lemon curd

Lemon Drizzle Scones

Raspberry Vegan Banana Bread

Raspberry Vegan Banana Bread

chocolate orange halloween doughnuts

Chocolate Orange Halloween Doughnuts

biscoff apple crumble

Biscoff Apple Crumble

iced coffee cake

Iced Latte Loaf Cake

white oreo cookies

Oreo Cookies

black forest brownies

Black Forest Brownies

biscoff creme brulee

Biscoff Crème Brûlée

Advertisement - Continue Reading Below
Logo
x
youtube
facebook
instagram
pinterest
Chicken RecipesFish RecipesCurry RecipesPasta RecipesFood NewsBest RecipesCooking TipsKitchen GadgetsCocktails & Drinks
Hearst Magazines UK - Delish, Part of Hearst UK

Delish, Part of Hearst UK

We earn a commission for products purchased through some links in this article.

©2025 Hearst UK is the trading name of the National Magazine Company Ltd, 30 Panton Street, Leicester Square, London, SW1Y 4AJ. Registered in England 112955. All rights reserved.

Contact UsCookies PolicyTerms & ConditionsComplaintsPrivacy NoticeAdvertisingSitemap
Cookies Choices
Ipso Regulated