No-Bake Rolo Cheesecake Recipe

Caramel Filling:

1. Bring butter, brown sugar, corn syrup, and sweetened condensed milk and whipping cream to a boil over medium heat.

2. Let boil on low until a candy thermometer reaches 238 degrees. Remove from heat and add vanilla and salt and let cool completely.

Crust:

1. Combine crust ingredients and press into a greased 9-inch springform pan. Refrigerate.

Cheesecake Layers:

1. Cream together cream cheese and lemon juice until soft.

2. Add whipping cream and beat on medium for 2 minutes. Add in sugar beat until stiff and fluffy. Remove half of the cheesecake mixture and set aside.

3. Pour ½ cup fudge sauce and 1 tablespoon cocoa powder into the remaining cheesecake mixture and mix until well combined.

Assembly:

1. Spread white cheesecake mixture on chilled crust. Refrigerate 15 minutes. Top with a layer of caramel filling. Refrigerate 15 minutes.

2. Finally, spread chocolate cheesecake mixture on top. Top with homemade fudge sauce and let cool for 4 hours or overnight.

3. To serve, remove from springform pan and top with extra caramel sauce and cut Rolos if desired.