How To Make No Bake Rolo Cheesecake Recipe
The fluffiness and creaminess of the Rolo cheesecake can now be achieved without baking. Try this soft and fluffy no-bake cheesecake smothered in caramel.
Bring butter, brown sugar, corn syrup, and sweetened condensed milk and whipping cream to a boil over medium heat.
Let boil on low until a candy thermometer reaches 238 degrees. Remove from heat and add vanilla and salt and let cool completely.
Combine crust ingredients and press into a greased 9-inch springform pan. Refrigerate.
Cream together cream cheese and lemon juice until soft.
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.
Pour ½ cup fudge sauce and 1 tablespoon cocoa powder into the remaining cheesecake mixture and mix until well combined.
Spread white cheesecake mixture on chilled crust. Refrigerate 15 minutes. Top with a layer of caramel filling. Refrigerate 15 minutes.
Finally, spread chocolate cheesecake mixture on top. Top with homemade fudge sauce and let cool for 4 hours or overnight.
To serve, remove from springform pan and top with extra caramel sauce and cut Rolos if desired.
Rolos tend to stick to the springform pan, it’s best to add them once removed from the pan.
- Calories: 922.08kcal
- Fat: 56.78g
- Saturated Fat: 34.62g
- Trans Fat: 0.93g
- Monounsaturated Fat: 15.75g
- Polyunsaturated Fat: 2.12g
- Carbohydrates: 104.08g
- Fiber: 1.80g
- Sugar: 97.69g
- Protein: 8.00g
- Cholesterol: 153.47mg
- Sodium: 299.07mg
- Calcium: 229.77mg
- Potassium: 404.57mg
- Iron: 1.30mg
- Vitamin A: 466.04µg
- Vitamin C: 1.71mg
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