Description
No-Bake Caramel Rolo Cheesecake
Ingredients
Biscuit Base:
300g digestive biscuits
150g unsalted butter, melted
Cheesecake Filling:
500g full-fat cream cheese
1 teaspoon vanilla extract
100g icing sugar
150g caramel (e.g., Carnation Caramel)
300ml double cream
175g Rolos, chopped
Decorations:
150ml double cream
2 tablespoons icing sugar
50g caramel (e.g., Carnation Caramel)
Rolos, for topping
Sprinkles, for topping
Instructions
1. Prepare the Biscuit Base:
Blitz the digestive biscuits in a food processor or crush them in a bag with a rolling pin until they resemble fine breadcrumbs.
Mix the crushed biscuits with the melted butter until well combined.
Press the biscuit mixture evenly into the bottom of an 8-inch (20cm) deep springform tin. Press down firmly to compact the base.
Place the tin in the fridge to set while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
Using an electric mixer (a stand mixer with the whisk attachment works best), whisk together the cream cheese, vanilla extract, icing sugar, and caramel until smooth and lump-free. This should take about 30 seconds to 1 minute at medium speed.
Gradually add the double cream to the mixture and continue to whisk on medium-high speed until the mixture becomes very thick and mousse-like. This usually takes a couple of minutes.
Gently fold the chopped Rolos into the cheesecake filling.
Spread the filling over the chilled biscuit base, smoothing the top with a spatula.
Return the cheesecake to the fridge and leave to set for at least 6 hours, or preferably overnight.
3. Decorate the Cheesecake:
Whip the double cream and icing sugar together until soft peaks form.
Drizzle caramel over the top of the set cheesecake.
Pipe the whipped cream around the edges of the cheesecake.
Scatter additional Rolos and sprinkles over the whipped cream and caramel for decoration.
4. Serve:
Carefully remove the cheesecake from the springform tin.
Slice and serve chilled. Store any leftovers in the fridge, covered.
Enjoy
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Step-by-Step Guide
1. Prepare the Tin: Line the bottom of an 8-inch springform tin with parchment paper for easy removal. Grease the sides lightly.
2. Create the Base: Ensure the biscuit crumbs are fine and evenly mixed with the melted butter. Press the mixture firmly and evenly into the tin, using the bottom of a glass to compact it. Chill for 30 minutes.
3. Master the Filling: Ensure your cream cheese is at room temperature to avoid lumps. Whisk the cream cheese, icing sugar, vanilla, and caramel until completely smooth before adding the cream. Whip until the mixture holds its shape and is thick enough that a spoon leaves a clear indent.
4. Fold and Set: Fold in the chopped Rolos gently to avoid deflating the mixture. Spread evenly over the base. Cover with cling film and refrigerate for a minimum of 6 hours, but overnight is ideal for the perfect slice.
5. Final Decoration: Decorate just before serving. For clean slices, dip your knife in hot water and wipe it dry between each cut.
Serving Suggestions
Serve this decadent cheesecake chilled. A drizzle of extra warm caramel or chocolate sauce on the plate adds a restaurant-quality touch. Pair a slice with a strong cup of coffee to balance the sweetness, or with a scoop of vanilla ice cream for the ultimate indulgence. It’s perfect for celebrations, dinner parties, or as a show-stopping weekend treat.
How-to Summary
This no-bake cheesecake involves three key stages: creating a buttery biscuit base, whipping a thick, caramel-infused cream cheese filling with folded-in Rolos, and letting it set overnight. The final step is a simple decoration with whipped cream, more caramel, Rolos, and sprinkles. The process requires no oven, just patience for the chilling time.
Frequently Asked Questions
Can I use a different chocolate candy? Yes, chopped Snickers, Reese’s Cups, or Milky Way bars would work well, adjusting for different textures and sweetness.
My filling is too runny. What went wrong? This usually happens if the cream was not whipped to stiff enough peaks, or if the cream cheese was too warm. Ensure everything is cool and whip until very thick.
How long will it keep in the fridge? Properly stored in an airtight container, it will keep for up to 3 days. The biscuit base may soften slightly over time.
Can I make it gluten-free? Absolutely. Use gluten-free digestive biscuits for the base, and ensure your caramel and other ingredients are certified gluten-free.
Is there a substitute for double cream? Heavy whipping cream (with at least 36% fat) is the direct equivalent. Using a lower-fat cream will result in a softer set.
Common Mistakes to Avoid
- Using cold cream cheese: This leads to a lumpy filling. Always bring it to room temperature first.
- Under-whipping the cream: The filling must be very thick and mousse-like to support the chopped Rolos and set properly.
- Not chilling long enough: Rushing the set time will cause the cheesecake to collapse when sliced. Overnight chilling is non-negotiable for the best texture.
- Over-mixing after adding cream: Once the cream is incorporated, stop whipping as soon as it’s thick. Over-whipping can make the filling grainy.
Conclusion
This No-Bake Caramel Rolo Cheesecake is a guaranteed crowd-pleaser that combines simplicity with spectacular results. By following the detailed steps and avoiding common pitfalls, you can create a professional-looking, irresistibly creamy, and crunchy dessert without ever turning on your oven. Its perfect balance of sweet caramel, rich cream cheese, and chocolatey Rolos makes it a timeless treat for any occasion.