Rolo Topped Mini CheesecakesFrom krumkake 8 years ago
- Crust shopping list
- 1½ cups graham cracker crumbs shopping list
- 4 tablespoons white sugar shopping list
- ¼ cup butter, melted shopping list
- Filling shopping list
- 16 ounces cream cheese shopping list
- 1 cup sugar shopping list
- ¼ cup all-purpose flour shopping list
- 1 teaspoon vanilla extract shopping list
- 2 eggs shopping list
- For topping shopping list
- 12 or more Rolo candies (chocolate covered caramel candies) shopping list
- NOTE: may substitute snack size peanut butter cups or small pieces of candy bars such as Snickers, Milky Way, etc. shopping list
How to make it
- Place paper cupcake liners in12 standard size muffin cups (I usually get about 16 from this recipe, so you may want to have a few extra lined muffin cups your first time – it all depends on how much cream cheese filling you put in each cup). Lightly spray each liner with a little baking spray.
- To make the crust, combine crumbs, sugar and melted butter in a small bowl and stir until crumbs are moistened. Divide crust evenly between the 12 (or more) muffin cups, and press crumbs into the bottom of the muffin liner.
- For the filling, use a hand mixer to beat the cream cheese until fluffy. Add sugar, flour and extract, beating well. Add eggs, one at a time, beating well after each addition.
- Spoon the cream cheese mixture into liners, being sure to leave enough space at the top of the cup to allow a candy piece to be pushed into the batter without causing the mixture to overflow out of the muffin liner.
- Top each cup with a Rolo candy and push it into the batter until only the top of the candy piece is visible.
- Bake at 350 degrees until set, about 15 to 20 minutes. Allow to cool completely and store in refrigerator.
- NOTE: I have also made these in mini-cupcake tins for smaller, bite-size desserts. I just lightly spray the mini cups and press some of the crust mixture into the bottom and a little up the sides. I have a pastry pestle that I use that makes this very easy – you can find one online or at most kitchen shops. Fill each mini-cup, being sure to leave enough room to add the candy piece without causing the batter to overflow out of the cup. Reduce bake time by at least 5 minutes, if not more – baking only until cheesecake is set. I get about 30 minis from this recipe. Since there is no liner, it is a little trickier to remove the cheesecakes from the mini cups. Let them completely cool in the tin, then run a sharp knife around the edges and gently coax it out of the tin.
- I’ve used Rolos, Snickers, Milky Ways, M&Ms and sugared pecans, just to name a few – I usually make an “assortment” of flavors when I do the minis. Be sure to cut the candy into a small enough piece that it doesn’t rest up against the sides of the muffin cup and cause a sticky mess when trying to remove it from the muffing pan. Also, you want to make sure the “coated” part of the candy piece is facing up on the cheesecake, not the cut edge – just for presentation purposes.
People Who Like This Dish 16
The Cookkrumkake Chicago Suburbs, IL
The Rating6 people
Krum.... you are definately going over the top with this one...I used to get rolos every time we went to the movies.... awww and now I can put them in my dessert... Awesome!!!!!!!zena824 in Somewhere, USA loved it
OHHHHHHHH man these sound so good. I love rolo's n cheesecake.taylorsue82 in Wapakoneta loved it
Geez, I love Rollos and LOVE cheesecake. You're killing me Krum.sunny in Portland loved it