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No-Bake Caramel Rolo Cheesecake!


No-Bake Caramel Rolo Cheesecake!


Biscuit Base

  • 300 g Digestives
  • 150 g Unsalted Butter

Cheesecake Filling

  • 500 g Full Fat Cream Cheese
  • 1 tsp Vanilla Extract
  • 100 g Icing Sugar
  • 150 g Caramel (carnations)
  • 300 ml Double Cream
  • 175 g Rolos (chopped)


  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 50 g Caramel (carnations)
  • Rolos
  • Sprinkles


Biscuit Base

  • Blitz the biscuits in a food processor (or break up in another way, I am just lazy..) and mix the biscuits with the melted butter. 
  • Spread on the bottom of an and press down firmly. Leave to set in the fridge whilst you make the rest!

Cheesecake Mix

  • Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheese, vanilla, icing sugar and caramel until smooth and lump free – this could take 30 seconds or so, I whisk it at a medium speed (level 6/10).
  • Pour into the mix the double cream and continue to whisk for a couple of minutes until its very thick and mousse like (I mix it on a medium-high speed, level 6/10)
  • Chop the Rolos up into halves/quarters and fold through the cheesecake filling. Spread over the biscuit base and leave to set in the fridge for 6 hours, or preferably overnight.


  • To decorate the cheesecake, whip together the cream and icing sugar!
  • Drizzle the cheesecake with some caramel and pipe the whipped cream around the edge – sprinkle on some Rolo’s and sprinkles.

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