Rolo No-Bake Cheesecake

This Rolo no-bake cheesecake is crazy smooth, with a sweet, creamy, and just-tangy-enough filling, all sitting on a solid Oreo cookie crust. The topping made with dulce de leche and whipped cream, plus those Rolo candies scattered on top are irresistible.

Rolo Cheesecake: An Easy No-Bake Version

This no-bake Rolo cheesecake is one of those recipes that feels like a treat but is so simple to make. Between the buttery Oreo crust, the creamy cheesecake filling, and that smooth caramel topping that drips down the sides, it’s the kind of dessert that gets everyone talking. Topped with whipped cream swirls and Rolo candies, it’s just the perfect indulgence. I love how it all comes together without needing to turn on the oven.

If you’re into cheesecake that’s super smooth with no graininess and a filling that’s the right balance of sweet, creamy, and just a little tangy, this one is for you. The crust is perfectly tender, and I’ve found that the no-bake method makes it so much easier without sacrificing flavor or texture. Plus, it comes together without all the hassle of a traditional cheesecake.

This no-bake version skips the eggs and granulated sugar, and it’s a total breeze to pull together. I sweeten the cream cheese with powdered sugar, and the whipped cream helps it set up nice and firm in the fridge. And hey, if you remember that old Rolo ad—“Do you love anyone enough to give them your last Rolo?”—this cheesecake might just make you want to share a slice or two.

Why I Love This Recipe

• I love how easy it is—no oven needed.
• The filling is just the right balance of sweet and tangy.
• Topping it with whipped cream and Rolo candies makes it extra fun and delicious.

Ingredients

Here’s everything you’ll need for this cheesecake, and why I use each ingredient:

• Oreo Cookies: I use these for the crust because they’re crunchy, flavorful, and super easy to work with. Plus, I love Oreos.
• Butter: Just melted butter to hold the cookie crust together. It makes it rich and gives it a perfect, buttery flavor.
• Cream Cheese: I always go with full-fat cream cheese for the smoothest, creamiest filling. It’s the base that gives the cheesecake its richness.
• Confectioners’ Sugar: This is my go-to for sweetness in the filling. It dissolves easily and keeps the texture smooth, unlike granulated sugar.
• Heavy Cream: This whips up to add lightness. It gives the cheesecake that fluffy, creamy texture I love.
• Vanilla Extract
• Dulce de Leche: This is the magic caramel topping! I use it for that smooth, sweet drizzle that just makes everything better.
• Whipped Cream: I top it with whipped cream for some fluffiness and extra indulgence. Plus, it’s the perfect contrast to the rich filling.
• Rolo Candies: These are the fun part. I love adding Rolo candies on top for a little extra sweetness and texture. They go so well with the dulce de leche.

How to Make A Rolo No-Bake Cheesecake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the crust):
  Add the Oreo cookies to a food processor and pulse until they turn into fine crumbs. Pour in the melted butter and pulse again until everything’s evenly mixed.
• Step Two (prep the pan):
  Transfer the crumb mixture to a 9-inch springform pan. Press it down firmly with the back of a spoon or a flat measuring cup so it forms an even layer. Slide the pan into the freezer while you make the filling.
• Step Three (mix the cream cheese):
  Add the room-temperature cream cheese and powdered sugar to a large mixing bowl. Beat with a hand mixer until the mixture is completely smooth and creamy.
• Step Four (whip the cream):
  In a separate bowl, pour in the heavy cream and vanilla. Use the whisk attachment and beat until very stiff peaks form. The cream should hold its shape easily.
• Step Five (combine the filling):
  Fold the whipped cream into the cream cheese mixture with a spatula. Keep the motion gentle so the whipped cream stays light and airy. Mix just until everything comes together.
• Step Six (assemble the cheesecake):
  Spread the filling evenly over the chilled crust and smooth out the top. Cover the pan tightly with plastic wrap and refrigerate for at least 12 hours. Overnight gives you the best texture.
• Step Seven (make the dulce de leche topping):
  In a microwave-safe bowl, heat the dulce de leche and heavy cream for 30 seconds, stir, then heat again for another 30 seconds. It should be pourable but not hot. Pour the warm caramel over the cheesecake and refrigerate again while you make the whipped cream.
• Step Eight (make the whipped cream topping):
  Beat the heavy cream and powdered sugar together until stiff peaks form. Transfer to a piping bag fitted with a star tip.
• Step Nine (decorate the cheesecake):
  Pipe eight large swirls around the edge of the cheesecake and top each one with a whole Rolo.
• Step Ten (serve):
  Slice and serve each piece with extra chopped Rolos and another drizzle of caramel.

The Secrets to A Smooth No-Bake Cheesecake

• Heavy cream is what gives a no-bake cheesecake its structure. Beat it until stiff peaks form so the filling stays thick. The confectioners’ sugar also helps it firm up.
• Use full-fat cream cheese that’s truly at room temperature. The lower-fat kind won’t set right, and cold cream cheese leaves lumps.
• Fold the whipped cream in gently. The air is what gives the filling that mousse-like texture and helps it hold once chilled.
• If you want clean slices, chill the cheesecake for at least 12 hours before cutting. Wait to add the whipped cream swirls until just before serving unless you’re using stabilized whipped cream.

Recipe Tips

Here are a few more tips to consider when making this Rolo cheesecake:

• A 9-inch springform pan gives the best thickness and bake. A larger pan makes it thinner, and a smaller one means extra filling, which works great for cheesecake jars.
• If you don’t have a food processor, crush the Oreos in a zip-top bag with a rolling pin until fine.
• Use full-fat cream cheese and heavy whipping cream so the cheesecake sets properly. Let the cream cheese come to room temperature, and make sure the cream is cold before whipping. Stiff peaks matter here.
• Skip the spreadable cream cheese in tubs. Stick with the block kind for the right texture.
• I use dulce de leche for the topping because it’s rich and smooth, but caramel sauce works too. Add a little cream to make it pourable if it’s too thick.

Storage and Freezing 

Lucky you if you have leftovers to store or freeze.

• If you’re not serving it right away, let the cheesecake chill in the fridge, not the freezer. It needs time to set properly, and that’s where the creamy texture comes from.
• Once it’s fully chilled, you can freeze it for later. Wrap the whole pan tightly in plastic, then add a layer of foil. It keeps perfectly for up to three months.
• When you’re ready to serve, thaw it in the fridge until soft enough to slice. Add the caramel and whipped cream right before serving so the topping stays smooth.

Frequently Asked Questions

• Can I use a different type of cookie for the crust?
  While Oreos give a classic flavor, you can substitute with other cookies like digestives or graham crackers. Just crush them into fine crumbs and mix with melted butter to form the crust. Or if you’re into flavored Oreos, make my toffee tiramisu where the I use them in a whole new way.
• Can I make this cheesecake without a springform pan?
  If you don’t have a springform pan, you can use a regular pie dish or any deep dish. Just line it with parchment paper for easy removal.
• Can I make individual servings?
  Yes, you can make individual servings by using mini springform pans or even muffin tins lined with cupcake liners. Adjust the chilling time accordingly.

More Cheesecake Dessert Recipes

Cheesecake in any form is always a welcome addition to the dessert table. And while cheesecake may not solve all your problems, it’s definitely a good place to start.

• white chocolate raspberry cheesecake
• cherry cheesecake tacos
• mini espresso cheesecakes
• cinnamon swirl cheesecake
• mini blueberry cheesecakes
• cranberry cheesecake

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

No ratings yet

Rolo No-Bake Cheesecake

This Rolo No-Bake Cheesecake features a creamy, sweet filling with a tangy kick, all sitting on a crunchy Oreo crust. Topped with rich dulce de leche, fluffy whipped cream, and Rolo candies, it’s a simple yet indulgent dessert that comes together without turning on the oven.

Prep Time20 minutes mins

Chilling12 hours hrs

Total Time12 hours hrs 20 minutes mins

Course: Dessert

Cuisine: American

Keyword: Rolo No-Bake Cheesecake

Servings: 12

Calories: 709kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurate measuring.
• mixing bowls For mixing ingredients.
• food processor For crushing the Oreo cookies into fine crumbs.
• 9-inch Springform Pan To hold the cheesecake filling and allow easy removal once set.
• small offset spatula For gently folding the whipped cream into the cream cheese mixture.
• hand mixer To beat the cream cheese mixture smooth and whip the cream to stiff peaks.
• microwave safe bowls For heating the dulce de leche and cream.
• piping bags For piping decorative whipped cream swirls.
• star decorating tip Making the swirls.

Ingredients

Oreo Cookie Crust:

• 26 Oreo cookies
• 1/2 cup unsalted butter melted

Cheesecake Filling:

• 3 (8 oz.) blocks full-fat cream cheese room temperature
• 1/2 cup confectioners' sugar
• 1-1/2 cups heavy whipping cream cold
• 2 tsps. vanilla extract

Caramel Topping:

• 6 oz. dulce de leche
• 3 tbsps. heavy whipping cream

To Decorate:

• 1 cup heavy whipping cream
• 2 tbsps. confectioners' sugar
• 24 Rolo candies leave 8 whole, the rest chopped

Instructions

Oreo Cookie Crust:

• Place the Oreo cookies in a food processor and pulse until they turn into fine crumbs. Add the melted butter and pulse again until fully combined.
  26 Oreo cookies, 1/2 cup unsalted butter
• Pour the crumbs into a 9-inch springform pan. Use the back of a spoon or the flat side of a measuring cup to press the crumbs firmly into the base. Place the pan in the freezer while you prepare the filling

Cheesecake Filling:

• Place the room temperature cream cheese in a large mixing bowl along with the confectioners' sugar. Beat with a hand mixer until smooth.
  3 (8 oz.) blocks full-fat cream cheese, 1/2 cup confectioners' sugar
• Add the heavy cream and vanilla extract to a separate bowl. Use the whisk attachment to beat until VERY stiff peaks form.
  1-1/2 cups heavy whipping cream, 2 tsps. vanilla extract
• Transfer the whipped cream to the bowl with the cream cheese mixture. Use a spatula to gently fold them together, being careful not to deflate the whipped cream, until fully combined.
• Transfer the no-bake cheesecake filling onto the Oreo cookie crust. Use an offset spatula or the back of a spoon to smooth it out. Cover the pan with plastic wrap and refrigerate for at least 12 hours, preferably overnight.
• Once the cheesecake is set, remove it from the pan and transfer it to a serving plate.

Dulce de Leche Caramel Topping:

• Place the dulce de leche and heavy cream in a microwave-safe bowl and heat for 30 seconds. Stir, then heat for another 30 seconds. The caramel should be pourable but not too hot. Pour the slightly warm dulce de leche over the cheesecake. Return the cheesecake to the refrigerator while you prepare the whipped cream topping. (The dulce de leche topping will remain a little soft even after chilling.)
  6 oz. dulce de leche, 3 tbsps. heavy whipping cream

Whipped Cream Topping:

• Add the heavy cream and confectioners' sugar to a bowl. Whisk until stiff peaks form, then transfer to a piping bag fitted with a star tip (I used a Wilton 1M).
  1 cup heavy whipping cream, 2 tbsps. confectioners' sugar
• Pipe 8 large swirls on top of the cheesecake and place a whole Rolo candy on each swirl
  24 Rolo candies
• Slice and serve each piece with extra chopped Rolo candy and an additional drizzle of dulce de leche caramel sauce.

Notes

For optimal outcomes when preparing this Rolo no-bake cheesecake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Nutrition Facts

Rolo No-Bake Cheesecake

Amount Per Serving (182 g)

Calories 709 Calories from Fat 468

% Daily Value*

Fat 52g80%

Saturated Fat 31g194%

Polyunsaturated Fat 1.8g

Monounsaturated Fat 7.4g

Cholesterol 140mg47%

Sodium 361mg16%

Potassium 145mg4%

Carbohydrates 54.3g18%

Fiber 1g4%

Sugar 45g50%

Protein 7.7g15%

Vitamin A 315IU6%

Vitamin C 1mg1%

Calcium 77mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.