Rolo No-Bake Cheesecake

This Rolo No-Bake Cheesecake boasts an unbelievably smooth texture, without a hint of graininess, coupled with a cheesecake filling that hits all the right notes of sweetness, creaminess, and tanginess, all nestled in a sturdy Oreo cookie crust. The dulce de leche topping and whipped cream towers, studded with Rolo candy are going to make your taste buds do the tango.

Course Dessert

Cuisine American

Keyword Cheesecake Filling, No-Bake Cheesecake, Rolo Cheesecake, Rolo No-Bake Cheesecake

Prep Time 20

Chilling 12

Total Time 12 20

Servings

Calories 709kcal

Author Cathy Pollak

Equipment

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, 8 whole, the rest chopped

Instructions

Oreo Cookie Crust:

Place the Oreo cookies into a food processor and pulverize until they are fine crumbs. Add melted butter and pulverize again until fully combined.
Pour crumbs into a 9" springform cake an. Use the back of a spoon or the flat side of a measuring cup to press the crumbs firmly into the base. Place pan in the freezer while you make the filling.

Cheesecake Filling:

Place the room temperature cream cheese into a large mixing bowl along with the confectioners' sugar. Beat with a hand held mixer until smooth.
Add heavy cream and vanilla extract to a separate bowl. Use the whisk attachment to whisk to VERY stiff peaks.
Transfer the whipped cream into the bowl with the cream cheese mixture. Use a spatula to gently fold them together (without deflating the whipped cream) until fully combined.
Transfer the no bake cheesecake filling and place it on top of the Oreo cookie crust base. Use an offset spatula or the back of a spoon to smooth it out. Cover the pan with plastic wrap and place in the refrigerator for at least 12 hours, but preferably overnight.
Once cheesecake is set, remove from the pan and place on a serving plate.

Dulce de Leche Caramel Topping:

Place dulce de leche and heavy cream into a microwave safe bowl and heat for 30 seconds. Stir, and heat for another 30 seconds. The caramel should be a pourable consistency, but should not be burning hot. Pour the "lightly warm" dulce de leche over the cheesecake. Place cheesecake back in the refrigerator while you make the whipped cream topping. (Dulce de leche topping will be a little soft even after chilling.)

Whipped Cream Topping:

Add heavy cream and confectioners' sugar to a bowl. Whisk to stiff peaks and transfer to a piping bag fitted with a star nozzle (I used a Wilton 1M).
Pipe 8 large swirls on top of the cheesecake and stud each swirl with a whole Rolo candy.
Slice and serve each piece with extra chopped Rolo candy and another drizzle of dulce de leche caramel sauce.

Notes

Please read above post, which has lots of pointers, before making this recipe for the best results.

Nutrition information is only an estimation and variation will occur based on the ingredients/brands you use.

Nutrition