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.

Course Dessert

Cuisine American

Keyword Rolo No-Bake Cheesecake

Prep Time 20

Chilling 12

Total Time 12 20

Servings

Calories 709kcal

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.

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