These Mini Rolo Cheesecake are super easy to make !! And sure a big hit too,
For the crust:
- 135g Oreo crumb
- 30g butter, melted
For the cheesecake filling:
- 340g cram cheese, room temperature
- 115g light brown sugar
- 3 tbsp flour
- 1/2 cup sour cream
- 1 1/2 tsp vanilla extract
- 2 eggs
- 160g chopped rolos
- 130g double cream, cold
- 3 tbsp icing sugar
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp vanilla extract
- Caramel sauce
- Chocolate sauce
Crust: Preheat oven to 160. Add cupcake liners to a cupcake pan. Combine the Oreo crumbs and melted butter. Divide the mixture between the cupcake liner (about 1 tbsp per cup ) and press into the bottoms.
Bake crust for 5 minutes then remove from oven. Allow to cool while you make the filling.
Cheesecake filling : Reduce oven to 140C. In a large bowl, mix the cream cheese, brown sugar and flour until combined. (use low speed to keep less air from getting into the batter, which can cause cracks.) Scrape down the sides of the bowl.
Add sour cream and vanilla extract. Beat on low speed until well combined.
Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Gently fold in the rolos.
Divide the batter between the cupcake liners and fill most of the way.
Bake the cheesecakes for 13 minutes then turn off oven and leave the door closed for another 10 minutes.
Open the oven door and allow cheesecakes to cool for another 15-20 minutes, then put in the fridge to finish cooling.
Topping: Once the cheesecakes are cooled and firm, make the whipping cream. Add the double cream, icing sugar and cocoa powder to a mixer bowl and whip on high speed until stiff peaks form.
Pipe swirls on top of each cheesecake, then drizzle with caramel and chocolate sauce and top with half of a Rolo.
Refrigerate until ready to serve.