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Rolo Cheesecake Cups with a bite taken out sitting on a wood board

Rolo Stuffed Cheesecake Cups

Starting with a crunchy graham cracker crust, then a creamy cheesecake filling with chopped Rolos inside, chilled and finished with Homemade Salted Caramel Sauce and mini chocolate chips!  These Rolo Stuffed Cheesecakes are a single serving and make ahead so the perfect dessert for your next party!

  • Total Time: 35 minutes
  • Yield: 18 cupcake size cheesecakes 1x


Units Scale


  • 1 cup graham crackers crumbs
  • 2 tbsp butter, melted
  • 2 tbsp sugar


  • 2 8 oz blocks of cream cheese, at room temp
  • 3/4 cup sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1/2 cup sour cream
  • 2 tbsp flour
  • 35 Rolos, I use the smaller size ones in the unwrapped bag




  1. Preheat oven to 350F and line cupcake pan with liners.
  2. Use a food processor or a plastic bag and rolling pin to crush the graham crackers into crumbs. Put crumbs in a medium bowl, add melted butter, sugar and mix until fully combined. Press 1 tsp of graham cracker mixture in each cupcake liner pressing down evenly.Set aside.

Cheesecake Filling

  1. In the bowl of an electric mixer beat cream cheese for 3 minutes. Add sugar and eggs, mixing until combined. Add sour cream and flour. Pour batter into cupcake liners until 2/3 full. I pressed Rolos into the batter some cheesecakes got 1 some got 3, all depends on how many Rolos you want.
  2. Bake for 17-20 minutes, until the cheesecakes are not giggling, if the cheesecakes crack they are beginning to over bake. Let cool in pan for 1 hour and transfer to refrigerator to chill. Let cheesecakes chill in the fridge for at least 4 hours or overnight.


  1. Spoon 1 tsp of salted caramel on top of cheesecake an sprinkle mini chocolate chips on.
  • Author: Confessions of a Baking Queen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: mini cheesecake cups, caramel and chocolate cheesecake recipe

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