Rolo Caramel No Bake Cheesecake

IMG_0016This has the drop dead WOW factor that you sometimes need for family Christenings, Birthdays, Graduations or simply a good friend coming over for tea (where we were left to eat through the rest of the delicious caramel laced slices for, ooh – must have been the rest of that day!) It would easily serve 10/12 so is ideal for a party but the main message of this cheesecake is HOW EASY it is! It came to me via a delicious cake blogger Jane’s Patisserie which I have added to my never ending list of blogs to read. (And I did say its no-bake didn’t I?!)



Biscuit Base
150g Digestives
150g Vanilla Crunch biscuits
125g butter, melted

Cheesecake Filling
500g cream cheese, I used 250g mascarpone, 250g Philadelphia
1 tsp vanilla bean extract
100g icing sugar
150g caramel – I use Carnations Caramel, about half a tin.
300ml double cream
175g Rolo sweets, chopped up

Caramel drizzle
Rolo sweets
Whipped vanilla cream

(Use a removable base deep cake tin)

Rolo Cake


  • Blitz the biscuits in a food processor and mix the biscuits with the melted butter. Spread on the bottom of the cake tin and press down firmly. Leave to set in the fridge whilst you make the rest!
  • Whisk together the cream cheeses, vanilla, icing sugar and caramel until smooth and lump free – this could take a couple of minutes, I whisk it at a medium speed (level 6/10).
  • Whisk the double cream to a soft peak stage and fold into the caramel mixture. It should have a very thick and mousse like consistency. Whisk it all again for about 3 minutes.
  • Chop the Rolos up into quarters and fold through the cheesecake filling. Spread over the biscuit base and leave to set in the fridge for 5-6 hours, or preferably overnight.
  • To decorate the cheesecake, top with a drizzle of caramel (I use a freezer bag, snipped in the corner, three spoons of caramel in then squeeze caramel ‘lines’ across the cake). Whip up some spare cream with a touch of vanilla and pipe around the edge – decorate with remaining Rolos.


Slight word of warning – once you take it out of the tin, slice and eat. It will start to slide and flop down if left out of the fridge, in fact it still slid a little in my fridge until I re attached the side of the cake tin. I will add however that I don’t think this cheesecake is going to hang around anywhere for very long!

Take a peak at the home page for more!



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