I can’t tell you how much fun I had creating these Rolo Cheesecake Bars. They’re creamy, chocolatey, and have that perfect gooey bite, thanks to the mini Rolos inside. After just one taste, I knew this rolo cheesecake bars recipe would become a regular in my kitchen!
The combination of cheesecake and Rolos is pure magic, and the chocolate layer on top takes it over the edge. You’re going to love making (and eating) these delightful bars just as much as I did.
Looking for another mouthwatering recipe? Check out these zesty Chili Lime Steak Bites for a savory twist!
Ingredients for Rolo Cheesecake Bars Recipe
Here’s everything you’ll need to make these delicious bars, plus some handy tips to ensure your dessert turns out perfect.
For the crust:
- 1 ½ cups graham cracker crumbs – Gives the crust a subtle crunch and classic cheesecake flavor.
- ½ cup sugar – Just the right amount to sweeten up the crust.
- ½ cup butter, melted – Helps hold the crust together and adds richness.
For the cheesecake layer:
- 8 oz cream cheese, softened – Use room-temperature cream cheese for a creamy, lump-free batter.
- ⅓ cup sugar – Sweetens the cheesecake layer perfectly.
- 1 egg – Acts as a binder and creates that smooth, rich texture.
- 2 tablespoons all-purpose flour – Keeps the cheesecake layer dense and silky.
- 1 ½ teaspoons vanilla extract – Adds a warm, inviting flavor.
- 1 ½ cups mini Rolos – Little bites of caramel goodness throughout the cheesecake.
For the chocolate topping:
- 10 oz semi-sweet chocolate – Balances out the sweetness for a decadent finish.
- ½ cup butter – Ensures a silky, smooth ganache.
- 2 teaspoons light corn syrup – Gives the chocolate topping a beautiful shine.
Note: This recipe makes about 16 cheesecake bars.
Variations for Rolo Cheesecake Bars
You can easily tweak this recipe to suit your dietary needs or experiment with flavors:
- Dairy-Free: Substitute the cream cheese with plant-based alternatives and use dairy-free chocolate.
- Gluten-Free: Replace graham crackers with gluten-free crumbs and use gluten-free flour.
- Extra Caramel: Drizzle caramel sauce between the cheesecake layer and chocolate topping for added richness.
- Nutty Twist: Sprinkle chopped pecans or almonds over the chocolate topping for a nutty crunch.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
Equipment You Need
Here’s what you’ll need to whip up these Rolo Cheesecake Bars effortlessly:
- Mixing bowls – For preparing the crust and cheesecake layers.
- Hand or stand mixer – Helps achieve a smooth and creamy cheesecake batter.
- Baking dish (9 x 9-inch) – Perfect size to get thick, even layers.
- Parchment paper – Makes it easier to remove and cut the bars.
- Double boiler – Melts the chocolate topping gently without burning.
How to Make Rolo Cheesecake Bars
Making these Rolo Cheesecake Bars is a breeze once you gather your ingredients. Each layer comes together quickly for a show-stopping treat.
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (177°C). Line your 9 x 9-inch baking dish with parchment paper, making sure there’s an overhang on two sides for easy removal.
Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Stir it until the crumbs are evenly coated. Press this mixture firmly into the bottom of your dish, creating an even layer. Bake for 10 minutes, then set it aside to cool.
Step 2: Make the Cheesecake Layer
With your mixer, beat the softened cream cheese until fluffy (about 2 minutes). Add the sugar and beat again until smooth. Mix in the egg and vanilla extract, ensuring the mixture is well-combined. Finally, add the flour and give it another good mix. Gently fold in the mini Rolos with a spatula.
Pour the cheesecake batter over the cooled crust and spread it out evenly. Bake for 30-35 minutes or until the center has a slight jiggle. Remove the pan and cool to room temperature.
Step 3: Add the Chocolate Layer
To create the chocolate ganache, melt the semi-sweet chocolate, butter, and corn syrup in a double boiler. Stir until it’s silky smooth. Pour this luscious ganache over the cheesecake layer and spread it evenly with a spatula. Chill the entire dish in the refrigerator overnight for the bars to set.
Additional Tips for Making This Recipe Better
Here are some tips from my experience to make your cheesecake bars even better:
- Use room-temperature cream cheese and eggs for a smoother texture.
- Avoid overmixing the cheesecake batter to keep it dense and creamy.
- Cut the bars with a sharp knife wiped clean between each slice for a neat finish.
- Allow the bars to chill fully; patience is key to achieving perfect layers.
How to Serve Rolo Cheesecake Bars
Serve these bars slightly chilled or at room temperature for the best flavor. When cutting, do it while the bars are cold to maintain clean edges. Garnish with a drizzle of chocolate and a few extra mini Rolos on top for a professional look. For gatherings, I love setting them on a platter with some fresh fruit for an eye-catching presentation.
Nutritional Information
Here’s a quick look at the nutrition values per serving (approximate):
- Calories: 320
- Protein: 4g
- Carbohydrates: 30g
- Fat: 22g
Make-Ahead and Storage
- Refrigerating: Store the bars in an airtight container in the fridge for up to five days.
- Freezing: Freeze individual bars in plastic wrap for up to three months. Thaw in the fridge overnight before serving.
- Reheating: These bars are best served cool. No reheating is needed!
Why You’ll Love This Recipe
Here are just a few reasons why this recipe is a must-try for dessert lovers:
- Simple to Make: Perfect for beginners and seasoned bakers alike.
- Decadent Flavor: The combination of creamy cheesecake, Rolos, and chocolate is heavenly.
- Customizable: Easily adapt the recipe to suit dietary needs.
- Perfect for Any Occasion: Great for parties, holidays, or just a sweet treat at home.
FAQs
Can I use a different candy instead of Rolos?
Yes, you can substitute Rolos with caramel-filled chocolates or chopped milk chocolate pieces.
How should I store the cheesecake bars?
Store them in an airtight container in the refrigerator for up to 5 days.
Can I make these cheesecake bars gluten-free?
! Use gluten-free graham crackers for the crust and ensure your other ingredients are gluten-free.
Do I need a stand mixer to make this recipe?
No, a hand mixer will work just as well; just mix on low speed to avoid overmixing.
Can the chocolate layer be skipped?
Yes, but the chocolate topping adds a rich finish that pairs perfectly with the cheesecake.