I’ve never met a cheesecake I don’t like. But the idea of mixing my favorite chocolate bar with cheesecake? It’s almost too much to handle – in the best possible way. UK-based food enthusiast @ptheledge was kind enough to share his mouthwatering recipe for Rolo Caramel Cheesecake, and let me tell you, it does not disappoint. This decadent dessert is so drool-worthy, it had the internet buzzing the moment it dropped. Creamy, rich, and packed with gooey caramel goodness, it’s the kind of treat that instantly earns a spot in your dessert hall of fame.
Ingredients:
Base
300g light digestive biscuits
100g melted light butter
Filling
250g full fat cream cheese
250g light cream cheese
100g icing sugar
220ml light whipping creamThe filling is a crucial part of our Rolo Caramel Cheesecake.
Topping
Caramel Rolos
Cadbury’s Caramel Spread
Directions For The Rolo Caramel Cheesecake:
So. First, you make the base — nothing fancy. I put a pile of biscuits in the food processor until they were pretty much dust. I mean dust. Really fine. Then, I added the butter and blitzed again until it kind of clumped together. You will know when it’s right. I pressed all that into a springform tin — I used a 22cm because that is what I had — and left it alone while I made the rest.
The filling is stupid easy, honestly. You put everything in the food processor. Seriously — put all the filling ingredients in at the same time, no order, no fuss. Run the food processor until it’s smooth and thick. Not runny. It has to look like something you want to eat with a spoon. Once it looks good, just pour it straight into the tin over the base. That’s it. Then put that in your fridge and forget about it until the next day. Overnight is non-negotiable. I tried to shortcut it the first time I made this and yeah, don’t. Just wait.
The next day, when it is set — like, it’s properly set, not jiggly at all — I put a thin layer of caramel spread on the top. Not heaps, just enough to cover it. Then I sprinkled some caramel Rolos on top of that. No method to it, I just sprinkled on Rolos until it looked like it would be fun to eat. Then yeah, served it like that.
And I mean… it is insane. Sweet and rich with kind of a mess, but in the best way. Massive shout out to @ptheledge for this — their recipes are always solid but this? I honestly know I am going to be making this way too often. I can already tell this is going to be a problem. My sweet tooth is shot now.
For a perfect single-serving version, you have to try this cheesecake in a jar recipe.
