RECIPE
No-Bake Rolo® Caramel Cheesecake
Creamy cheesecake filling meets rich caramel and chocolate in this showstopper of a dessert!
June 13, 2025
Our effortless and impressive Rolo® cheesecake is just the dessert to impress your guests. With its silky-smooth filling, chunks of halved Little Rolo®s and buttery biscuit base, the Rolo® cheesecake has it all. It comes together in a flash, and because it sets in the fridge, you can make it ahead of your celebration day! So mix it, chill it and get ready to savour your new favourite caramel cheesecake recipe.
For more easy cheesecake recipes, head over to our Easy Cheesecake Recipes article, or if you’re in the mood for a minty twist, try our No-Bake Aero® Mint Chocolate Cheesecake. If you feel like switching on the oven, try our decadent Rolo® Salted Caramel Brownies.
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How to Make the Best No-Bake Rolo® Cheesecake
Our Rolo® cheesecake recipe comes together faster than you say, ‘no-bake, no-fuss!’ It's a great get-ahead dessert for any occasion. Make it up to three days in advance of your celebration, or keep one in the freezer ready to go! All you have to do is take it out the night before and put it in the fridge to slowly defrost.
Rolo® Cheesecake Variations
For extra caramel flavour, you could add 100g Carnation Caramel to the cream cheese mixture or even swap out the digestive biscuits for Biscoff biscuits.
Swapping out the Carnation Caramel drizzle at the final stage for the same amount of toasted coconut flakes gives you a tropical taste that works really well at summer parties and barbecues. Or if you’re looking for a little crunch, sprinkle over chopped toasted hazelnuts instead!
Serving Suggestions
To balance the sweet caramel flavour, you can serve a slice of Rolo® cheesecake with an espresso such as Nescafé Gold Blend Espresso, or a cup of black chai tea.
Good enough for Instagram? Wipe your knife after each cut for a clean-looking slice every time.
You will need
- 20cm round springform tin
- An electric whisk (optional)
- A palette knife or silicone spatula (both optional)
- Foil or cling film to cover
Ingredients - For the biscuit base
- 200g digestive biscuits
- 100g buttery baking spread, melted
Ingredients - For the filling
- 10g sachet powdered gelatine
- 2 tbsp water
- 103g Little Rolo® Sharing Bag, divided into two
- 300ml whipping cream, cold
- 500g low-fat cream cheese, ideally room temperature
- 1 tsp vanilla extract
- 100g icing sugar
Ingredients - For the decoration
- 50g Carnation Caramel
- The remaining Little Rolo®s
Each slice (1/16) typically contains
of an adult’s Reference Intake (RI)*
Energy per 100g: 1362kJ/327kcal
Method
For the biscuit base
- Blitz the digestive biscuits into fine crumbs using a food processor (or put them in a Ziplock bag and bash them with a rolling pin).
- Mix the crumbs with the melted butter until well combined.
- Press the mixture firmly into the base of a 20cm springform tin. Use the base of a thick glass to press it down and smooth it out.
- Pop it into the fridge to chill while you whip up the filling.
For the filling
- Pour the water into a small microwave-safe bowl. Sprinkle in the gelatine and mix to combine. Let it sit for 5 minutes to activate.
- Take one half of the Little Rolo®s and chop each Little Rolo® in half.
- In a large bowl, whip the double cream until it forms stiff peaks, then set aside.
- Heat the gelatine mixture in the microwave for 10-15 seconds until it is just melted but not hot.
- In another large bowl, add the cream cheese, vanilla and gelatine mixture. Sift in the icing sugar and whisk gently until smooth.
- Gently fold the whipped cream into the cream cheese mixture using a silicone spatula or the edge of a metal dessertspoon, until combined. Folding it manually will help retain the air in the cream.
- Carefully fold in the halved Little Rolo® pieces in the same way.
- Spoon the filling over the chilled biscuit base and smooth the top with a palette knife or spatula. Cover with foil or cling film and place it into the fridge for at least 6 hours to set – ideally overnight.
- Once set, remove the cheesecake from the tin. Drizzle with the 50g Carnation Caramel and arrange the remaining Little Rolo®s up on the top of the cheesecake. Voila!
Top Tips
The cream should be cold to get the best stiff peaks when you whip it, however, your cream cheese should be at room temperature so it is soft enough to get a silky smooth texture. If you’re using an electric mixer, keep it on a low speed.
Questions?
Cover your cheesecake with foil or cling film and keep it in the fridge.
Your Rolo® cheesecake will last for up to five days in the fridge.
While this will speed up the process, it is not advisable. The biscuit base will freeze before the filling sets, which makes for a potential tooth-breaking eating experience!
Sure! Wrap the whole tin in cling film and freeze for up to three months. To defrost, simply leave the wrapped tin in the fridge overnight.
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