Imagine biting into a creamy, dreamy cheesecake bar with a buttery crust, only to hit a molten Rolo center that makes your taste buds throw a party. These Rolo Cheesecake Bars aren’t just good—they’re the reason your diet keeps failing. Perfect for parties, potlucks, or solo indulgence (no judgment here), this recipe is stupidly easy yet looks like you slaved for hours.
Want to be the hero of dessert? Keep reading.
Why This Recipe Slaps
First, it’s cheesecake. Second, it’s stuffed with Rolos.
Need more? Fine. The contrast between the tangy cream cheese filling and the caramel-chocolate goodness of Rolos is next-level.
The crust is buttery and crisp, the filling is velvety smooth, and the Rolos? They melt into pockets of joy. It’s like a dessert mullet—business on top, party in the middle.
Ingredients You’ll Need
- For the crust: 1 ½ cups graham cracker crumbs, ⅓ cup melted butter, 2 tbsp sugar.
- For the filling: 16 oz cream cheese (room temp), ½ cup sugar, 2 eggs, 1 tsp vanilla extract.
- The star of the show: 24 Rolos (unwrapped, because nobody has time for that mid-bake).
How to Make Rolo Cheesecake Bars (Step-by-Step)
- Preheat your oven to 325°F (163°C).
Line an 8×8 baking pan with parchment paper—trust us, cleanup is a nightmare without it.
- Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the pan like you’re punishing it for existing. Bake for 10 minutes.
- Beat the filling: Whip cream cheese and sugar until smooth.
Add eggs one at a time, then vanilla. Don’t overmix unless you enjoy cracked cheesecake (you don’t).
- Assemble the magic: Pour half the filling over the crust. Place Rolos evenly across the surface.
Cover with the rest of the filling. Smooth the top like you’re frosting a cake.
- Bake for 30-35 minutes until the edges are set but the center still jiggles slightly. Let it cool, then refrigerate for at least 4 hours (or overnight if you have self-control).
How to Store These Bad Boys
Store in an airtight container in the fridge for up to 5 days.
If you freeze them (why would you?), wrap individually and thaw in the fridge overnight. FYI, they’re best eaten cold—unless you’re into warm, gooey chaos, which we fully support.
Why You Need This Recipe in Your Life
Besides the obvious (it’s delicious), these bars are versatile. Serve them at parties, pack them for picnics, or eat them straight from the pan in your pajamas.
They’re also foolproof—no water bath, no fancy techniques. Just pure, unadulterated dessert bliss.
Common Mistakes to Avoid
- Using cold cream cheese: It’ll clump like your ex’s excuses. Room temp is key.
- Overbaking: The center should jiggle slightly.
It sets as it cools, promise.
- Skipping the chill time: Patience is a virtue, and warm cheesecake is a mess.
Swaps and Subs (Because Life Happens)
- No Rolos? Use Snickers bites or caramel-filled chocolates. Not the same, but we’ll allow it.
- Gluten-free? Swap graham crackers for gluten-free crumbs or crushed gluten-free cookies.
- Vegan? Use vegan cream cheese, coconut oil instead of butter, and dairy-free caramel chocolates. IMO, it’s not quite the same, but it’ll do.
FAQs
Can I use a different pan size?
Yes, but adjust baking time.
A 9×9 pan will yield thinner bars and bake faster. A loaf pan will take longer and give you thicker bars. Choose your own adventure.
Why did my cheesecake crack?
You overmixed or overbaked it.
Or maybe the universe hates you. Either way, cover it with whipped cream and pretend it’s intentional.
Can I add extra Rolos?
Absolutely. Double the Rolos if you’re feeling dangerous.
Just don’t blame us when you enter a sugar coma.
How do I know when it’s done?
The edges should be set, and the center should jiggle slightly when shaken. If it looks fully firm, you’ve gone too far.
Final Thoughts
Rolo Cheesecake Bars are the dessert equivalent of a mic drop. They’re easy, impressive, and guaranteed to disappear faster than your motivation to meal prep.
Make them. Eat them. Thank us later.