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No-Bake Caramel Rolo Cheesecake!

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A Delicious No-Bake Caramel Rolo Cheesecake, with a Buttery Biscuit Base, Caramel & Rolo Cheesecake filling, and even more delicious!

As it is back to school/work after the Easter break I thought that I would create the perfect pick-me-up for the week – this deliciously indulgent No-Bake Cheesecake. It is seriously SO YUMMY. 

I have made a few No-Bake cheesecakes in my time now, as well as a scrumptious baked one, all of which can be found on my Recipes page – Here.

However, this is different in the sense that it isn’t based around chocolate for once – its delectably Caramel instead! Don’t get me wrong, I LOVE all cheesecake, especially the ones already on this blog, but I craved something different!

I have also been having a Rolo craving a lot recently, which you might start to notice if you follow all of my posts! Rolos are basically the best. So much so, I named my dog Rolo!

No-Bake cheesecake’s are always easier to make than Baked Cheesecakes as its so much easier to prepare, you can do it well in advance of when you need/want the cheesecake, and they are so creamy and fluffy and delicious.

This cheesecake has a lot of filling as I love it so much, but if you want to have a smaller one, then simply half the cheesecake filling ingredients!

This Cheesecake is so incredibly easy to make – simply crush the biscuits you want to use on the bottom and mix with the melted butter, leave to set whilst you make the rest. Cream together the cream cheese, vanilla, caramel, and sugar in an electric mixer to make sure its all combined well, then add the cream.

Whisking until it creates a thick mousse like texture, adding in the chopped Rolo’s, and spreading over the scrummy biscuit base. SO EASY, and utterly delicious. Honestly, this is one of the easiest and best things I have ever created, that its still so popular to this day even though the recipe was posted back in April 2015!

I have noted from comments from my followers that sometimes the mixture splits – this might be because you have mixed it for far far too long, once it reaches the stage above you should stop as it can’t thicken any further!  

Also, I seriously recommend a Stand Mixer, or a Handheld Mixer on a medium-high speed! Mixers such as Handheld Blenders won’t work once you add the cream, it’ll curdle it! This is one that takes longer to whisk sometimes then other recipes, but have a watch of the video, and you can see that it does thicken!

I use the whisk attachment on my Kitchenaid, or on my Hand mixer. Its one of those ingredients mixes that can look a little weird, but just don’t walk off from it! It will go from being too runny to perfect very quickly, just like with whipped cream.

Once the mixture is whipped up lovely and thick, and the Rolos have been added, you really should recommend letting it set for as long as possible. I would personally say the minimum is 6 hours, but I always leave them over night. 

If you are in a massive rush, you can freeze it, but then the Rolos will freeze too, and be very hard. It might also then turn sloppy after its thawed! I recommend setting it in the fridge for as long as possible, but if its too soft to serve, put it in the fridge for an hour or so before serving!

I used the Medium 2D closed star piping tip to decorate this as always, along with these disposable piping bags for the cream! I then also use these piping bags for the caramel, they make my life so much easier! 

Either way, its worth a go because its a DELICIOUS recipe, enjoy! X

No-Bake Caramel Rolo Cheesecake!

A Delicious No-Bake Caramel Rolo Cheesecake, with a Buttery Biscuit Base, Caramel & Rolo Cheesecake filling, and even more delicious!
5 from 6 votes
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Caramel, Rolo
Prep Time: 20 minutes
Cook Time: 20 minutes
Setting Time: 6 hours
Total Time: 6 hours 40 minutes
Servings: 15 People
Author: Jane's Patisserie

Ingredients

Biscuit Base

  • 300 g Digestives
  • 150 g Unsalted Butter

Cheesecake Filling

  • 500 g Full Fat Cream Cheese
  • 1 tsp Vanilla Extract
  • 100 g Icing Sugar
  • 150 g Caramel (carnations)
  • 300 ml Double Cream
  • 175 g Rolos (chopped)

Decorations

  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 50 g Caramel (carnations)
  • Rolos
  • Sprinkles

Instructions

Biscuit Base

  • Blitz the biscuits in a food processor (or break up in another way, I am just lazy..) and mix the biscuits with the melted butter. 
  • Spread on the bottom of an 8″/20cm Deep Springform Tin and press down firmly. Leave to set in the fridge whilst you make the rest!

Cheesecake Mix

  • Using an electric mixer, I use my KitchenAid with the whisk attachment, whisk together the cream cheese, vanilla, icing sugar and caramel until smooth and lump free – this could take 30 seconds or so, I whisk it at a medium speed (level 6/10).
  • Pour into the mix the double cream and continue to whisk for a couple of minutes until its very thick and mousse like (I mix it on a medium-high speed, level 6/10)
  • Chop the Rolos up into halves/quarters and fold through the cheesecake filling. Spread over the biscuit base and leave to set in the fridge for 6 hours, or preferably overnight.

Decoration

  • To decorate the cheesecake, whip together the cream and icing sugar!
  • Drizzle the cheesecake with some caramel and pipe the whipped cream around the edge – sprinkle on some Rolo’s and sprinkles.

Notes

  • I seriously recommend using a 8″/20cm Deep Springform Tin in this recipe and all my cheesecake recipes!
  • I would also recommend using:
  • You can use Mascarpone or Philadelphia for this - You just have to make sure that it is Full-Fat cream cheese so you know its going to set!
  • I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think its not setting, 99% of the time its because you didnt whip it enough! 
  • If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
  • Recipe updated September 2019 - Only change was to use 300g of Digestives, rather than 150g of Digestives and 150g of Crunch Creams!
Nutrition Facts
No-Bake Caramel Rolo Cheesecake!
Amount Per Serving
Calories 448 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 22g138%
Cholesterol 119mg40%
Sodium 252mg11%
Potassium 113mg3%
Carbohydrates 31g10%
Sugar 19g21%
Protein 4g8%
Vitamin A 1370IU27%
Vitamin C 0.2mg0%
Calcium 74mg7%
Iron 0.9mg5%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

Enjoy!!

Find my other Cheesecake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

217 Comments

  • Bexii j
    July 2, 2020 at 6:26 am

    Can I whip the cream separate and fold it into the cream cheese mix? Mine never set doing all in one

    Many thanks

    Reply
  • Emily Noble
    June 16, 2020 at 9:57 pm

    Hi Jane I hopefully want to make this sometime this week. I’ve just got a couple of questions first though. With regards to getting the cheesecake out would it work to put greaseproof paper in the tin to line it and get it off the base the way? My bases for my springform tins have a bit of a lip is all and I’ve struggled previously to get the cheesecake out without destroying it. Also would it be alright to make my own caramel sauce instead of using carnations ready made? As I’m struggling to get it. Thank you! X

    Reply
    • Jane's Patisserie
      June 17, 2020 at 7:04 pm

      Hey! So if you prefer you can definitely line the bottom! And Yes you can use your own – you just need to make sure it’s nice and thick and cooled properly before using! x

    • Holly
      July 7, 2020 at 6:36 am

      Hi Jane,

      If i didnt want to put the rolos into the actual mixture, do i need to change the amounts of other ingredients to make up for it? x

    • Jane's Patisserie
      July 7, 2020 at 4:44 pm

      No I would just leave them out! x

  • Danielle
    May 6, 2020 at 1:44 pm

    5 stars
    I have made many cheesecakes and this one was a hit with everyone! They all loved it and wanted more. I will definitely be making this again. Love this recipe!!

    Reply
  • Paula
    May 4, 2020 at 2:40 pm

    5 stars
    Currently chilling in the fridge setting but the recipe is so easy I Tastes amazing just from the bowl 😋 I couldn’t get any carnations caramel so ended up purchasing a jar of caramel which is all the shop had but seems to work just as well it’s definitely going to be a close your eyes and eat it so the calories don’t count haha 😂

    Reply
  • Jessica
    May 4, 2020 at 11:03 am

    5 stars
    Made this twice now as a dessert for friends, went down a treat with nothing but compliments from everyone. Nice and easy made the night before and left to set so a lot less stress of the day of cooking. Definitely recommend this recipe- thanks again.

    Reply
  • […] is a cheesecake, thats basically come from morphing a few of my others all together. My Rolo Cheesecake was the second cheesecake on my blog ever, and still stands to be one of the most popular posts on […]

    Reply
    • Angela Freeman
      May 6, 2020 at 4:43 pm

      Hi just wondering if a 9inch tin will work ok, as this is all I have in, thanks

    • Jane's Patisserie
      May 6, 2020 at 5:16 pm

      Yes it should, but as obviously it is larger, it will be thinner!

  • caitlin
    February 21, 2020 at 9:43 pm

    5 stars
    It is my first time attempting a recipe off this blog and it went extremely well. The cheese cake was lovely and rich however it is quite sweet so I couldn’t eat too much at once. I decorated mine with just the caramel, rolos and chocolate sprinkles without the cream. Overall a great recipe that I will be using again:)

    Reply
  • Laura
    November 17, 2019 at 8:38 pm

    I can’t rate yet as it’s still setting the fridge but from past experience with your cheesecakes it’ll be a 5* no doubt! My question is, can I decorate with the whipped cream this evening to serve tomorrow? Usually I do it just before serving but I’m taking this to work and hoping to avoid the rush in the morning!
    Thank you x

    Reply
    • Jane's Patisserie
      November 17, 2019 at 10:45 pm

      Ahh thank you! And yes, as long as the double cream has a long enough date it’ll last the 3 full days too!

  • Andrea
    October 7, 2019 at 7:54 pm

    Hi Jane! How do you get your cheesecakes looking so smooth of the top & sides? No matter how much I mix it, it’s never smooth around the edges or top. Any tips?

    Reply
    • Jane's Patisserie
      October 7, 2019 at 8:19 pm

      You need to add it into the tin and make sure to spread it evenly! And then afterwards, smooth a knife around the edge!

  • Aisha
    September 9, 2019 at 10:47 pm

    I have tried making this a couple times and it never seems to get thicker I don’t know what to do I use a kitchen aid mixer can u give me an estimate of time that it takes to get thicker because I don’t know if I’m over mixing or not doing it enough please help!!!

    Reply
    • Jane's Patisserie
      September 10, 2019 at 7:33 am

      If it literally “never” seems to get thicker, it could honestly be either. It’s impossible to give a time, as brands of ingredients can cause an effect, how warm or cold the ingredients are etc etc. It shouldn’t take too long, but the caramel does make it take a while. It could take anywhere between a minute to 10 minutes for it to get there! Have a look at my Salted Caramel Cheesecake recipe video, as it will show it getting considerably thicker!

  • Bonnie
    May 14, 2019 at 8:49 pm

    Hi, how long will this keep for please? I plan on making this for my wedding in a few weeks,
    thank you

    Reply
  • […] See the recipe. […]

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  • […] See the recipe. […]

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  • Ashley
    April 8, 2019 at 3:40 pm

    I’m having a hard time finding Carnations Caramel, could I use a different brand such as EAGLE BRAND
    DULCE DE LECHE CARAMEL FLAVOURED SAUCE?

    Reply
    • Jane's Patisserie
      April 8, 2019 at 6:58 pm

      I’m afraid I’m unsure – but its definitely worth a go if is a really thick type dulce de leche!

  • […] Source by janespatisserie.com […]

    Reply
  • Sophie
    February 24, 2019 at 9:57 am

    Hi Jane,
    I made this yesterday and planned to freeze for a party next weekend. I had the same issue another person had in that the more I whisked the thinner the mix got. I’m going to try it again today- is there anything I should do differently? I used a stand mixer and used all the same ingredients.

    Thank you!
    Sophie

    Reply
    • Jane's Patisserie
      February 24, 2019 at 10:17 am

      You need to whisk and stop, whisk and stop, etc and check that it’s still getting thicker. Once it goes past a thickness, it won’t come back. So basically, just whisk a bit less! I add my ingredients as stated and it can take a little while sometimes, but it does always thicken up! With the other mixture you can freeze it for a cheesecake icecream so as to not waste it!

    • Sophie
      February 24, 2019 at 2:49 pm

      Thank you!

  • Shan
    December 14, 2018 at 11:23 pm

    Hi what speed should I use if I’m using a hand held mixer and for how long roughly? I don’t want to over mix

    Reply
    • Jane's Patisserie
      December 15, 2018 at 9:16 am

      It depends entirely on your mixer, as they are all so different – but say it had 10 speed levels, I wouldn’t really go above 7?! And just until it comes together! Sometimes it takes seconds, sometimes it takes minutes. Just make sure to stop and check every so often so you don’t overmix.

    • Shan
      December 16, 2018 at 11:40 pm

      It turned out AMAZING!!! I was licking the spoon as I was spooning it into the tin can’t wait to try another of ur recipes😍😍

  • Karen
    November 3, 2018 at 5:31 pm

    5 stars
    This cheesecake is very easy to make and absolutely delicious. I have had no problems with it setting and have had so much positive feedback from friends and family asking me to make another. Thanks Jane

    Reply
  • […] Instructions For full instructions you can go to janespatisserie.com. […]

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  • Judles
    June 22, 2018 at 10:36 am

    5 stars
    Hi Jane,

    I’ve been using a 9 inch springform pan for my cheesecakes but had to alter the amount slightly as I think you use an 8 inch pan? They have been lovely but I will be making one for my sister’s birthday and would like it to look as deep as yours. Do you think I should use 1 1/2 X the ingredients? The pan looks about 3-4 inches deep. Also have you any tips getting it off the bottom of the pan, my pans have a slight lip & murder to get out? I usually have my hubby who seems to be a dab-hand at getting it safely onto a plate but he won’t be on hand when I take it to my sisters. Thank you in advance ☺️

    Reply
    • Jane's Patisserie
      June 22, 2018 at 12:49 pm

      Yeah mine are all 8″ as listed in the recipes – but yes I would just add another half on at least – and if in doubt, you can always use make more and use the leftover mixture to make individual ones. As to the lip, you could try turning the bottom upside down and see if it still secures, because it might not have a lip then? Some can work this way! x

    • Judles
      June 22, 2018 at 2:26 pm

      Thanks for the reply Jane. Yeah we did try using the pan with the base upside down but unfortunately it was then only half as deep. I’m wondering if greaseproof/baking parchment might help if I place a piece in the bottom or might it get stuck? I’ve used it for cakes but not cheesecake. Thanks

    • Jane's Patisserie
      June 22, 2018 at 4:32 pm

      Ooh your’s must have quite a deep lip then!! Yeah its worth giving it a go, just beware its a bit faffy to get it off afterwards as you can’t handle the cheesecake much! x

    • Anniemak
      January 22, 2019 at 2:12 pm

      Mine has a lip on so I use greaseproof but I use it extra wide so it sticks out of all the sides so when it is done I just unclip it and remove the cheesecake as normal off the greaseproof if you get what I mean with the paper been larger than the actual cheesecake.

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  • Eleni ski
    January 15, 2018 at 3:38 pm

    Hello! Can I use heavy cream with vegetable fat? it sets better.I have used it before on other cheesecakes.

    Reply
    • Jane's Patisserie
      January 15, 2018 at 7:26 pm

      I’ve never heard of that combination so I wouldn’t know I’m afraid!

    • Diana
      February 3, 2018 at 10:34 pm

      How do i drizzle the caramel?

    • Jane's Patisserie
      February 5, 2018 at 10:05 pm

      With a spoon, or a piping bag.

  • saiba mais
    January 6, 2018 at 10:00 am

    Receita maravilhosa, estou com as crianças em casa nesta férias e estou a procura de novidades para elas, encontrei aqui. Parabéns!

    Reply
  • Rosie
    September 15, 2017 at 12:38 am

    Hi Jane,
    This looks lush and I’m going to attempt to make it tomorrow for my sisters 40th birthday. What I wanted to ask was does the caramel carnation set once it’s poured onto the cheesecake. I’m planning on traveling with it once it’s finished so will it all drop off the sides or does it stay put. Thank you x

    Reply
    • Jane's Patisserie
      September 15, 2017 at 7:52 am

      The caramel will drizzle a bit still and ‘drop’ till it wants to stop – if you’re travelling with it maybe wait to drizzle the decoration till you’re at the place you need to be? Otherwise you could drizzle with chocolate for a definite set.

    • Rosie
      September 15, 2017 at 3:43 pm

      Thats perfect. I will decorate once I get to my destination. I’m about to start, wish me luck!

  • Jessica
    August 18, 2017 at 10:42 am

    Hi jane I want to make this tonight I have a couple questions .. the vanilla crunch biscuits have a filling ?! Do I just crush them still obviously the creamy centre but won’t crush and won’t it make it soggy ?! And instead of vanilla bean extract could I use essence x

    Reply
    • Jane's Patisserie
      August 18, 2017 at 7:07 pm

      Leave the filling in, it helps the base set. And yes you can x

  • Nicola-marie
    July 31, 2017 at 3:26 pm

    I have a 10″ springform tin that I will be using to attempt your amazing looking cheesecake. The tin is 4″ deep so should be quite impressive ( I hope)
    Would I be best doubling your recipe do you think?
    Any advice would be greatly appreciated.
    Thanks in advance 🙂

    Reply
    • Jane's Patisserie
      July 31, 2017 at 4:29 pm

      You could double it but you might have some spare still. maybe use 1.5x the amount? x

    • Nicola-marie
      July 31, 2017 at 6:22 pm

      That’s brilliant thanks for the advice Jane xx

  • Jennifer Crisp
    June 28, 2017 at 8:19 am

    I made this for my hubby’s birthday, so quick and easy to make! It tasted delicious! I’ve got a K mix and it only took about three minutes to whisk the mixture. Turned out perfect, thank you xx

    Reply
  • Linda greensit
    June 17, 2017 at 11:19 am

    Do I use 300g of biscuits altogether?

    Reply
  • Linda greensit
    June 17, 2017 at 11:16 am

    Do you use 300g of biscuits altogether? Just starting to make it for Father’s Day tomorrow.

    Reply
  • […] janespatisserie […]

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  • Paulien
    February 9, 2017 at 4:41 pm

    First of all…That cheesecake looks amaazinggg!!!
    I want to make this tomorrow but I do have some questions 😉
    I live in Holland and we don’t have ‘double/heavy’ whipping cream. Our whipping cream had less fat :/ Can I still use the whipping cream or do I need to add gelatin? If so when do I need to add it?
    Also we don’t have ‘Carnation caramel’ here so can I use Dolce de leche instead?

    Reply
    • Jane's Patisserie
      February 10, 2017 at 6:30 pm

      Hiya! I would add gelatine yes… and dulce de leche would work. I would make the gelatine following packet instructions, and add it into the mix during the cream cheese/caramel mixing.. it’ll probably be quite loose though, but don’t worry!

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    • Dani
      December 18, 2016 at 4:04 pm

      Would it be fine to use 500g of mascapone?

    • Jane's Patisserie
      December 18, 2016 at 4:14 pm

      Yes 🙂

    • Peter
      December 28, 2016 at 11:46 am

      Made the Rolo Cheesecake this week. Perfect. Had to use condensed milk Dulce de Leche as I am in Canada and can’t get the tinned caramel. It works fine as it comes out real thick.
      Have to let it out for drizzling though.
      Thanks.

    • Jane's Patisserie
      December 28, 2016 at 5:45 pm

      Ah yay! I am so glad you found a way around it, and even I struggle to drizzle it sometimes so don’t worry! x

  • Lynn
    October 29, 2016 at 7:53 pm

    Well, I did this for a charity night at a friends and it went down a treat. Absolutely delicious and was easy to make, thank you.

    Reply
    • Jane's Patisserie
      October 29, 2016 at 9:17 pm

      Oh thats amazing! I am so glad, and for such a good cause!

  • Kathleen Irwin
    October 28, 2016 at 7:47 pm

    Made this cheesecake this morning ,there was half of it left at 5pm now its the quarter left.I think this shows you how popular it is in our house .

    Reply
    • Jane's Patisserie
      October 29, 2016 at 3:47 pm

      Ah amazing! I’m so glad you all like it!! ❤️

  • GMo
    October 9, 2016 at 9:28 pm

    Do you whip cream before you add it to mixture?

    Reply
    • Jane's Patisserie
      October 9, 2016 at 9:45 pm

      No I do exactly as the recipe says, you pour it in liquid.

    • GMo
      October 9, 2016 at 10:42 pm

      thanks!

  • Wafia
    September 20, 2016 at 8:17 pm

    Hi Jane. To ensure that it sets, may one add gelatine? I also threw in a bit too much caramel.

    Reply
    • Jane's Patisserie
      September 20, 2016 at 8:18 pm

      You can if you wish – but yeah, more caramel really wouldn’t help haha

    • Wafia
      September 20, 2016 at 8:53 pm

      no, I threw in too much caramel by accident at first, that’s why i added some gelatine. Thanks for the help, hoping it still comes out right, will check it in the morning.

  • Katie
    September 7, 2016 at 12:01 pm

    Haha good point! Thank you 🙂 x

    Reply
  • Tanu
    August 28, 2016 at 1:00 pm

    Hi! I have two questions:
    1. Should all ingredients be at room temperature?
    2. Can I use homemade caramel sauce? Or dulche de leche?
    Thanks a ton!

    Reply
    • Jane's Patisserie
      August 28, 2016 at 1:13 pm

      Hiya! I use the cream cheese & cream at fridge temperature personally and have never had an issue! And if you use homemade caramel sauce, it might not set in the same way so its up to you if you want to risk it. Maybe use a dish with sides so the cheesecake won’t have to support itself? 🙂

    • Tanu
      August 28, 2016 at 1:31 pm

      How about dulce de leche? You rhink that would work?

    • Tanu
      August 28, 2016 at 1:33 pm

      And thanks for the prompt tesponse! Am trying to pull this off for a friend as a surprise treat. She has a specific love for No bake cheese cakes with salted caramel! Nothing else works!

    • Jane's Patisserie
      August 28, 2016 at 1:39 pm

      I’m sure the dulce de leche should work as its still a thick caramel sauce – don’t add any more than the recipe recommends however! If the mixture doesn’t look very thick after making try it anyway as its deceptive – it can be frozen for a Frozen Cheesecake style dessert as well!

    • Tanu
      August 28, 2016 at 3:27 pm

      Thanks!

  • […] No bake Rolo cheesecake […]

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  • Sammie
    August 13, 2016 at 9:02 am

    Thanks for your help! I went for more ingredients, far more success this morning! Thank you so much for this awesome recipe! Xx

    Reply
  • cj
    July 1, 2016 at 8:15 pm

    hey! i am interested in making the role cheesecake and had a few questions. First is it a total of 500G of cream cheese and you just spit it between the Philadelphia and other cheese you mentioned? also in the biscuit ingredients it says 150g digestives i am not sure what that means. And what is icing sugar?

    Reply
    • Jane's Patisserie
      July 3, 2016 at 8:59 pm

      Yes, you can also just use 500g of Full-Fat Philadelphia. A Digestive is the British version of a Graham Cracker, and Icing sugar is the finest sugar you can buy, a powdered sugar 🙂

  • Kayleigh
    June 16, 2016 at 1:46 pm

    Looks so good! I love Rolo’s so this is right up my street, do you think that I could change the ingredients to lactose free alternatives? Thanks!

    Reply
    • Jane's Patisserie
      June 16, 2016 at 3:45 pm

      Hiya! Ohh I adore rolos too! And I reckon you could, but I have never tried it – maybe try it in a dish with sides, just in case it doesn’t set so well? Either way I’m sure it’ll still taste yummy!! x

    • wendy Allen
      June 27, 2016 at 6:18 pm

      Not happy I printed off recipe and ended up with 30 sheets of paper with comments on as well !!!!!

    • Jane's Patisserie
      June 27, 2016 at 6:20 pm

      You should always check print selection before you print something, sorry you had troubles 🙂

    • Kathie
      October 12, 2016 at 9:38 am

      Jane where can I find the caramel for this recipe c

    • Jane's Patisserie
      October 12, 2016 at 9:40 pm

      In all UK supermarkets x

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  • Angela
    April 10, 2016 at 9:52 pm

    Hi, used your recipe today for my first ever attempt at making a cheesecake. Thanks for the fab instructions. Everyone said it was scrummy ?

    Reply
    • Jane's Patisserie
      April 11, 2016 at 9:46 am

      Oooh I am SO glad I was your first cheesecake and that you liked it! Thank you!!

  • Emma Stevens
    April 8, 2016 at 8:40 pm

    I made this recently and it was absolutely gorgeous! I am a big cheesecake lover and this scored very highly! Was also a very easy recipe to follow…thank you!

    Reply
    • Jane's Patisserie
      April 8, 2016 at 10:02 pm

      Ohhh I am so happy you loved it! Thank you for making it!

  • Verity Ferguson
    March 26, 2016 at 7:50 pm

    That was amazing! Changed it just a little – added Malteasers and Thornton’s fudge to the cheese mix, used salted caramel ice cream sauce as Asda didn’t have carnation caramel, and used a mix of Foxes crunchy biscuits for the base – ginger was really good with the very sweet topping – but my friends gave it A* and 5 of them took the day off their diet to eat it!!

    Reply
  • wendy
    March 24, 2016 at 2:19 pm

    Aargh. I have just made this and put the whole tin of caramel in by mistake! Do you think it will set?

    Reply
    • Jane's Patisserie
      March 24, 2016 at 2:26 pm

      Oooh it might be a tad sloppy I won’t lie – but if it doesn’t, you could freeze it slightly to firm it up? Or turn it into a “frozen cheesecake” so it’ll be ice cream like? ☺️ let me know how you get on!!

    • wendy
      March 24, 2016 at 2:28 pm

      Thank you, am sure it will taste good 🙂

  • Sarh
    March 23, 2016 at 9:24 pm

    Could you use extra thick double cream? I’m looking at double cream and extra thick double cream in Sainsbury’s and wondering which might be better!

    Reply
    • Jane's Patisserie
      March 23, 2016 at 9:25 pm

      Double would be best as you’re whipping it, the extra double will just loosen anyway and then might not whip as well (as it’s not designed to whip really) x

  • Leona hebert
    March 7, 2016 at 12:05 am

    I don’t have any idea what’s double cream and carnation caramel?

    Reply
    • Jane's Patisserie
      March 7, 2016 at 7:45 am

      Double Cream is a thick 45% liquid cream that you can whip up to make whipped cream – so anything like heavy cream or whipping cream (as long as its full-fat and a minimum of 35% fat it should work)

      Carnations Caramel is a thick caramel condensed milk caramel that you can buy in a tin in the UK – anything similar is good, such as dulce de leche or similar would work too!

  • […] and I made one of the best tasting cheesecakes thanks to Jane’s Patisserie Blog and her Rolo Caramel Cheesecake. Check out her Blog especially if you love […]

    Reply
  • Miracles Of Life
    November 30, 2015 at 3:56 am

    Soo yummy !!!

    Reply
  • tanyaeltringham@gmail.com
    November 16, 2015 at 7:44 pm

    Loving this recipe… Me thinks I’ll add it to the Christmas dinner list..

    Thank you 🙂

    Reply
  • alex
    November 15, 2015 at 11:30 am

    Fantastic recipe thank you very much☺

    Reply
  • Kate
    November 14, 2015 at 1:08 pm

    Hi Jane

    Trying this tonight just had a little thought, I have quite deep 3″ PME cake tins and wondered how you suggest getting the cheesecake out after its all set and finished.
    Thank you love your blog it’s so lovely!

    Reply
    • Jane's Patisserie
      November 14, 2015 at 1:23 pm

      As I use springform tins it helps it along that way – but maybe put some partchment paper around the edge and then peel it off? And thank you!! 🙂

  • Ann Dean
    November 11, 2015 at 8:27 pm

    I sometimes use McVitie ginger nut biscuits for my basis

    Reply
  • Ashley
    November 6, 2015 at 5:52 am

    WHOA Really cool I want that for my birthday

    Reply
  • Sarah Hunt
    October 27, 2015 at 4:17 pm

    If using Oreo biscuits, or Foxes golden crunch, do you use the cream filling of the biscuit as well for the base or do you scrape this out of the biscuit!!!

    Reply
    • Jane's Patisserie
      October 27, 2015 at 4:19 pm

      Use it as well 🙂 makes it bind better!

  • charline17Charline
    October 15, 2015 at 8:50 pm

    Hello Jane Thank you for the awesome recipe. I actually tried it twice, because the first time round it didn’t set well because I used fresh cream instead of double cream as I couldn’t find it at my local store. I then noticed that the filling was quite soft and I knew instantly that this was because of the cream. The second time round I researched where they sold double cream and I found it and used it and my cheese cake, came out super awesome. Thank you

    Reply
    • Jane's Patisserie
      October 16, 2015 at 10:01 am

      Ohh yay! I am so glad it turned out so well the second time! I’m happy you enjoyed it 🙂 X

  • Pat
    October 9, 2015 at 6:59 am

    I made this for my nieces birthday..it was so good!! I used biscuits I made myself ( I’m coeliac and sometimes I have the odd disaster- I blitz and freeze them to use for cheesecake bases- I hate waste!). It was devoured in minutes!! I got the scraps at the end! Thank you so much for your lovely recipes..going to try the toblerone one one next!

    Reply
    • Jane's Patisserie
      October 9, 2015 at 10:09 am

      Yay! I’m so glad you could still enjoy it!! And the toblerone one is also amazing – enjoy!

  • Jennifer Gittinhs
    October 7, 2015 at 1:01 am

    Hi what is double cream I never see it in the supermarket and carnation caramel is this in a tin is it like caramel condensed milk ?

    Reply
    • Jane's Patisserie
      October 7, 2015 at 10:16 am

      What country do you live in? 🙂 Caranation is a brand that sells condensed milk, evaporated milk, Caramel, and Chocolate sauces – I use the Carnations Caramel (But as it says you can also use dulce de leche) and Double cream is double cream? It depends where you’re from what the equivalent is! 🙂

    • Nickie
      November 10, 2015 at 3:53 pm

      Hi, not sure where you are from, but double cream is similar to heavy or whipping cream in the states (double cream has a higher fat content and is not heat treated in the same way). For the caramel use dulce de leche 🙂 Hope this helps.

  • Kylie
    September 24, 2015 at 7:27 am

    I made this for my boyfriend’s birthday and it was super yummy! 😀
    I’m not sure if I didn’t whisk it up quite enough though because it was pretty soft. I decided to try freezing it and it turned out very well. Almost like cream cheesy caramel ice cream! I would definitely recommend others try it if their’s turns out too soft. 🙂

    Reply
    • Jane's Patisserie
      September 24, 2015 at 10:31 am

      Ahh yay! Sometimes it can just set a little soft if its not whisked, but I’m glad it worked out in the end!! 🙂

  • marion phelan
    August 18, 2015 at 9:37 pm

    looks fabulous.
    I will def make it.
    thanks for making it .
    and thanks for sharing.

    Reply
  • heather
    August 15, 2015 at 8:58 pm

    Made this today, the filling is delicious, needless to say I licked the spoon clean. Cannot wait until tomorrow when we can have it for dessert after Sunday dinner, or maybe should have it instead of dinner…. Haha

    Reply
    • Jane's Patisserie
      August 15, 2015 at 9:15 pm

      Hahah I’m glad you liked it so much 😉 I like to attempt to encourage healthy diets… so maybe have dinner first, then two slices?! haha Enjoy! 🙂

    • heather
      August 16, 2015 at 10:22 pm

      Had two slices, a small one at breakfast just to make sure it was ok to serve to the family after dinner, then the second after dinner with everyone else. It went down a treat, clean plates all round, only problem is there is still some left so more to have tomorrow!

    • Jane's Patisserie
      August 17, 2015 at 9:09 am

      I wouldn’t call that last part a problem 😉 haha Im glad it went down so well!

  • Sonia
    August 10, 2015 at 6:55 am

    Oh I will definitely be trying this. I make a mars bar cheesecake the same way but I have always whipped the cream separately and then folded it into the cream cheese mix. I will try it your way the next time (will help cut down on the cleaning too!)

    Reply
    • Jane's Patisserie
      August 10, 2015 at 7:35 am

      I do whip it separately sometimes, but because the caramel is so liquidy and softer in comparison to the chocolate I’m not sure it would have the right consistency if it’s done separately haha 🙂 might try it soon!!

  • Diane
    July 24, 2015 at 5:06 pm

    I live in the states, since I don’t have double cream available to me I’m going to attempt to use heavy cream that hasn’t been through the UHT process. I have one final question before I move forward, though trivial I wanted to ask – is the butter used salted or unsalted?

    Reply
    • Jane's Patisserie
      July 24, 2015 at 6:49 pm

      It should be fine – but it might not be quite as set as mine because Heavy cream has a lower fat content too 🙂 and it really doesn’t matter if its salted or unsalted – some people use salted as its caramel, but I use whatever I had handy!

    • Diane
      July 24, 2015 at 9:01 pm

      Yeah, that’s my worry that it won’t set as nicely. No choice here to get double cream unless I order it online and I’d like to make it tomorrow night for a Sunday BBQ. Plan B is to serve it like a trifle if it’s too loose. Also the Dulce de Leche I found has chocolate in it, thought that won’t be a bad idea so I picked it up since we also don’t have Carnations Caramel. Thanks for the info on the butter! 😉

    • Jane's Patisserie
      July 24, 2015 at 9:13 pm

      Yeah I would suggest the trifle dish for now, and if you find it does hold itself you know it will next time? You probably won’t be able to tell how set it’ll be till you get it out the cake tin so if you definitely want it to look nice then use the trifle dish 😛
      And that sounds delicious so thats good! Enjoy! And let me know how it goes! 🙂

  • mousenightshirt
    July 6, 2015 at 4:53 pm

    Have made this once after seeing it on Facebook – top notch stuff, went down like a treat! In fact, so well, I’m making it for the in-laws tomorrow!

    Reply
    • Jane's Patisserie
      July 6, 2015 at 5:48 pm

      Ohh yay!! I’m so glad! And I seriously hope they like it too haha

  • Jennifer
    June 27, 2015 at 10:25 pm

    Saw your recipe on Facebook – it looks divine! I have a question, though — I can’t get double cream in the US. If I use heavy cream (which is 36-38% fat vs. double cream’s 48%), will I probably end up with a cheesecake that doesn’t set? If so, do you know any other substitutions that will work? Thanks!

    Reply
    • Jane's Patisserie
      June 28, 2015 at 8:03 am

      Hiya! I’ve just been doing some research and I’m not sure if anything is is available – however you could try setting it in a dish for example to see if it sets so that if it doesn’t you can still eat it, but it won’t go everywhere – or you can risk it (but it’ll taste yummy either way!) 🙂 hope this makes sense! X

    • Jennifer
      June 28, 2015 at 2:16 pm

      That does make sense — I will try that. Thanks!

    • Jane's Patisserie
      June 28, 2015 at 9:04 pm

      That’s okay! I hope it works! 🙂

  • Becky
    June 26, 2015 at 9:40 am

    Looks amazing and I’m making it for a BBQ tomorrow, quick question….golden Oreos….it doesn’t affect the base with the Oreo filling? I have visions of me scraping the middle from the Oreos ?

    Reply
    • Jane's Patisserie
      June 26, 2015 at 9:51 am

      Noo I don’t bother 🙂 makes it bind better if anything! And I hope you like it!

    • Becky
      July 2, 2015 at 8:11 pm

      This was awesome and devoured….only thing I got to take home was the empty dish….lovely thank you! Ps. I used half amount of rolos and half amount of munchies…delish ?

    • Jane's Patisserie
      July 2, 2015 at 8:15 pm

      Ohh yay I am so glad!! And the combination of Rolos & Munchies sounds delicious!

  • Sam
    June 21, 2015 at 10:47 pm

    I saw this recipe on Facebook last week and just had to make it…
    OMG truly amazing
    Love your recipes
    Thank you ?

    Reply
  • Janet McGregor
    June 21, 2015 at 12:52 pm

    I have made this for my husband’s Father’s day pudding, everyone’s very excited

    Reply
    • Jane's Patisserie
      June 21, 2015 at 5:52 pm

      Awwwh haha yay! I’m so Glad! I hope everyone likes it 🙂

  • Abi
    June 8, 2015 at 6:38 pm

    This was delicious and instructions were so easy to follow thank you! How long does it keep for as we couldn’t eat it all!??

    Reply
    • Jane's Patisserie
      June 8, 2015 at 7:39 pm

      Ohh yay I’m glad you liked it! And 3 days, covered, in the fridge 🙂

  • Carrie Schofield
    June 1, 2015 at 6:47 pm

    What size tin would you need for half the quantity?

    Reply
    • Jane's Patisserie
      June 1, 2015 at 9:40 pm

      I use the same size and just make it thinner, or I use a 6″ tin 🙂 x

  • rebecca
    May 31, 2015 at 2:53 pm

    I’ve just made this and is in the fridge as we speak! Can’t wait to try it later x

    Reply
  • kayleigh clark
    May 30, 2015 at 1:40 pm

    Made this cake and it went down a treat with all my family. Just wanted to know how long it would keep in the fridge ? X

    Reply
    • Jane's Patisserie
      May 30, 2015 at 5:39 pm

      It will keep for 3 days covered in the fridge 🙂 x

  • lesley barrett
    May 25, 2015 at 8:12 pm

    made this today with my daughter, filling was delicious – we scrapped the bowl, lol – n waiting very impatiently for it to all set, will let u know how ours turned out later, thanks for the recipe!

    Reply
    • Jane's Patisserie
      May 25, 2015 at 9:26 pm

      Ohh haha I am not surprised! I struggle to wait all of the time! And i hope you love it! 🙂 x

  • lorna
    May 24, 2015 at 5:14 pm

    just made this im going to have to go to bed early hee hee so i dont eat it now it looks yummy xxx

    Reply
    • Jane's Patisserie
      May 24, 2015 at 7:31 pm

      Hahah I feel your pain, it’s SO hard to wait!! I hope you love it xxx

    • lorna
      May 25, 2015 at 7:19 pm

      it is very yummy yummy !!!!!

    • Jane's Patisserie
      May 25, 2015 at 7:34 pm

      Yay!!! I’m glad! 🙂

  • Valarie
    May 24, 2015 at 2:08 pm

    Made this and it was delicious! Easy to make. Just hard to wait while it was setting in the fridge.

    Reply
    • Jane's Patisserie
      May 24, 2015 at 2:11 pm

      I am so glad it worked and was delicious!! I always *accidentally* leave some mix over so I can eat it 😉 so yummy!

  • Dan
    May 24, 2015 at 1:08 pm

    What’s the nutritional value per slice? Just so I can enjoy a cheat meal at the end of the week!

    Reply
    • Jane's Patisserie
      May 24, 2015 at 1:09 pm

      I’m afraid I have no idea! It’s definitely very indulgent however! Sorry I couldn’t help 🙂

  • Tracey
    May 23, 2015 at 8:19 pm

    I’m going to make this now…..just one question do I save some of the caramel to decorate with or do I make it.

    Reply
    • Jane's Patisserie
      May 23, 2015 at 8:25 pm

      If you’re using carnations or dulce de Leche the can/jar has too much in it, so you put the directed amount that’s written in the recipe cheesecake filling ingredients into the cheesecake, then use spare to decorate with how you please 🙂

    • Kim
      August 15, 2015 at 9:29 pm

      Hi I’ve just made this so its now setting over night I just wondered do u melt the left over caramel to get the pattern on the cheese cake I got the condensed caramel? Thanks

    • Jane's Patisserie
      August 15, 2015 at 9:31 pm

      Is it the carnations caramel in the can? I literally just drizzle it over the top 🙂 If you mix it around with a spoon it’ll loosen – no need to microwave!

  • Sam
    May 22, 2015 at 2:41 pm

    I’ve made this for a dinner party tonight it looks and smells divine. Next time I’m going to top it with bananas and turn it into a banoffee cheesecake. Will definitely be making more of your recipes.

    Reply
    • Jane's Patisserie
      May 22, 2015 at 2:42 pm

      Awwh thank you! I wanted to make a banoffee cheesecake soon too haha 🙂 and I really hope everyone likes it! And please do!! X

  • Tara
    May 22, 2015 at 12:46 pm

    Hi, this looks amazing, am just about to go shopping for the ingredients! Just checking- this doesn’t need gelatine? I usually put gelatine in my no bake cheesecakes & really don’t want to mess this one up!

    Reply
    • Jane's Patisserie
      May 22, 2015 at 12:52 pm

      Hi Tara!
      None of my no-bake cheesecakes use gelatine actually – I can see why it would be easier to set, but with the way I make it being to whip the cream cheese/caramel etc till smooth, then pouring in the double cream and continuing to whip, it ends up being a very thick mousse and holds itself (like meringue) so it sets itself after a night in the fridge 🙂 I prefer not to use gelatine so it’s vegetarian friendly haha 🙂 hope this helps! x

  • Janet Simms
    May 22, 2015 at 12:36 pm

    How do you make your caramel

    Reply
    • Jane's Patisserie
      May 22, 2015 at 12:43 pm

      I don’t, as stated in the recipe i use Carnations Caramel which is tinned, or Dulce de Leche 🙂 if you make normal caramel it will be far too runny, the Carnations/dulce de Leche is thicker.

    • Janet Simms
      May 22, 2015 at 12:58 pm

      Thank you Jane.
      I will look for the Caramel you suggested. Lovely sweet for our bank holiday.

    • Jane's Patisserie
      May 22, 2015 at 1:11 pm

      Lovely! The carnations is found with Condensed Mill & Evaporated milk near the baking Isle (if you’re in the UK!) and the Dulce de Leche can be found near ice cream cones etc quite often 🙂

    • Sam
      May 22, 2015 at 2:39 pm

      I bought the Carnation Caramel in Waitrose today it was with the tinned fruit and maple syrup ?

    • Jean Buckley
      September 8, 2015 at 2:57 pm

      Have made several always a winner with all ages .love it xx

  • Emma Cook
    May 20, 2015 at 7:14 pm

    I’m going to make this with my daughter. We are both drooling looking at the picture.?

    Reply
    • Jane's Patisserie
      May 20, 2015 at 7:39 pm

      Oh yay that makes me so happy! I hope you both love it 🙂 x

  • pam
    May 20, 2015 at 10:45 am

    Oh yumm I am definitly going to make this. My mum use to make Mars bar cheesecake and we can’t find the recipie so this will be the same sort of thing

    Reply
  • Claire Huston
    May 12, 2015 at 9:25 am

    What everyone else said about it looking delicious AND it’s no bake! Brilliant!

    Reply
    • Jane's Patisserie
      May 12, 2015 at 9:31 am

      Haha thank you so much! This is definitely the most popular recipe on my blog! 🙂

  • Gwen Watson
    May 1, 2015 at 7:44 pm

    This cheesecake variation has just the right amount of caramel! It doesn’t overpower the cheesecake flavor at all. Using the Rolos as a garnish compliments the cheesecake perfectly. Shaved white chocolate would also work well here as a garnish.

    Reply
    • Jane's Patisserie
      May 1, 2015 at 8:40 pm

      Ohh thank you Gwen!! Haha, I love the caramel amount in this because you still get the flavour of the caramel without it being a sloppy mess! And that would be delicious!

  • Manar
    April 28, 2015 at 6:28 am

    Looks delicious ?
    May you do me a favor i put pic of all ingredients to make it easier to me to understand ?.
    Thank you.

    Reply
  • Dimple@shivaaydelights
    April 27, 2015 at 7:07 pm

    Looks great!!!

    Reply
  • Jo Blogs
    April 26, 2015 at 6:35 pm

    Ohhhhhh! More beauty! The photographs and the cheesecake look sublime! Bravo Jane. I’d need to run a marathon if I made this though, as I’d eat it all lol

    Reply
    • Jane's Patisserie
      April 26, 2015 at 6:42 pm

      I’m currently doing 3 different 30-day exercise programs to burn off all the baking haha! And thank you so so much!

  • Sugar Smile
    April 25, 2015 at 9:23 am

    Oh my goodness! This looks insanely delicious! You are very talented 🙂

    Reply
  • Frances
    April 24, 2015 at 9:26 pm

    This sounds and looks quite decadent!

    Reply
  • Jessica W
    April 23, 2015 at 7:20 pm

    I need to make this!

    Reply
    • Jane's Patisserie
      April 23, 2015 at 7:28 pm

      Yay please do!! I really hope you like it!! 🙂 (let me know how it goes if you do make it!) x

  • Being Lauren
    April 23, 2015 at 1:00 pm

    That looks amazing!

    Reply
  • rumblingtumkaty
    April 23, 2015 at 12:06 pm

    Wow, that looks seriously divine!

    Reply
    • Jane's Patisserie
      April 23, 2015 at 2:47 pm

      Thank you so much!! 🙂 so delicious!!

  • Whisked Away
    April 23, 2015 at 11:06 am

    Ohhhh yummmmm!!! This looks absolutely divine!

    Reply
    • Jane's Patisserie
      April 23, 2015 at 11:40 am

      Thank youuuuu!! 🙂

    • Alison
      May 21, 2015 at 3:58 pm

      Do u whip the cream first or just pour in to mixture and whisk until thick

    • Jane's Patisserie
      May 21, 2015 at 4:08 pm

      I whip up the cream cheese, caramel, vanilla and sugar until it’s smooth, then pour the cream straight into it and it’ll whip it up then 🙂 gets a smoother consistency 🙂

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