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

5 from 2 votes
No-Bake Caramel Rolo Cheesecake!
Prep Time
20 mins
Cook Time
20 mins
Setting Time
6 hrs
Total Time
6 hrs 40 mins

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

Course: Dessert
Cuisine: Cheesecake
Keyword: Caramel, Rolo
Servings: 15 People
Calories: 448 kcal
Author: Jane's Patisserie
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)
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 50 g Caramel (carnations)
  • Rolos
  • Sprinkles
Biscuit Base
  1. 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. 

  2. 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
  1. 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).

  2. 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)

  3. 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.

  1. To decorate the cheesecake, whip together the cream and icing sugar!

  2. Drizzle the cheesecake with some caramel and pipe the whipped cream around the edge – sprinkle on some Rolo’s and sprinkles.

Recipe 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%
* Percent Daily Values are based on a 2000 calorie diet.


Find my other Cheesecake Recipes on my Recipes Page!

You can find me on:

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.


  1. 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

  2. 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?

  3. 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!!!

    1. 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!

  4. I’m having a hard time finding Carnations Caramel, could I use a different brand such as EAGLE BRAND

  5. 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!

    1. 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!

    1. 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.

    2. 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😍😍

  6. 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

  7. 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 ☺️

    1. 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

    2. 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

    3. 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

    4. 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.

  8. 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

    1. 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.

  9. 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

  10. 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 🙂

  11. 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

  12. 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?

    1. 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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    1. 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.

  14. 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.

  15. 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 .

    1. 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.

  16. 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!

    1. 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? 🙂

    2. 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!

    3. 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!

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

  18. 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?

    1. 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 🙂

  19. 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!

    1. 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

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

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

  22. 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!

  23. 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!!

    1. 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!!

  24. 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!

    1. 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!

  25. 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!

  26. 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!!!

  27. 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

  28. I made this for my nieces 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!

    1. 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! 🙂

    2. 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.

  29. 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. 🙂

  30. 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

    1. 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!

  31. 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!)

    1. 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!!

  32. 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?

    1. 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!

    2. 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! 😉

    3. 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! 🙂

  33. 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!

  34. 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!

    1. 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

  35. 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 ?

    1. 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 ?

  36. 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!??

  37. 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

  38. 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!

  39. 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.

    1. 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 🙂

    2. 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

  40. 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.

  41. 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!

    1. 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

    1. 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.

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

    3. 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 🙂

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

  42. 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

  43. 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.

    1. 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!

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

  45. 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

    1. 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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