Mini Rolo Cheesecakes
Mini Rolo Cheesecakes
Ingredients
Crust
- 1 cup Oreo crumbs
- 2 T. butter, melted
Cheesecake
- 12 ounces cream cheese, room temperature
- ½ cup light brown sugar
- 3 T. flour
- ½ cup sour cream
- 1½ tsp vanilla extract
- 2 eggs
- ¾ cup chopped Rolos
Topping
- ½ cup heavy cream, cold
- 3 T. powdered sugar
- 1 T. cocoa powder
- ½ tsp vanilla extract
Garnish
- Rolos, cut in half
Instructions
Crust
- Preheat oven to 325°F.
- Line a cupcake pan with liners.
- Mix Oreos and butter and press into the bottom of the liners. (Approx 1 T. per cup)
- Bake crusts 5 mins and cool.
- Lower oven to 300 when the crusts are done.
- Beat cream cheese, brown sugar and flour on low until combined.
- Add sour cream and vanilla.
- Add one egg at a time.
- Fold in Rolos.
- Divide into the liners filling most of the way.
- Bake 14 mins. Shut oven off, crack door open and let them cool in the oven 10 mins.
- Then cool to room temp and place in fridge.
Cream
- Beat cream, cocoa and sugar until stiff on high.
- Pipe onto chilled cheesecakes,
- Top with a Rolo halve.
Adapted from Life, Love and Sugar
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