No-Bake Hot Fudge Rolo Cheesecake
No-bake desserts can really be life savers! Short on time? Hot weather and don’t want to turn on the oven? Then no-bake is your friend. It also helps when the recipe involves hot fudge, rolos and cheesecake! This No-Bake Hot Fudge Rolo Cheesecake is a show stopper for any occasion or party and will leave your guests begging for the recipe. This stores well in the fridge for 3 days so feel free to make it well ahead of time! If you love no-bake recipes, check out my no-bake ice cream sandwich cake
or no-bake peanut butter caramel bars
No-Bake Hot Fudge Rolo Cheesecake
Ingredients
- 1 ½ cups Graham Cracker Crumbs
- ¼ cup sugar
- 7 Tablespoons melted butter
- 1 cup hot fudge sauce divided
- 16 ounces softened cream cheese
- 1 ½ cups peanut butter
- 1 14 oz can sweetened condensed milk
- 2 cups heavy cream
- ¼ cup confectioner's sugar
- 2 8 ounce bags unwrapped Rolos, (One bag for the batter. One bag for the topping. Both bags need the Rolos cut in half.)
- ¼ cup caramel sauce
Instructions
- For the crust, mix the graham cracker crumbs, sugar and butter together.
- Press crumbs firmly into the bottom of a 9″ Springform pan. Chill 1 hour.
- Pour 3/4 cup of the hot fudge sauce onto the crust.
- Beat cream cheese and peanut butter together until creamy. Pour in the sweetened condensed milk.
- In a different bowl, beat heavy cream and powdered sugar on high until stiff peaks form. Set aside one cup of this whipped cream for the topping.
- Fold the rest of the whipped cream into the peanut butter mixture. Fold until smooth. Fold in one bag of the unwrapped Rolos.
- Pour this onto the graham crust.
- Spread on the whipped cream you saved.
- Sprinkle the other bag of Rolos on top and drizzle with the rest of the hot fudge sauce and the caramel.
- Chill for at least 4 hours.
- Remove sides of springform pan when ready to serve. Dig in!!!! Can store covered in fridge 3 days.
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