a slice of No Bake Rolo Cheesecake with caramel on it and a roll beside it

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No Bake Rolo Cheesecake is truly amazing!!  A luscious fluffy and rich cheesecake filled with chocolate and caramel, it doesn’t get better than this!!

Because it is a no bake cheesecake, the texture of this dessert is soft yet very decadent.  If you are using store bought caramel, a thicker caramel is better (more like a caramel spread instead of sauce) so it doesn’t run out as you cut the cheesecake.  If you only have a thinner sauce, I would recommend serving it on top of the cheesecake instead of in the middle.

I made this for my family and we didn’t eat it all in one day…  so I put it in the freezer.  It was delicious and still fairly soft served right out of the freezer as well!

Items You’ll Need For This Recipe

* Rolos * Springform Pan * Cream Cheese *

a slice of No Bake Rolo Cheesecake with caramel on it and a roll beside it
5 from 4 votes↑ Click stars to rate now!
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No Bake Rolo Cheesecake

No Bake Rolo Cheesecake is truly amazing!! A luscious fluffy and rich cheesecake filled with chocolate and caramel, it doesn’t get better than this!!
Prep Time 30 minutes
Cook Time 15 minutes
chill 4 hours
Total Time 45 minutes
Servings 12 servings
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  • 1 ½ cups chocolate crumbs
  • ¼ cup white sugar
  • cup melted butter


  • 12 ounces cream cheese
  • 1 ½ cups heavy cream
  • ½ tablespoon lemon juice
  • ¼ cup sugar
  • ½ cup fudge sauce I used homemade
  • 1 tablespoon unsweetened cocoa powder

Caramel Sauce (or a thicker store-bought sauce will work)

  • 1 cup butter do not substitute
  • 2 cups brown sugar
  • 1 cup Karo corn syrup
  • 1 can sweetened condensed milk
  • 3 tablespoons whipping cream
  • 1 teaspoon vanilla
  • ¼ teaspoon salt



Caramel Filling

  • Bring butter, brown sugar, corn syrup & sweetened condensed milk and whipping cream to a boil over medium heat.
  • Let boil on low until a candy thermometer reaches 238 degrees. Remove from heat and add vanilla and salt and let cool completely.


  • Combine crust ingredients and press into a greased 9″ springform pan. Refrigerate.

Cheesecake Layers

  • Cream together cream cheese and lemon juice until soft.
  • Add whipping cream and beat on medium for 2 minutes. Add in sugar beat until stiff and fluffy. Remove half of the cheesecake mixture and set aside. Pour ½ cup fudge sauce and 1 tablespoon cocoa powder into the remaining cheesecake mixture and mix until well combined.


  • Spread white cheesecake mixture on chilled crust. Refrigerate 15 minutes. Top with a layer of caramel filling (approx. 1 ¼ cup). Refrigerate 15 minutes. Finally, spread chocolate cheesecake mixture on top. Top with homemade fudge sauce and let cool 4 hours or overnight.
  • To serve, remove from springform pan and top with extra caramel sauce and cut Rolos if desired (if cut, they will stick to the springform pan, it’s best to add them once removed from the pan).
5 from 4 votes

Nutrition Information

Calories: 753 | Carbohydrates: 87g | Protein: 4g | Fat: 46g | Saturated Fat: 27g | Cholesterol: 132mg | Sodium: 501mg | Potassium: 186mg | Fiber: 1g | Sugar: 75g | Vitamin A: 1503IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

More Recipes You’ll Love

* Homemade Caramel Cups  Caramel Chocolate Trifle * Simple Decadent Caramel Sauce *

More Amazing Dessert Recipes

Caramel Adapted from Cake Central

No Bake Rolo Cheesecake with rolos and a title


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. MMMmmm.. I’m drooling over how yum this cheesecake is. I love the texture and the taste of this cheesecake. Its so delicious !!5 stars

  2. How scrumptious this dessert looks and no baking is a plus. Rolos are my favorite candy love the caramel with chocolate great combo.5 stars

  3. Am I correct in reading the directions, that the heavy cream is added to the cream cheese as is, and then the cream cheese and heavy cream together whip together like whipped cream? The heavy cream is not whipped before adding it to the cream cheese?

  4. this looks wonderful. I was wondering about the 1 1/2 cups heavy cream, does this not make the cream cheese come out too soft?

    1. You definitely can freeze this recipe. I’ve eaten it directly out of the freezer but you can let it defrost in the refrigerator for about an hour before serving if you prefer.

  5. Loved your white chocolate cheesecake. This one, however, was disappointing. Way too rich. Making your peanut butter one next time. Hope it’s as good as the whit chocolate!

    1. I’m so glad you loved the white chocolate cheesecake parfaits. I’d love to hear how the Peanut butter cheesecake works out for you!

  6. Oh my goodness Holly,
    This Pie is fantastic, I am pinning! Hope you are having a great weekend and thanks so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  7. Oh my… wow. And just when I thought I needed to diet! Shame on you for posting such a delicious and decadent looking dessert that sounds so easy to make! :) Actually, thanks! This is my son’s favorite candy bar and his B-Day is coming up! Guess what he’s getting instead of cake! ;)

  8. Ah-maze-ing! I am salivating. Keyboard protector now needed. Seriously. This looks great. Thanks for sharing.