no-bake chocolate rolo cheesecake.

Hello again, No-Bake Cheesecake!

After more than two months haven't made any cheesecake recipe (you know I used to make cheesecake a lot!), now I'm back with a super delicious one! Honestly I've been craving this for sooo long... No-Bake Chocolate Rolo Cheesecake!

ROLO! Have you ever heard about it or even tried it before???

Rolo is a brand of truncated-cone-shaped chocolates with a caramel centre. In a short phrase, you can sum it up as a "Chewy Caramels in Milk Chocolate"! Sooo yummy! I started to eat it for the first time and I just couldn't stop at just one bite!

I always love how cheesecake taste. One important thing about making a no-bake cheesecake is that you have to make the crust as well! aaand.. you have to make a delicious one! They will give you that crunchy part - and it's gonna be sooo good when it finally combined with the cheesecake filling itself. The texture of the filling is so light and creamy. An absolute perfect combination. And to make the topping more chocolatey and flavourful, I added a bit of chocolate whipped cream frosting and also... the most important stuff with caramel inside: ROLO!.

This is so incredibly easy to make! But make sure that you make it one day in advance (if you wanna make it for a party or send it as a gift), because you have to chill it for at least 5 hours or better overnight. I always set my cheesecakes overnight till they are able to be sliced perfectly.

Craving for cheesecake already???

Go try this recipe guys.... Here it is to follow!

Making one circle pan (20-23 cm).

For the crust:

Ingredients:

150 grams graham cracker crumbs or digestive biscuits (crushed)

30 grams granulated white sugar

35 grams unsalted butter, melted

For the cheesecake filling:

Ingredients:

227 grams cream cheese, at room temperature

50 grams granulated white sugar

1 teaspoon pure vanilla extract

240 ml heavy whipping cream

Directions:

1). In a large bowl, mix together the crushed biscuits and melted butter.

2). Press onto the buttom of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. 

3). Covered with plastic wrap and place in the refrigerator to chill (for at least 15 minutes) while you make the filling.

4). In a bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. 

5). Add the sugar and beat until light and fluffy. Scrap down the sides of the bowl and beat in the vanilla extract. Mix all together.

6). In a clean bowl, beat the whipping cream until soft peaks form. 

7). Gradually fold the whipping cream into the cream cheese mixture. 

8). Pour the filling over the chilled crust and smooth the top.

9). Cover and place in the refrigerator for at least 5 hours or better overnight.

For the chocolate whipped cream frosting and assembling:

Ingredients:

460 grams confectioners' or icing sugar, sifted
226 grams unsalted butter, room temperature
1 tablespoon milk or water
3 tablespoons chocolate sauce (store-bought) or melted chocolate
Rolo, for decoration

Directions:

1). In a large bowl, with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract.
2). With the mixer on low speed, gradually beat in the sugar. Scrape down sides of the bowl as needed. Add milk and chocolate sauce/melted chocolate, beat to combine. Then, on high speed, beat frosting until it's light and fluffy (about 5 minutes).
3). Spoon the frosting into a piping bag and decorate the top of the cake (after it's completely set and removed from the fridge), pipe around the edge. Sprinkle on some Rolo's pieces or decorate in any other way you fancy.
4). Done and serve!.

Cut a slice and enjoy!

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Have a beautiful day ahead!

P.S.: I have made many No-Bake Cheesecake recipes to date! If you wanna have a go, then find them here: Cheesecakes' Recipes! Hope you guys enjoy them all!

Lots of love,

@lputriasih