Rolo Topped Mini Cheesecakes Recipe

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Rolo Topped Mini Cheesecakes
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Ingredients
13
Count
Nutrition
809
Calories
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Ingredients:

  • crust
  • 4 tbsp white sugar
  • filling
  • 1 cup sugar
  • 2 eggs
  • for topping
  • note: may substitute snack size peanut butter cups or small pieces of candy bars such as snickers, milky way, etc.

Directions:

  1. Place paper cupcake liners in12 standard size muffin cups (I usually get about 16 from this recipe, so you may want to have a few extra lined muffin cups your first time – it all depends on how much cream cheese filling you put in each cup). Lightly spray each liner with a little baking spray.
  2. To make the crust, combine crumbs, sugar and melted butter in a small bowl and stir until crumbs are moistened. Divide crust evenly between the 12 (or more) muffin cups, and press crumbs into the bottom of the muffin liner.
  3. For the filling, use a hand mixer to beat the cream cheese until fluffy. Add sugar, flour and extract, beating well. Add eggs, one at a time, beating well after each addition.
  4. Spoon the cream cheese mixture into liners, being sure to leave enough space at the top of the cup to allow a candy piece to be pushed into the batter without causing the mixture to overflow out of the muffin liner.
  5. Top each cup with a Rolo candy and push it into the batter until only the top of the candy piece is visible.
  6. Bake at 350 degrees until set, about 15 to 20 minutes. Allow to cool completely and store in refrigerator.
  7. NOTE: I have also made these in mini-cupcake tins for smaller, bite-size desserts. I just lightly spray the mini cups and press some of the crust mixture into the bottom and a little up the sides. I have a pastry pestle that I use that makes this very easy – you can find one online or at most kitchen shops. Fill each mini-cup, being sure to leave enough room to add the candy piece without causing the batter to overflow out of the cup. Reduce bake time by at least 5 minutes, if not more – baking only until cheesecake is set. I get about 30 minis from this recipe. Since there is no liner, it is a little trickier to remove the cheesecakes from the mini cups. Let them completely cool in the tin, then run a sharp knife around the edges and gently coax it out of the tin.
  8. I’ve used Rolos, Snickers, Milky Ways, M&Ms and sugared pecans, just to name a few – I usually make an “assortment” of flavors when I do the minis. Be sure to cut the candy into a small enough piece that it doesn’t rest up against the sides of the muffin cup and cause a sticky mess when trying to remove it from the muffing pan. Also, you want to make sure the “coated” part of the candy piece is facing up on the cheesecake, not the cut edge – just for presentation purposes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 809.12 Kcal (3388 kJ)
Calories from fat 325.06 Kcal
% Daily Value*
Total Fat 36.12g 56%
Cholesterol 84.03mg 28%
Sodium 661.56mg 28%
Potassium 66.98mg 1%
Total Carbs 113.26g 38%
Sugars 62.11g 248%
Dietary Fiber 3.33g 13%
Protein 10.95g 22%
Iron 2.3mg 13%
Calcium 49.3mg 5%
Amount Per 100 g
Calories 396.77 Kcal (1661 kJ)
Calories from fat 159.4 Kcal
% Daily Value*
Total Fat 17.71g 56%
Cholesterol 41.21mg 28%
Sodium 324.41mg 28%
Potassium 32.84mg 1%
Total Carbs 55.54g 38%
Sugars 30.46g 248%
Dietary Fiber 1.63g 13%
Protein 5.37g 22%
Iron 1.1mg 13%
Calcium 24.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.5
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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