Chocolate Rolo Cheesecake
Indulge in the luscious decadence of this delightful no-bake Rolo cheesecake. A buttery biscuit base provides the perfect foundation for layers of creamy mascarpone and chocolate Philadelphia mixture, topped with gooey melted Rolos. Chill in the fridge for the ultimate velvety texture. One bite of this luxurious treat is sure to transport you to dessert heaven.
— Constant Cookbook
Ingredients
- 1 packet of digested biscuits
- 3 packets of rolo family packs
- 1 tub of mascapone
- 2 tubs of chocalet Philadelphia
- 1/2 a block of butter
Instructions
- Break the packet of biscuits into a bowl then crush into crums with a rolling pin. Then put the crushed biscuits into a greased tin a put into a freezer for an hour.
- Now mix the philadelphia with the mascapone into another bowl use a electric wisk to make it nice and creamy.
- Now melt two packets of rolos. Then take the biscuits out of the freezer and put the melted rolos on top.
- Now put the Philadelphia over the rolos and sprinkle the other packet of rolos over the top. (for best results chop the rolos into 1/4)
- Finaly put the cheesecake into the fridge and leave overnight for best results. Or leave for a few hours.
Yield
Serves 6
Comments
No comments found.