I am catching up on last year’s Top Chef: Just Desserts on Bravo. They are showing the whole season through a couple of marathon sessions.   I really like shows like this.  I really enjoyed The Next Food Network Star as well. And Cupcake Wars is a staple in our house.

However, half the time, I have no idea what these people are talking about.

This was an actual dessert that one of them served.  Yes, I’m quoting verbatim:

“Mine’s a little shiny demisphere with a minjari caramel mousse inside, in the center is a spiced caramel cream and then below it is a passion fruit gellee. There is a minjari sorbet and a fresh pineapple sauce.”

This one’s awesome too:

“I made Boca Negra which is black mouth torte (!),  its layered with a prailine milk chocolate and a 66% mousse, chocolate plaques (?), jasmine and passion fruit curd with candied violets and whipped cream glacee.”

Never heard of minjari before and seriously? How pompous do they sound??

This dessert is nothing like that. And actually, if I ever start to sound like they do, slap me.

Rolos. Yep, store bought candies. And cream cheese. And Cool Whip. In a jar!

And these cheesecakes will knock the socks off a minjari caramel mousse anyday.

Rolo and Caramel Cheesecakes

Source: Averie Cooks

Makes 4 single serving cheesecakes

Crust

  • 2-3 Tablespoons butter, melted
  • 3/4 cup graham cracker crumbs (crushed in food processor)
  • 3/4 to 1 cup caramel sauce or caramel ice cream topping, divided
  • 20 mini Rolo Candies (the minis come unwrapped, you can use regular size, or another candy would be good too, Reece’s for example!)

In a small mixing bowl, combine the melted butter and graham cracker crumbs and stir to combine. Divide the mixture into four small bowl, jars, parfait glasses, ramekins, whatever you have.  I used jars this time for ease of storage and transport, but if you’re serving them right away, put them in cute dessert glasses.

Reserve about 2 tablespoons of the mixture for the final topping.

Press the mixture firmly into the base of each container with your fingers or a spoon.

Pour about 2-4 tablespoons of caramel sauce over the graham cracker crust.

Top with 5 rolo candies per container.

Filling

  • 4 ounces cream cheese, softened (whipped or regular is fine)
  • 2 cups Cool Whip, thawed
  • 1/2 cup confectioner’s (powdered) sugar
  • 1/2 teaspoon vanilla extract

In a medium mixing bowl, combine all filling ingredients and whisk until smooth.  I did this by hand, but feel free to use your hand mixer.

Spoon the mixture over the top of the crust in the 4 dishes.  You’ll use about 1/2 cup per dish.

Put in the fridge until well chilled.

Topping

  • 2 Tablespoons reserved graham cracker crumb mixture
  • 8-10 mini Rolo candies, diced

Before serving, top each of the chilled serving dishes with a sprinkling of the graham cracker crumbs and diced Rolo candies.

Feel free to use more Cool Whip and caramel sauce, if you want.

Any leftovers can be stored in the fridge for 3 days.

These freeze nicely.  Another reason why the jars come in handy.  Just stick them in the freezer for future snacking!!

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