Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup heavy cream
Topping:
1 cup chopped Rolos
1/2 cup caramel sauce
Extra Rolos for garnish
Directions:
Prepare the Crust:
Combine sugar, melted butter, and graham cracker crumbs in a medium-sized basin and mix thoroughly.
Fill each tiny cheesecake pan to the brim with the ingredients.
Refrigerate to set.
Make the Cheesecake Filling:
Beat cream cheese, sugar, and vanilla extract in a large bowl until smooth.
In a separate bowl, beat heavy cream until firm peaks form.
The whipped cream should be gently folded into the cream cheese mixture.
Assemble the Cheesecakes:
Smoothing the tops, spoon the cheesecake mixture over the prepared crusts.
Sprinkle chopped Rolos over each cheesecake.
Drizzle with caramel sauce.
Place in the fridge to chill for a minimum of four hours or overnight.
Garnish and Serve:
Before serving, garnish each mini cheesecake with additional Rolos and a drizzle of caramel sauce