No-Bake Rolo and Caramel Cheesecake Parfaits
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There are some occasions when I really take my time making a dessert and put in copious amounts of energy and work to make sure it turns out just right.
I take out my mixer, turn on the oven, dirty every dish in the kitchen, and really make a federal case out of dessert-making.
This dessert is not that occasion.
These little no-bake parfaits can be made quickly, which is the name of the tune come summer.
I’d rather be outside enjoying the weather, playing with my Skylar at the park, wasting time on Pinterest, catching up on the mountain of laundry I need to tackle, or doing just about anything other than preparing something labor-intensive and standing in a hot kitchen when it’s sunny and warm.
The cheesecake layer in these is of the no-bake, no-egg, no-fuss variety.
Just the way I like it.
It’s made with COOL WHIP Whipped Topping and softened cream cheese and you don’t even have to turn on a mixer.
Just whip it by hand in about 4.67 seconds.
But before you do that, there’s an easy graham cracker crumb and melted butter crust, which is packed into the bottom of the parfait glasses.
I found them at the thrift store for 50 cents each. Even if I never use them again, they made cheesecake parfait eating more fun. Skylar’s eyes lit up when she saw these on the table. Use whatever little mugs or bowls you have laying around or use the recipe as an excuse to go dishes shopping, which sounds great to me.
The crust is topped with a flood of caramel sauce and Rolo candies, two favorites of mine.
If you don’t like Rolo candies or caramel sauce,
what’s wrong with you you can use another candy or another sauce such as butterscotch or chocolate sauce.
The crust mixture does double duty as a topping.
It adds a nice texture to the top of the parfaits and is heavenly when stirred up with the COOL WHIP and cream cheese mixture.
I purposely kept this recipe smaller scale. If you need more than four parfaits at once, go ahead and double it. And invite some friends over because these babies are rich.
If you don’t need all four at once, cover with plastic wrap, hide them deep in the refrigerator so your spouse can’t find them or so you don’t wander down to the refrigerator at 12:19 a.m. for a sip of water and reach for one of these rather than that water.
It happened. And I loved it.
No-Bake Rolo and Caramel Cheesecake Parfaits
Makes 4 single-serving cheesecakes
2 tablespoons butter, melted
3/4 cup graham cracker crumbs
3/4 to 1 cup caramel sauce or caramel ice cream topping, divided
20 mini Rolo candies, divided
4 ounces whipped cream cheese, softened
2 cups COOL WHIP Whipped Topping, thawed
1/2 cup Confectioner’s sugar (powdered sugar)
1/2 teaspoon vanilla extract
2 tablespoons reserved graham cracker crumb mixture, divided
2 to 4 tablespoons Rolo candies, diced and divided
caramel sauce, for drizzling
Crust: In a small mixing bowl, combine the melted butter, graham cracker crumbs, and stir to combine. Divide mixture into four small bowls, mugs, parfait glasses, wine glasses, or similar. Reserve about 2 tablespoons mixture to use for the final topping. Press mixture firmly into the base of each bowl with the back of a spoon or fingertips. Pour caramel sauce over the crust in each of the bowls (2 to 4 tablespoons per bowl). Top with 4 to 5 Rolo candies per bowl (if you can’t find mini Rolo, use full size. The minis come unwrapped to save time. Or use another candy such as Butterfinger, Snickers, Reese’s Peanut Butter Cups, etc.).
Filling: In a medium mixing bowl, combine all filling ingredients and whisk until smooth and well combined. Pour mixture over the top of the candy layer, distributed equally among the bowl (about 1/2 cup per bowl). Place bowls in refrigerator until well-chilled, or flash-chill in the freezer for 10 to 15 minutes.
Topping: Before serving, top each of the chilled bowls with a sprinkling of reserved graham cracker crumbs (about half of one tablespoon per bowl) and a sprinkling of diced candies. Optionally, drizzle with caramel sauce and/or additional COOL WHIP over the top of each. Serve immediately. If you do not need all four cheesecakes at once, the extras can be covered with plastic wrap and stored in the refrigerator for up to 3 days.
Pink Lemonade Freezer Bars – also no-bake and made with COOL WHIP
Double Chocolate Chip Cookie Cups with Ice Cream – summertime means lots of cold desserts
Raw Vegan Cheesecake – (No-bake, vegan, gluten-free, soy-free) Excuse the vintage photography (the recipe still works though). Easy, fast, and very authentic-tasting.
Coconut Spice Cheesecake Bars – Cheesecake fans or carrot cake fans, here you go
White and Dark Chocolate Cream Cheese Chocolate Cake Bars – I made these for the bake sale and every time I make them and share them, people go nuts for these
Caramel and Chocolate Gooey Bars (GF with Vegan adaptation) – If you are a fan of caramel, this one is for you. Worth turning on the oven for.
What is one of your favorite easy and fast desserts to make during the summer? Do you have a favorite dessert you bring to summertime get-togethers and parties?
COOL WHIP is offering a Fan Dessert of the Month Contest on Facebook. The winner each month will win $500! All you have to do is make a COOL WHIP dessert, take a photo, and upload it on Facebook.
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