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Decadent Rolo cheesecake bars with a buttery graham cracker crust, creamy cheesecake center, rich chocolate topping, and Rolo candies with gooey caramel centers on top.

Rolo Cheesecake Bars

Buttery graham cracker crust, silky cheesecake filling, and a hidden melted Rolo in every bar. Easy layered cheesecake bars that taste bakery-made.
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Prep Time 20 minutes
Cook Time 40 minutes
3 hours (or overnight) 3 hours
Total Time 4 hours
Servings: 18 bars
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Crust
  • 3 cups graham cracker crumbs
  • 1 cup sugar
  • 2 sticks 1 cup butter, melted
  • Filling
  • 2 8-oz packages cream cheese, softened
  • 2 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 bag Rolos about 20–24 candies
  • Topping
  • ½ cup melted chocolate
  • Extra Rolos for garnish

Equipment

  • 9x13-inch pan, parchment paper, mixer

Method
 

  1. Preheat oven to 350°F. Line a 9x13 pan with parchment paper.
  2. Mix graham crumbs, 1 cup sugar, and melted butter. Press firmly into the pan.
  3. Beat cream cheese until smooth. Add remaining 1 cup sugar, eggs, and vanilla; mix until creamy.
  4. Pour half the filling over the crust. Press Rolos evenly into the filling.
  5. Pour remaining filling over the top and smooth.
  6. Bake 35–40 minutes until edges are set and center still has a slight jiggle.
  7. Cool completely, then refrigerate at least 3 hours.
  8. Drizzle with melted chocolate and top each square with a Rolo half before slicing.

Notes

Do not overbake—the slight jiggle is correct. Chill thoroughly for clean slices. Add chocolate drizzle and garnish after chilling.