Ingredients:

  • 1.5 cups graham cracker crumbs
  • 3 tbsp unsweetened Dutch-process cocoa powder
  • 0.25 cup granulated sugar (for crust)
  • 5 tbsp unsalted butter, melted
  • 12 oz full-fat cream cheese, room temperature
  • 0.5 cup granulated sugar (for filling)
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp sour cream
  • 14 whole Rolo candies
  • 0.25 cup semi-sweet chocolate chips, melted
  • 2 tbsp salted caramel sauce
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat oven to 180°C (350°F) and line a muffin tin with paper liners. Combine graham cracker crumbs, cocoa powder, 1/4 cup sugar, and melted butter. Press 1 tablespoon of mixture into each liner and bake for 5 minutes.
  2. In a mixing bowl, beat cream cheese and 1/2 cup sugar until silky and smooth (approx. 3 minutes). Incorporate the egg, vanilla, and sour cream on low speed until just combined to avoid excess air.
  3. Place one Rolo candy in the center of each pre baked crust. Spoon the batter over the candy until the liner is 3/4 full.
  4. Bake for 18 minutes until edges are set and matte, but centers still have a slight jiggle. Let cool completely in the pan.
  5. Once chilled for at least 2 hours, drizzle with melted chocolate chips and salted caramel sauce. Finish with a pinch of flaky sea salt.