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I just had to have a Rocky Road edition to my cheesecake recipes! It has a delicious crunchy biscuit, soft marshmallow and chocolatey flavour, while also adding a creamy element. This Rocky Road Cheesecake recipe is so easy and a perfect no-bake dessert.
This is a fun combination of a classic Rocky Road and a basic No-Bake Cheesecake.
As always, there are a few simple tips and tricks to getting the perfect cheesecake, but it’s honestly so easy to do.
You can even make this a super impressive dessert by piling the cheesecake high with lots of goodies!
Why you’ll love this Rocky Road Cheesecake recipe
⭐️ Foolproof, easy recipe – even for beginners!
⭐️ Really impressive dessert
⭐️ Make ahead of time for convenience
Rocky Road Cheesecake Ingredients
- Chocolate Digestive biscuits – I use chocolate digestives to give an extra chocolatey kick. If you use plain instead, you may need to add a little extra butter as the mixture will be more dry. If you’re not in the UK and can’t get digestives, you could use graham crackers instead.
- Butter – I use unsalted butter for this and just melt it quickly in a mug in the microwave.
- Double cream – See tips below on the required whipping consistency. Outside the UK? Use heavy whipping cream (if you’re in USA or Canada, with minimum 35% fat) or thickened cream (if you’re in Australia.) Do not use single cream or half-and-half.
- Icing sugar – Also known as powdered sugar. Make sure you sift this. It will give a much smoother texture to the cheesecake.
- Cream cheese – I like to use Philadelphia brand cream cheese for this recipe. I drain off any liquid before using. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Be sure to always use full fat cream cheese.
- Chocolate – I buy Callebaut in bulk as then it’s the same price as supermarket chocolate. It’s amazing to melt and makes such a difference to the recipe. I use milk chocolate to give a subtle creamy taste but feel free to substitute dark chocolate if you’d prefer.
- Marshmallows – I use mini ones for the filling and large ones to decorate, but it’s your choice.
- For the topping: Melted dark chocolate, large marshmallows and chocolate bars (your choice).
How to make Rocky Road Cheesecake
1. Crush up the biscuits, mix with the butter, then press the base into a tin and chill, as per the full recipe below.
2. Beat your cheesecake filling together and spread onto the chilled base. Chill to set, then add the topping before serving.
Hint: Whip the cream straight from the fridge and whip enough so it holds its shape (to the texture of ice cream).
Substitutions
- This cheesecake recipe is super easy to make gluten free. Just replace the regular chocolate digestive biscuits with a gluten free biscuit. Make sure your chocolate and marshmallows are also gluten free.
Storing
Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.
You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 3 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.
Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.
Top Tips
➡️ Be careful to let the chocolate cool for just a couple of minutes before you stir it into the cream and cream cheese mixture. If it’s too hot it will make the mixture sloppy, but if it goes too cold the chocolate will clump when it touches the cold mixture.
➡️ When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold its shape. Too runny and the cheesecake will be sloppy, too stiff and it will be too dense.
➡️ The consistency should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.
➡️ An angled palette knife is a really inexpensive piece of kit but it makes SUCH a difference when smoothing things like this out! You can buy them on Amazon here: Angled Palette Knife.
More Classic Cheesecake recipes…
Cheesecakes
Vanilla Cheesecake
Cheesecakes
Biscoff Cheesecake
Easter Ideas
Mini Egg Cheesecake
Cheesecakes
White Chocolate Cheesecake
FAQs
If it’s too runny it’s probably because your cream wasn’t whipped quite enough – it needs to hold its shape (like ice cream) before adding it in top of your base.
No problem – pop it into the freezer for a few hours before serving. This also might happen if you haven’t left it to go cold enough in the fridge in between steps, or if you’ve not used full fat cream cheese, or if you haven’t whipped the cream straight from the fridge.
The recipe is for a 7″ DEEP springform pan (US)/loose-bottomed tin (not a standard sandwich cake tin, it will overflow!) You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.
Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake. For clean slices, dip your knife in hot water and wipe dry between each cut.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Rocky Road Cheesecake {No Bake}
Ingredients
- 230 g (8 oz) Digestive chocolate biscuits (or graham crackers)
- 100 g (3.5 oz) Butter, Unsalted, melted
- 550 ml (2.25 cups) Double cream (heavy whipping cream (US/CAN) – min 35% fat – or (AUS) thickened cream), See notes
- 100 g (3.5 oz) Icing sugar (powdered sugar), Sifted
- 500 g (1.1 lb) Cream cheese, Full fat
- 300 g (11 oz) Milk chocolate, Melted and cooled
- 75 g (3 oz) Mini marshmallows
For the topping:
- 100 g (3.5 oz) Dark chocolate
- Marshmallows and chocolate bars of your choice
Instructions
- Make the base: Crush the biscuits until they look like lumpy sand. (I do mind in a food processor but you can do this by hand!)
- Mix with the melted butter and press into your 18cm (7") springform pan (US)/loose-bottomed tin.
- Whip the cream: Take the cream straight from the fridge (this helps to keep it stable) and whip enough so it holds its shape (to the texture of ice cream). Take care with it – too runny and it will be sloppy, too stiff and it will be too dense.
- Make the cream filling: Mix the whipped double cream, sifted icing sugar and cream cheese until fully combined. Stir in the melted cooled and chocolate and mini marshmallows.
- Spoon on top of the biscuit base. Smooth the top with the back of a spoon or a palette knife if you have one.
- To set: Chill for at least 3 hours or, even better, overnight.
- To serve: Use my knife tip (below) to remove the cheesecake from the tin. Pile the additional marshmallows and chocolates on top.
- Melt your dark chocolate and when slightly cooled drizzled on top. For clean slices, dip your knife in hot water and wipe dry between each cut.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on March 16, 2018 and updated later to make improvements.
Excellent results ⭐️ ⭐️ ⭐️⭐️⭐️
Just made this with my youngest daughter as she found this recipe and wanted to do it. Our finished result wasn’t that good as my scales don’t do grams so it was a little confusing and I think we made just too much but, it looks good and we’ll be eating it tomorrow. Thank you 🙂
Could you make this the day before needed
Yes definitely!
Wow! My 10YO daughter and I made this yesterday and it is delicious! Even better today after chilling overnight. Wow! Can’t wait to try another recipe. Thank you. x
Found this recipe really easy to follow, and absolutely delicious!
Was amazed it was so quick and easy to make. We only had 3 hours (the minimum recommended) to chill it, and it was set fine. Decorated it after 2 and returned to the fridge.
We made a slight change by using 50% dark and 50% milk chocolate on the top, as I’m not a lover of dark chocolate.
As it doesn’t use a huge amount of ingredients it saves having lots of half used packets afterwards!
That was fun. First ever cheesecake. Just need to add the topping in the morning.
Great instructions!
Made this dessert this morning. The recipe was easy to follow and the result was delicious. Thank you!
So pleased you enjoyed it Krysia. Thanks for taking the time to comment too 🙂
Could you drizzle dairy milk on the top or does dark chocolate work best? Thank you
Whichever you prefer is fine, I just liked the colour of the dark chocolate!
Any chocolate will do. I’m a full time baker so if you want my advice I would probably say……dark because it will probably bring more flavour but if you’re baking this for children (who don’t usually like dark chocolate then you’re usually better off using milk chocolate
• 550 ml Double cream plus 50ml to decorate (lightly whipped until it forms soft peaks)
what is this in US terms
Hi Catherine, I searched on Google and double cream is 48% fat cream, known in the US as heavy cream.
Hey Sarah, this Cheesecake Recipe looks super delicious! My son loves cake very much. He will definitely love this cake! Your instruction is very clear to follow. So I am going to try this cake at home!