Rocky Road Cheesecake {No Bake}

A Rocky Road Cheesecake on a white plate, piled high with marshmallow and chocolate bar topping and melted chocolate.

4.56 from 59 votes

Rocky Road Cheesecake {No Bake}

This Rocky Road Cheesecake has a delicious crunchy biscuit, soft marshmallow and chocolatey flavour, while also being creamy and decadent too. It's so easy and a perfect no-bake, impressive dessert.

Prep Time15

Total Time15

Course: Dessert

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

Ingredients

230 g Digestive chocolate biscuits (or graham crackers)
100 g Butter Unsalted, melted
550 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream) See notes
100 g Icing sugar (powdered sugar) Sifted
500 g Cream cheese Full fat
300 g Milk chocolate Melted and cooled
75 g Mini marshmallows

For the topping:

100 g Dark chocolate
Marshmallows and chocolate bars of your choice

Metric - Imperial

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.

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Notes

Digestive biscuits: If you're in USA or Canada, use graham crackers instead. You may need slightly less butter as they're richer than digestives.

Butter: I use unsalted butter for this and just melt it quickly in a mug in the microwave.

Cream cheese: I like to use Philadelphia brand cream cheese for this recipe. You can use other brands, but I find they are SLIGHTLY more difficult to combine. Use full fat cream cheese and drain off any liquid before using. Light, reduced-fat, or lactose-free versions contain more water and will prevent the cheesecake from setting.

Whipping the cream: Whip the cream straight from the fridge and whip enough so it holds its shape (texture of ice cream) If you are in the US you can use heavy cream as the equivalent to double cream.

Removing from tin: Use a tin with either a springform (unclippable sides) or removable base. 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 it. Remove the knife and wipe as you work your way around the cake. For clean slices, dip your knife in hot water and wipe dry between each cut.

Type of tin: The recipe is for a 18cm (7") 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.

Storing: 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.

Nutrition