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.
Servings: 12 People
Ingredients
- 230 g Digestive chocolate biscuits
- 100 g Butter Unsalted, melted
- 550 ml Double cream Whipped
- 100 g Icing 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
Instructions
- 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 7" tin.
- 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.
- Chill for at least 3 hours or, even better, overnight.
- 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.
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Notes
Digestive biscuits:If you are in the US and are unable to source these, you can use Graham Crackers as their equivalent
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
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
Type of tin: The recipe is for a 7” deep 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
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
Calories: 515kcal | Carbohydrates: 37g | Protein: 6g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 105mg | Sodium: 353mg | Potassium: 279mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1170IU | Vitamin C: 0.2mg | Calcium: 138mg | Iron: 1.8mg