Rocky Road Cheesecake has it all! A crunchy biscuit base, velvety smooth chocolate cheesecake filled with soft mini marshmallows, all topped with more chocolate and more marshmallows! A super fun family pudding with lots of yummy textures.
Cheesecake and Rocky Road are two of my favourite things.
Partly, because they taste amazing, but also because they are both no-bake, and I’m a big fan of no-bake easy treats!
This Rocky Road Cheesecake Recipe is easy, tasty, and filled with lovely textures.
Marshmallow Cheesecake filled with mini marshmallow bites is so nice and squishy. It’s awesome!
I’m also a big fan of making rocky road cookies. Rocky road is just always fab!
How Do You Stiffen a No-Bake Cheesecake?
To stiffen a no-bake cheesecake, generally, it’s a case of doing less, not more. Cheesecake mixes are often too sloppy because they have been overmixed, or mixed too vigorously.
Try to only mix your cream cheese and sugar until there are no lumps. Then make sure the cream is whipped into thick, stiff peaks before very carefully folding it through the cream cheese.
You should also leave your melted chocolate to cool. It can be warm to touch, but not hot.
With no-bake cheesecake mix, it’s always better to undermix than overmix.
Then, it’s a case of being patient and leaving the cheesecake to set, preferably overnight.
What’s in a Rocky Road Cheesecake?
The basics of Rocky Road are biscuit, chocolate, and marshmallows. They often contain dried fruit, sometimes nuts, and other ingredients.
I like to make Rocky Road with my favourite chocolates and treats. It’s an easy way to experiment with new combinations, and there are plenty of Rocky Road Flavours that you can try.
I’ve kept things simple with a Chocolate Marshmallow Cheesecake. You’ve already got the biscuit base, and I thought anything else would be too much.
You could, however, try adding other ingredients to this basic chocolate cheesecake mix if you wanted to.
Decorating Rocky Road Cheesecake
On top of my No-Bake Rocky Road Cheesecake, I’ve stuck to marshmallows, white and milk chocolate chunks, and a drizzle of melted chocolate.
I just pile them all on roughly. But, there are plenty of changes that you could make, swapping the kinds of chocolate, or missing them out altogether.
Of course, you don’t need to decorate your Rocky Road No-Bake Cheesecake at all if you don’t want to. I love my Cheesecake with Marshmallow Topping but you could absolutely skip it, and just enjoy the chocolate and marshmallow Cheesecake Flavours.
Why is My Cheesecake Base Soggy?
If your cheesecake base is a little soggy, it’s just because some of the liquid from the top has penetrated the bottom.
I tend to find that this wetness is restricted to the sides of the base, and doesn’t really affect the texture, so I don’t worry about it too much.
How Do You Know if a No-Bake Cheesecake is Set?
Ideally, you should leave your Cheesecake with Marshmallow in the fridge overnight. After that long, it should be set nicely.
You can tell a no-bake cheesecake is set by just giving it a gentle poke. It should feel firm, and the top might have a bit of a shine.
Other Fabulous Cheesecake Recipes
Cheesecake is one of my favourite puddings. Some of my favourites include Lemon Cheesecake, Daim Bar Cheesecake, and Chocolate Orange Cheesecake.
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Rocky Road Cheesecake
- Total Time: 5 hours 45 minutes
- Yield: 12 Servings 1x
Description
Rocky Road Cheesecake has it all! A crunchy biscuit base, velvety smooth chocolate cheesecake filled with soft mini marshmallows, all topped with more chocolate and more marshmallows!
Ingredients
For the Base:
- 200 g Digestive Biscuits (Crushed into crumbs)
- 50 g Butter or Margarine (Melted)
For the Cheesecake:
- 150 ml Double Cream (Whipped to stiff peaks)
- 250 g Cream Cheese
- 150 g Caster Sugar
- 170 g Milk Chocolate (Melted)
- 50 g Marshmallows
For the Topping:
- 50 g Marshmallows
- 30 g White Chocolate (Broken into pieces – Optional)
- 30 g Milk Chocolate (Broken into pieces – Optional)
- 30 g Milk Chocolate (Melted)
Instructions
- Lightly grease the cake tin.
For the base:
- Mix the biscuit crumbs and butter in a mixing bowl, until all the crumbs are coated.
- Press these crumbs into the bottom of the cake tin, and use a back of a spoon to press down and out to the sides, until it’s a firm base that covers the bottom of the tin.
For the Cheesecake:
- Melt the chocolate and leave to one side to cool.
- Mix the cream cheese and sugar until soft and even.
- Pour this into the whipped cream and fold together well.
- Add the cooled melted chocolate and the marshmallows and mix.
- Tip this over the base and spread evenly.
- Place in the fridge for an hour to firm before topping.
For the top:
- Tip of the marshmallows and chocolate chunks as neat or as messily as you want.
- Melt the other chocolate and drizzle over the top.
- Return to the fridge for at least 3 hours, but preferably overnight.
- Prep Time: 45 minutes
- Setting Time: 5 hours
- Cook Time: 0 hours
- Category: Desserts and Puddings
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 419kcal
- Sugar: 36g
- Sodium: 165mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 51mg
