Hands down the BEST EVER Rocky Road Cheesecake! A no-bake chocolate cheesecake topped with marshmallows, raspberries, nuts and more that takes just 20 minutes to prepare. A perfectly scrumptious cheesecake for any special occasion or celebration.
This decadent dessert combines two of my very favourite things... rocky road and decadent cheesecakes!
This completely over-the top no-bake cheesecake is sure to be an absolute showstopper at your next event... with it's classic chocolate cheesecake base and loads of rocky road inspired decorations on top - this is a dish made in dessert heaven.
Why You're Going To Love This Recipe
What's not to love about this irresistible cheesecake... from it's sweet and creamy chocolate filling to the AMAZING topping of marshmallows, raspberry lollies, nuts and chocolate!?
- No-bake - this rocky road cheesecake is completely no-bake, which means that there's absolutely no need to turn the oven on! The perfect recipe for entertaining on a summers day.
- Make ahead - like all no-bake cheesecakes, this rocky road cheesecake needs to be chilled before serving. I recommend a minimum of 6 hours, however, overnight is best. This is a great option for having dessert ready to go on the day without any fuss or hassle.
- Perfect for feeding a crowd - Rocky Road cheesecake is rich, rich, rich... meaning you only need a small slice. This recipe serves 16 people making it a perfect dessert for large get-togethers or celebrations.
- Celebrations or special occasions - this dessert may look fancy but it couldn't be easier to make! It's sure to be a winner at your next party.
- 5 Star recipe reviews - everyone loves this simple cheesecake... try it for yourself and see!
What You Need
Rocky Road Chocolate Cheesecake is packed full of so many delicious ingredients....
Note: please scroll to the recipe card at the bottom of the post for the ingredient quantities and full detailed method.
For The Base:
- chocolate biscuits (cookies) - you can use any plain sweet chocolate biscuits you like in this recipe. I generally use Arnotts choc ripple biscuits which are a popular variety here in Australia. Alternatively, you could substitute with Oreos.
- butter - either salted or unsalted butter is fine to use in this recipe.
- snowball marshmallows - also known as snow drops or snowballs. These are snow drop shaped marshmallows covered in chocolate and coconut. You can buy them in packets from most major supermarkets.
For The Cheesecake Filling:
- cream cheese - choose blocks of full fat cream cheese (like Philly or Philadelphia), but not the light or spreadable cream cheese versions as they do not set firm enough.
- cream - choose a cream that is suitable for whipping (thickened or whipping cream).
- milk chocolate - you can choose any type of milk chocolate you like. I generally use a milk baking chocolate block or milk chocolate melts, such as Cadbury's brand, as they melt easily and give a smooth result.
- gelatine - dissolve the gelatine powder in ¼ cup of boiling water. Just use a fork to whisk the powder through until completely dissolved.
- caster sugar - also known as superfine sugar. Caster sugar is the perfect sugar for cheesecakes as it dissolves easily when mixed with the cream cheese.
For Decorating:
- mini marshmallows - these can be bought from the baking section of the supermarket (generally near the sprinkles) or from the confectionary aisle.
- raspberry lollies - soft raspberry flavoured jellies that are popular in Australia. Allens and The Natural Confectionary Company both have different varieties.
- shredded coconut - this type of coconut is longer and larger than fine desiccated coconut. If you can't access shredded coconut, you can use regular desiccated or flaked coconut instead.
- macadamia nuts - these can be omitted if you are catering for nut allergies.
- chocolate sauce, for drizzling - you can use melted chocolate, chocolate sauce or chocolate topping for this recipe
Step By Step Instructions
It takes just 20 minutes to prepare this delicious rocky road cheesecake!
Note: please scroll to the recipe card at the bottom of the post for the ingredient quantities and full detailed method.
Step 1 - Prepare The Base
Grease and line a round springform tin.
Crush the chocolate biscuits in a food processor, Thermomix, or with a rolling pin.
Mix the melted butter through and press into the prepared tin.
Step 2 - Add The Snow Balls
Place the snowball marshmallows around the outside edge of the base.
Step 3 - Prepare The Cheesecake Filling
Using hand-held beaters, a stand mixer or a Thermomix, beat the cream cheese and caster sugar together until smooth and creamy.
Add the cooled and dissolved gelatine liquid and beat through.
Mix through the melted chocolate.
Add the whipped cream and fold through.
Step 4 - Chill
Pour the mixture over the top of the base and snowballs.
Spread out evenly with a spoon.
Chill in the fridge for a minimum of 6 hours (preferably overnight).
Step 5 - Decorate
Decorate with mini marshmallows, nuts, raspberry lollies, coconut and chocolate sauce - and there you have it, ready to serve!
Expert Tips & FAQ
Follow my simple tips for making this rocky road cheesecake absolutely perfectly first time and every time!
Use a springform pan with removable sides to make it easy to transfer the cheesecake from the pan to a serving plate.
Grease and line the base and sides of the springform pan with baking paper.
For a smooth result, ensure all ingredients are at room temperature before using. Allow the gelatine and the melted chocolate to cool to room temperature before adding to the cheesecake mixture. This avoids any lumps.
Sprinkle the gelatine powder over the top of ¼ cup boiling water. Use a fork to quickly whisk the gelatine powder through the water. Continue whisking until dissolved.
Allow a minimum of 6 hours for this rocky road cheesecake to chill in the fridge (for best results, chill overnight).
Remove the rocky road cheesecake from the fridge, decorate with mini marshmallows, coconut, macadamias, raspberry lollies and chocolate sauce and serve. As this cheesecake contains gelatine, it can be left out of the fridge for a couple of hours without losing it's shape or texture (great for parties!)
Store in the fridge and consume within 3 days.
Related Recipes
No-bake cheesecakes make the perfect summer dessert!
Here's a few of my most popular no-bake cheesecake recipes...
- Classic Chocolate Cheesecake - this classic no-bake cheesecake is extra delicious when decorated with plenty of extra grated chocolate on top.
- Lemon Cheesecake - a light and zesty cheesecake that is simply perfect for summer.
- Toblerone Cheesecake - the sweetness of the Toblerone chocolate makes this no-bake cheesecake completely irresistible.
- Crunchie & Malteser Cheesecake - honeycomb and malted milk balls ensure this cheesecake is a chocoholics delight.
- White Chocolate & Raspberry Cheesecake - this double layered no-bake cheesecake looks as pretty as a picture... and tastes SO delicious!
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Rocky Road Cheesecake (No-Bake Recipe)
Ingredients
- 250 g chocolate ripple biscuits or any plain chocolate biscuit
- 80 g butter melted
- 6 Snowball marshmallows (chocolate covered marshmallows)
- 300 ml cream lightly whipped
- 200 g milk chocolate melted
- 3 teaspoon gelatine dissolved in ¼ cup boiling water, cooled
- 500 g cream cheese softened
- 120 g (½ cup) caster sugar
- 100 g mini marshmallows
- ½ cup raspberry lollies (or fresh raspberries)
- 30 g (¼ cup) shredded coconut
- ½ cup macadamia nuts
- chocolate sauce, for drizzling
Instructions
Conventional Method
- To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
- Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
- Finely crush the chocolate ripple biscuits in a food processor and place into a bowl. Add the melted butter and mix until well combined.
- Press the mixture firmly into the base of the pan, place the Snowballs evenly around the base and then place into the fridge.
- Whip the cream and set aside.
- Melt the chocolate and side aside.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese and caster sugar together until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and beat until well combined.
- Fold the melted chocolate and the whipped cream through the cream cheese mixture.
- Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
- Place into the fridge for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
- Before serving, decorate with the mini marshmallows, raspberry lollies, shredded coconut, macadamia nuts and drizzle with chocolate sauce.
Thermomix Method
- To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting. Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
- Melt butter in the Thermomix bowl for 2 minutes, 100 degrees, Speed 1. Add the chocolate ripple biscuits and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
- Press the mixture firmly into the base of the pan, place the Snowballs evenly around the base and then place into the fridge.
- Whip cream in a clean, dry Thermomix bowl on Speed 3 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
- Place the milk chocolate into a clean and dry Thermomix bowl and melt for 3 minutes, 50 degrees or until melted. Set aside in a bowl to cool slightly.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese and caster sugar in a clean and dry Thermomix bowl for 30 seconds, Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and mix for 30 seconds, Speed 5.
- Fold the melted chocolate and the whipped cream through the cream cheese mixture.
- Spoon the mixture into the prepared tin and spread out evenly with a spoon.
- Place into the fridge for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
- Before serving, decorate with the mini marshmallows, raspberry lollies, shredded coconut, macadamia nuts and drizzle with chocolate sauce.
Notes
- chocolate biscuits (cookies) - you can use any plain sweet chocolate biscuits you like in this recipe. I generally use Arnotts choc ripple biscuits which are a popular variety here in Australia. Alternatively, you could substitute with Oreos.
- snowball marshmallows - also known as snow drops or snowballs. These are snow drop shaped marshmallows covered in chocolate and coconut. You can buy them in packets from most major supermarkets.
- cream cheese - choose blocks of full fat cream cheese (like Philly or Philadelphia), but not light or spreadable cream cheese as they do not set firm enough.
- cream - choose a cream that is suitable for whipping (thickened or whipping cream).
- mini marshmallows - these can be bought from the baking section of the supermarket (generally near the sprinkles) or from the confectionary aisle.
- raspberry lollies - soft raspberry flavoured jellies that are popular in Australia. Allens and The Natural Confectionary Company both have different varieties.
- Prepare the pan - use a springform pan with removable sides to make it easy to transfer the cheesecake from the pan to a serving plate.
Grease and line the base and sides of the springform pan with baking paper. - Chilling time - allow a minimum of 6 hours for this rocky road cheesecake to chill in the fridge (for best results, chill overnight).
- Serving and decorating - remove the rocky road cheesecake from the fridge, decorate with mini marshmallows, raspberry lollies, shredded coconut, macadamias and drizzle with chocolate sauce. As this cheesecake contains gelatine, it can be left out of the fridge for a couple of hours without losing it's shape or texture.
- Storing - store in the fridge and consume within 3 days.
John says
This sounds *almost* completely delightful - except, in my family, for the marshmallows. (Yes, we are so odd. None of eats them; indeed, not one of us has ever been able to stomach the ubiquitous and otherwise widely craved "'Smores"!) What might I substitute for the marshmallows with this delicious sounding cake?
Lucy says
Hi John, you could simply omit them!
Fleur says
Hi, if we can't find snowballs, can we leave them out or replace them with something else? Thanks
Lucy says
Absolutely!!! Leave them out entirely or swap with marshmallows!
Alice Archie says
I haven't made this rocky road Cheesecake yet and I am going to try it because it looks lovely ad I am a big fan of rocky road
Lucy says
I hope you love it!
Lucy says
I hope you really love it!