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Rocky Road Cheesecake

Rocky Road Cheesecake (No-Bake Recipe)

Say hello to the best ever No-Bake Rocky Road Cheesecake! A milk chocolate cheesecake topped with marshmallows, raspberries, nuts and more!
5 from 2 votes
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Course: Dessert
Cuisine: Australian recipe, western
Prep Time: 20 minutes
Chilling time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 16 serves
Calories: 456kcal

Equipment

  • Food processor or Thermomix
  • Beaters or Thermomix
  • Microwave or Thermomix

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 tsp 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

RECIPE NOTES & TIPS
Ingredients Info:
  • 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 (or you could attempt making your own!)
  • 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.
More Recipe Tips: 
  • 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.

Nutrition

Calories: 456kcal | Carbohydrates: 40g | Protein: 5g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 71mg | Sodium: 244mg | Potassium: 147mg | Fiber: 2g | Sugar: 31g | Vitamin A: 820IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 2mg