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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 1 vote
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Course: Dessert
Cuisine: Cheesecake
Keyword: Rocky Road Cheesecake
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
  • 1/2 cup caster sugar
  • 100 g mini marshmallows
  • 1/2 cup raspberry lollies (or fresh raspberries)
  • 1/4 cup shredded coconut
  • 1/2 cup macadamia nuts
  • chocolate sauce, for drizzling

Instructions

Conventional Method

  • To ensure a smooth cheesecake, make sure 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, shredded coconut, raspberry lollies, macadamia nuts and chocolate sauce. 

Thermomix Method

  • To ensure a smooth cheesecake, make sure 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 TM bowl for 2 minutes, 100 degrees, Speed 1. Add the chocolate ripple biscuits and crush on Speed 10, 10 seconds. 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 TM bowl on Speed 3.5 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 TM bowl and melt on 50 degrees, Speed 2 for 3 minutes. 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 TM bowl on Speed 5, 30 seconds. Scrape down the sides with a spatula and repeat until smooth and creamy.
  • Add the cooled, dissolved gelatine to the mix and mix on Speed 5, 30 seconds.
  • 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, shredded coconut, raspberry lollies, macadamia nuts and chocolate sauce. 

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