April 14, 2016
No-Bake Rocky Road Cheesecake!
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A Delicious and Chocolatey No-Bake Rocky Road Cheesecake with all the Rocky Road goodness inside and out!
Hello heaven – Rocky Road AND a no-bake chocolate cheesecake?! Literally just like wow. I have obviously done many a cheesecake recipe by now, but after SO many requests, like so so so so SO many requests, I finally did my No-Bake Rocky Road Cheesecake.
For those of you who have never had the delight of tasting a Rocky Road it is basically a mash up of chocolate and marshmallows, with the addition of anything you like such as biscuit bits, raisins, cherries, other chocolates, and more! It is utterly delightful and heavenly.
It is of course, pretty easy to make as you just melt the chocolate and mix the ingredients in and set it, so I thought I would ramp up the idea and make yet another cheesecake version of it!
I based the idea of what I included in the ‘Rocky Road’ side of things on my Rocky Road recipe which has always been a massive success. It also takes inspiration from my No-Bake S’mores Cheesecake which is very similar in the sense of chocolate & marshmallows & biscuit. Yum!
This cheesecake is super delicious with a simple chocolate cheesecake, with mini marshmallows and glacé cherries running through it on top of a simply delicious buttery biscuit base! SO simple!
As Rocky Roads can vary so much, I went simple, because it’s easy for you guys to still adapt it. The biscuit part of the Rocky Road comes from the base, and then the Chocolate, Cherries and Marshmallows are in the filling!
This recipe has been updated in September 2019 – The only thing that has changed is that I took the Crunchie out (As it was too similar to my Crunchie Cheesecake) and then added in the Glace Cherries to the mix!
I also took the decoration up a notch, and added some whipped cream swirls, but these are optional as always! Enjoy this wonderful recipe! x
Rocky Road Cheesecake!
Ingredients
Biscuit Base
- 300 g Digestives
- 150 g Unsalted Butter/Stork (melted)
Cheesecake Filling
- 250 g Milk Chocolate
- 500 g Full-Fat Cream Cheese (room temp)
- 75 g Icing Sugar
- 1 tsp Vanilla Extract
- 300 ml Double Cream
- 75 g Mini Marshmallows
- 200 g Glacé Cherries (halved)
Decoration
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 50 g Milk Chocolate (melted)
- Glacé Cherries
- Crushed Biscuits
- Mini Marshmallows
Instructions
Biscuit Base
- Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
- Tip into a 8″/20cm Deep Springform Tin and press down firmly!
Cheesecake Filling
- Melt the Chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.
- With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese, Icing sugar and Vanilla until combined.
- Add in the melted Chocolate, and whisk till smooth.
- Pour in the double cream and whip again until it is starting to thicken a lot like a Mousse does! (I use speed 5-6/10 on my KitchenAid)
- Alternatively, you can whip the cream separately and fold everything together.
- Add in the Mini Marshmallows, and Glacé Cherries, and fold together.
- Pour the Cheesecake Filling onto the Biscuit Base. Set the Cheesecake in the fridge for at least 6 hours, or preferably overnight!
Decoration
- Whip together the Double Cream and Icing Sugar until pipeable.
- Drizzle your melted Milk Chocolate over the cheesecake.
- Pipe on the Whipped Cream, and decorate with the Glacé Cherries, Crushed Biscuits and Mini Marshmallows!
Notes
- I recommend using a 8″/20cm Deep Springform Tin in this recipe!
- I use Full-Fat Cream cheese because that is how it sets and holds itself – if you use lower fat or fat free stuff it won’t work, and it’ll probably curdle. I also set my cheesecakes in the fridge overnight as it makes it so much easier, and it is much more likely to have finished setting!
- All of my no-bake cheesecakes can be frozen, but only once they have been set overnight in the fridge – skipping the setting stage will mean it’ll probably go runny or go weird!
- The Marshmallows and Glacé Cherries are optional inside the cheesecake, but it makes it as Rocky Road-like as possible!
- This will last for three days in the fridge!
ENJOY!
Find my other Cheesecake & Rocky Road related Recipes on my Recipes Page!
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J x
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Hello.. if i want the cheesecake to be more firm can i add gelatin and if so how would you recommend i add this. Many thanks
Hiya! Yes absolutely, use 12g gelatine powder dissolved in boiling water before using! Hope this helps! x
Wanted something a little different for my Mum’s 60th, though she isnt a fan of cherries, so i subbed these out for “Munchies” sliced in half – it worked a treat! <3
A fantastically gorgeous cheesecake and ridiculously easy to make
I’ve tried quite a few of your cheesecake recipes and this one was my favourite so far! I used maraschino cherries as I personally love them, and the whole thing turned out great. Will definitely do this again!
Hi Jane! This looks amazing! I was wondering how different the measurements would be if I used a 10in tin instead of 8in? I plan on making this for my friends birthday but ideally wanted it a little bigger! Thanks
For a 10″ in general, I would use 1/3 more of the recipe!
This looks amazing, I have already made your cornflakes rocky road into Christmas pudding shapes and am planning to make this (along with your lemon roulade) for Christmas Day, lovely tasty but easy to follow recipes!! Our family aren’t big cherry fans, can you think of anything to substitute but still give the same lovely effect?
Thanks a mill!!
I found your site a few weeks ago, and I made Mint Aero cheesecake last weekend.
It turned out fabulous, and was truly scrumptious. Thank you!
I’m going to make Rocky Road cheesecake this weekend. Yum!!! Approximately how many glace cherries did you use? And do you cut them in half?
I believe I used a tub, and yes I cut them in half xx
Thank you Jane!
Could i put in some chopped up rolos instead of crunchies? It looks fab!
Of course! ☺️
Hi! Is there any way I could substitute the Crunchies for something else, or just leave it out?
Thanks!
Just leave it out 🙂 x
What make of cream cheese do you use
I recommend using full-fat Philadelphia or mascarpone. I have found they contain the least amount of water (which can ruin a cheesecake)
This looks absolutely delicious. And to know that you don’t even need to bake it is just a bonus. I need to try it out as soon as possible.
Ahhh amazing! Thank you so much! Please do 🙂
Another lovely cheesecake to drool over. When you said “my cheesecakes can be frozen” this has got me super excited! How? For how long? How long before I can eat it from frozen?
The how long depends on what you use – I only usually say up to a month to be safe, but stuff can realistically be frozen for longer so it’s open to interpretation. And how long before you can eat it it depends on where you are and the weather so again I can’t really say haha – till its thawed!
I’ve loved all your rocky road bakes so far Jane but I think this rocky road cheesecake has topped them all! That topping looks DIVINE!
Awwh thank you Lauren!! ? at first I hated the top with just the marshmallows & cherries, by drizzling on the chocolate and a few crushed biscuits saved it! So yumm! ☺️
Definitely, it makes the top look packed full of yummy treats and the mixture of colours makes it so appealing 🙂
Hehe thank you! It was rather scrummy ☺️❤️