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!
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!