Rocky Road Cheesecake!
A Delicious and Chocolatey No-Bake Rocky Road Cheesecake with all the Rocky Road goodness inside and out!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g Digestives
- 150 g Unsalted Butter/Stork ((melted))
- 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))
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 50 g Milk Chocolate ((melted))
- Glacé Cherries
- Crushed Biscuits
- Mini Marshmallows
Instructions
- 1
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.
- 2
Tip into a 8″/20cm Deep Springform Tin and press down firmly!
- 3
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.
- 4
With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese, Icing sugar and Vanilla until combined.
- 5
Add in the melted Chocolate, and whisk till smooth.
- 6
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)
- 7
Alternatively, you can whip the cream separately and fold everything together.
- 8
Add in the Mini Marshmallows, and Glacé Cherries, and fold together.
- 9
Pour the Cheesecake Filling onto the Biscuit Base. Set the Cheesecake in the fridge for at least 6 hours, or preferably overnight!
- 10
Whip together the Double Cream and Icing Sugar until pipeable.
- 11
Drizzle your melted Milk Chocolate over the cheesecake.
- 12
Pipe on the Whipped Cream, and decorate with the Glacé Cherries, Crushed Biscuits and Mini Marshmallows!