Rocky Road Cheesecake

Rocky road and cheesecake are two of my favourite things. Rocky road is great because it’s super simple. You mix all of your favourite things together and basically cover them in chocolate. Which is just wonderful. I always think that Rocky Road is basically a hyped up biscuit. And, as a biscuit lover, this is something I’m always happy to make. Cheesecake is a little more complex. But, I favour a no-bake, so not too much. I just love the cheese flavour with the sweet additions. I also love the variety that you can add to them both. You can add anything to cheesecake and stuff anything in a Rocky Road. So, putting them together in a Rocky Road Cheesecake is just the best of both.

Rocky Road Cheesecake is a fabulous combination of all of the best textures and flavour!


Since I’ve started making my own cheesecakes, I’ve started to become more disappointed with many store-bought options. You just can’t taste any cheese in them. The other flavours just override the cheese. Homemade is much better because you can mess around with the quantities until you find just the right cheesiness for your own tastes.

Rocky Road

When it comes to Rocky Road, I like to add some fruit. Usually cherries and raisins. I like the change of texture and taste that it adds. I also love a fruity cheesecake. Much more in fact than a chocolate one. But, I haven’t added fruit to my Rocky Road Cheesecake. You could add some chopped glace cherries to the top if you wanted to, but I’ve stuck to simple chocolate and marshmallows.

Cut Rocky Road Cheesecake

I really like this Rocky Road Cheesecake. The cheesecake mixture itself is flavoured with milk chocolate. But, not too much. It’s not a rich flavour, just nice and creamy. There are then marshmallows added to the mixture, which taste and feel amazing. On the top, I went for some more marshmallows, white and milk chocolate chunks and chocolate drizzle. As I say, you could add some fruit, or nuts here too if you wanted. Think about what’s in your favourite rocky road and throw it on top!

As well as the ingredients you’ll need a loose bottomed cake or pie tin. I use a deep 9” cake tin.

Slice of Rocky Road Cheesecake

The Recipe

Rocky Road Cheesecake

A mixture of two classic treats.
Prep Time45 mins
Setting Time5 hrs
Total Time45 mins
Course: Dessert
Cuisine: British
Keyword: cheesecake, chocolate, rocky road
Servings: 10 Servings
Calories: 400kcal
Author: Donna


For the Base:

  • 200 g Digestive Biscuits – Crushed into crumbs
  • 50 g Butter – Melted

For the Cheesecake:

  • 150 ml Double Cream – Whipped to peaks
  • 250 g Cream Cheese
  • 150 g Caster Sugar
  • 170 g Milk Chocolate – Melted
  • 50 g Marshmallows

For the Topping:

  • 50 g Marshmallows
  • 30 g White Chocolate – Broken into pieces (Optional)
  • 30 g Milk Chocolate – Broken into pieces (Optional)
  • 30 g Milk Chocolate – Melted


  • Lightly grease the cake tin

For the base:

  • Mix the biscuit crumbs and butter in a mixing bowl, until all the crumbs are coated
  • Press these crumbs into the bottom on the cake tin, and use a back of a spoon to press down and out to the sides, until it’s a firm base that covers the bottom of the tin

For the Cheesecake:

  • Melt the chocolate and leave to one side to cool slightly
  • Mix the cream cheese and sugar until soft and even
  • Pour this into the whipped cream and fold together well
  • Add the cooled melted chocolate and the marshmallows and mix
  • Tip this over the base and spread evenly
  • Place in the fridge for an hour to firm before topping

For the top:

  • Tip of the marshmallows and chocolate chunks as neat or as messily as you want
  • Melt the other chocolate and drizzle over the top
  • Return to the fridge for at least 3 hours, but preferably overnight


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