I LOVE rocky road. Do you? Here in Australia, rocky road is usually made with chocolate, marshmallows and peanuts. So today, I’ve taken that mouth-watering combo and made it into a gorgeous No Bake Rocky Road Cheesecake!
Aren’t no bake desserts just the greatest? I love using my oven, but sometimes, especially in summer, turning on the oven just isn’t ideal. And even though it’s technically winter here, I’m still living in t-shirts and shorts because we really don’t have much of a winter. It’s either hot, really hot or I can’t be bother to get off the couch and walk to the fridge its so hot. So since dessert is a good idea all year round – no bake desserts often come to my rescue.
You’re going to LOVE this No Bake Rocky Road Cheesecake. It has a super fluffy texture and a soft chocolate flavour, with the added crunch of roasted peanuts and melt-in-your-mouth marshmallows. Plus there’s Oreos! #winning
More chocolate, peanuts and marshmallows are scattered on top because, well, why not, right? This dessert is sure to impress your dinner guests! And they never have to know JUST how easy it is to make. Thanks to the stiffness of the whipped cream, you don’t even need to bother with any gelatine!
Also you can use whatever nuts you like. I know in America, rocky road is often made with almonds or walnuts, so you could easily use those instead of the peanuts. Or even pecans or macadamias! The choice is yours.
All I know, is no matter what, you will end up with one sweet cheesecake. So what are you waiting for? Get out those Oreos and get baking!
Taste: Chocolate cheesecake with all the flavours of rocky road
Texture: Melt-in-your-mouth cheesecake with a crunchy Oreo cookie crust
Ease: Surprisingly easy – the hardest part is waiting for it to set
Appearance: Super pretty!
Pros: It’s a really great dessert to make ahead of time
Cons: It’s hard to wait for it to set!
Would I make this again? Absolutely!
How to make No Bake Rocky Road Cheesecake
Yield: Makes one 9 inch cake
Prep Time: 30 minutes
Cook: 3 hours
Approximately 20 (200 grams) Oreo cookies
1/4 cup (60 grams) unsalted butter
2 and 1/2 cups (500 grams) cream cheese, room temperature
1/4 cup (50 grams) graunlated or caster sugar
1 teaspoon vanilla extract
1 and 1/2 cup (360 ml) thickened or heavy cream
1 cup (150 grams) good quality semi-sweet or dark chocolate
3/4 cup (105 grams) roasted peanuts
2 cups (110 grams) mini marshmallows
1/2 cup (75 grams) semi-sweet or dark chocolate, for decorating
Lightly grease a 9 inch (23 cm) springform baking tin with a little butter and set aside. Add your Oreo cookies (cream and all) to a food processor and blend until they resemble fine crumbs. If you don’t have a food processor, place them in a sandwich bag and bash with a rolling pin. Melt your butter in the microwave and add it to your crushed Oreos and whiz again (or stir well) until the mixture resembles wet sand. Pour your Oreo mixture into your prepared tin and press down gently to form an even layer. Pop in the fridge.
Add your softened cream cheese, sugar and vanilla to a large mixing bowl and beat with an electric mixer until smooth and creamy. In a separate bowl, add your cream and beat with an electric mixer until soft peaks form. Finally, melt your dark chocolate in the microwave until it is just melted – give it a good stir. Then add your chocolate to your cream cheese mixture and beat until smooth. Then gently fold through the whipped cream. Add 1 cup (55 grams) of mini marshmallows and 1/2 cup (35 grams) of roasted peanuts and stir through. Pour your cheesecake over the top of your Oreo cookie base, cover loosely with alfoil and refrigerate for at least 3 hours or overnight.
When you are ready to serve, scatter the remaining 1/2 cup (35 grams) of roasted peanuts and 1 cup (55 grams) of mini marshmallows and lightly press them into the top of the cheesecake. Melt your extra chocolate in the microwave and then use a spoon to drizzle the melted chocolate all over the cheesecake. Cut and serve!
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