If you're ready for a taste explosion, this rocky road cheesecake has it all. Smooth, creamy filling, chocolate, marshmallows, and so much more!
PREP TIME: 20 Minutes CHILL TIME: 6 Hours
INGREDIENTS: Crust – 2 ½ cups dark chocolate chips – 1 ¼ cups graham crackers or digestive biscuits (roughly chopped) – 1 ½ cups marshmallows – ½ cup maraschino cherries – ½ cup roasted almond kernels Filling – ¼ cup boiling water – 2 teaspoon gelatin powder – 2 ¼ cups cream cheese, softened – ⅔ cup sugar – ⅓ cup desiccated coconut – 3 teaspoon vanilla extract – ½ cup heavy whipping cream – ¾ cups raspberries
Line a cake pan with parchment paper and set it aside. To make the crust, melt the chocolate then add the chopped graham crackers, cherries, marshmallows and almonds and stir everything together.
Pour the mixture in the mold as a first layer of the cake. Press it nice and flat so the crust will be structurally sound.
Combine the boiling water and the gelatin then set it aside. Whip the whipping cream until stiff peaks form. Set it aside. Mix the cream cheese, sugar, coconut and the vanilla extract with a mixer. Add the whipped cream and continue mixing.
Add the gelatin mixture and continue mixing. Add the raspberries and fold them in with a spoon. Spoon the mixture in the cake pan over the crust of the cake and smooth it neatly.
Place the cake in the fridge to chill for at least 6 hours before serving. I decorated mine with marshmallows, raspberries, melted chocolate and pistachios, but you can do whatever floats your boat.
This easy no-bake rocky road cheesecake recipe is perfect for those who want the amazing flavor of rocky road and cheesecake. It's made with simple ingredients that you probably already have in your kitchen, and it takes just minutes to prepare.
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