Craving something sweet and indulgent without the hassle of baking? This No-Bake Rocky Road Cheesecake is here to satisfy your chocolate cravings. With its creamy texture and delightful mix of textures, it’s sure to be a hit at any gathering.
Imagine a rich chocolate cheesecake layered with crunchy nuts, chewy marshmallows, and a smooth chocolate ganache. This recipe is not only delicious but also incredibly easy to whip up, making it a perfect dessert for parties or simple family dinners.
The best part about this No-Bake Rocky Road Cheesecake is that it can be prepared ahead of time, allowing you to spend more time enjoying the company of your loved ones and less time in the kitchen.
Irresistible No-Bake Rocky Road Cheesecake Recipe
This No-Bake Rocky Road Cheesecake features a luscious chocolate filling that is both creamy and rich, balanced perfectly with crispy pecans and fluffy marshmallows. The combination offers a delightful crunch and sweetness that will leave your taste buds dancing.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
- 1 cup mini marshmallows
- 1 cup chopped nuts (walnuts or pecans)
- 8 oz semi-sweet chocolate, melted (for ganache)
- Extra mini marshmallows and nuts for topping
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs, cocoa powder, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add in powdered sugar and vanilla extract, mixing until well combined.
- Fold in Whipped Cream: Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated. Then, add in mini marshmallows and chopped nuts, mixing carefully to retain the airy texture.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
- Prepare the Ganache: To make the chocolate ganache, melt the semi-sweet chocolate in a microwave or double boiler, stirring until smooth. Allow it to cool slightly before drizzling over the chilled cheesecake.
- Serve: Once the ganache has set, remove the cheesecake from the springform pan. Top with additional mini marshmallows and nuts before slicing and serving.
Cook and Prep Times
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 30 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 25g
- Protein: 5g
- Carbohydrates: 30g
