Every now and again do you eat something and swear you’ve died and gone to heaven! Well, for me this Rocky Road Cheesecake was such an experience. It was divine!
I must admit though that Rocky Road is one of my weaknesses (or strengths – depends how you look at it). Probably because anything that includes chocolate and coconut has been a favourite all my life. When I was a little girl, my favourite chocolate bar was a ‘Coconut Rough’ which back then was a decent sized, round-shaped chocolate bar that was made up of chocolate and coconut. Coconut Roughs are still around today, but they seem to have shrunk like so many things I used to buy as a kid.
So I guess, Rocky Road is now my adult replacement for Coconut Rough. This cheesecake incorporates all the flavours of Rocky Road – nuts, marshmallows, coconut, and of course chocolate. Also, in keeping with my love of easy baking recipes, it is simple to make. It is an easy cheesecake recipe that is non-bake and just needs sufficient time to set in the fridge.
Rocky Road Cheesecake
Adapted From Heavenly Moments
1 ¼ cups chocolate biscuit crumbs
¼ cup desiccated coconut
¼ cup crunchy peanut butter
60g butter, melted
500g cream cheese, softened
¼ cup caster sugar
200g milk cooking chocolate melts, melted
½ cup cream
2 teaspoons gelatine
¼ cup boiling water
2 cups white and pink marshmallows, halved
½ cup (100g) red glace cherries, chopped
Line the base of a 22cm springform pan with baking paper.
Combine the biscuit crumbs, coconut, peanut butter and melted butter in a bowl.
Mix together well and press into the base the pan. Chill in the freezer for 10 minutes.
Dissolve the gelatin in the boiling water and set aside. While it’s cooling, beat the cream cheese and sugar in a large bowl with an electric mixer until smooth. Add the melted chocolate, cream and gelatine mixture and beat until combined. Fold through the marshmallows and cherries.
Pour the mixture into the chilled crumb crust. Chill for 2 hours in refrigerator, or until set.