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The Cupcake Bloke

Rocky road cheesecake

A stunning recipe from The Cupcake Bloke

Serving: 12
Difficulty: Easy


For the base:

  • 130g digestive biscuits, broken up
  • 50g salted peanuts
  • 50g mini marshmallows
  • 50g butter
  • 1 & ½ tbsp golden syrup
  • 125g dark chocolate, minimum 70% cocoa solids
  • 50g milk chocolate

For the filling:

  • 280g cream cheese
  • 50g icing sugar
  • 300g milk chocolate, melted
  • 500ml cream
  • 75g mini marshmallow


  • A selection of Rocky Road ingredients – broken biscuits, marshmallows, cherries, chocolate chips, peanuts, sweets, melted chocolate, etc.



  1. Grease and line a deep 23cm / 9-inch springform tin.
  2. In a heatproof bowl over slightly simmering water, melt the butter, syrup and dark and milk chocolate, allowing to melt slowly while stirring.
  3. Remove from the heat and pour over the broken biscuit, marshmallows and peanuts in a larger bowl.
  4. Stir it all together and put it in the bottom of the tin and press it down well, refrigerate to set.
  5. Mix the cream cheese and icing sugar together.
  6. Whipped the cream until stiff.
  7. Gently fold the cream cheese mixture, cream & melted chocolate together and stir in the mini marshmallows.
  8. Spoon on top of the biscuit base, smoothing the top with the back of a spoon.
  9. Chill for at least three hours or even better, overnight.
  10. Remove the cheesecake from the tin.
  11. Decorate as desired with additional ingredients.