Go Back

Rocky Road Cheesecake

A tantalizing fusion of creamy cheesecake, chewy marshmallows, crunchy hazelnuts, and rich chocolate, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: Fusion, Global
Calories: 450
Ingredients Method Notes

Ingredients
  

Base
  • 105 g Kellogg’s Rice Bubbles (around 3 cups)
  • 2 tbsp desiccated coconut
  • 50 g unsalted butter, chopped
  • 2 tbsp cocoa powder
Cheesecake Filling
  • 500 g cream cheese, at room temperature
  • 110 g caster sugar (1/2 cup)
  • 50 g Ayam Coconut Milk Powder (pkt)
  • 300 ml thickened cream (ctn)
  • 125 g fresh raspberries
Rocky Road Topping
  • 150 g Nestlé White Choc Melts, melted
  • 4 pieces Turkish delight, chopped
  • 45 g blanched hazelnuts, toasted (1/4 cup)
  • 45 g glacé cherries, chopped (1/4 cup)
  • 50 g mini marshmallows
  • 4 scotch finger biscuits coarsely chopped
  • 1 tbsp coconut oil, melted
Decoration
  • Allen’s Jaffas lollies to decorate
  • Spearmint leaves lollies to decorate

Method
 

Preparation of Base
  1. Grease and line a 22cm round 2.5L hemisphere cake pan with plastic wrap, allowing the wrap to overhang.
  2. Mix Rice Bubbles and desiccated coconut in a heatproof bowl.
  3. In a saucepan over medium heat, melt marshmallows, butter, and cocoa for 8-10 minutes until smooth.
  4. Stir the melted mixture into the Rice Bubbles until well combined.
  5. Press the mixture evenly into the prepared pan and chill for 15 minutes.
Preparation of Cheesecake Filling
  1. Beat the cream cheese, sugar, and coconut milk powder until smooth.
  2. Add thickened cream and beat until thickened, then fold in raspberries.
  3. Spoon the mixture into the pan, smoothing the surface before chilling for 30 minutes.
Preparation of Rocky Road Topping
  1. In a separate bowl, combine the coarsely chopped biscuits, mini marshmallows, hazelnuts, cherries, and Turkish delight.
  2. Stir in the melted chocolate and coconut oil until mixed thoroughly.
Assembly
  1. Spoon the rocky road mixture over the cheesecake layer, leveling it off.
  2. Cover with plastic wrap and refrigerate for 6 hours or overnight.
Serving
  1. Turn the cake upside down onto a plate, remove the wrap, and drizzle with melted white chocolate.
  2. Decorate with Jaffas and spearmint leaves.

Notes

Use your choice of nuts, chocolates, or candies. For a tangy touch, add lemon zest. Drizzle with salted caramel for added richness if desired.