Rocky Road Cheesecake Pudding is the ultimate dessert for chocolate lovers creamy, rich, and loaded with irresistible texture. It combines smooth chocolate cheesecake filling with crunchy biscuit layers, soft mini marshmallows, and chunks of chocolate bars for a dessert that’s both elegant and nostalgic.
This no-bake recipe is easy to prepare yet impressive enough for any special occasion. It delivers everything a rocky road should crunch, creaminess, and melt-in-your-mouth goodness layered into a decadent pudding-style cheesecake dessert that everyone will ask for seconds of.
Ingredients
For the base
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230 g (8 oz) digestive chocolate biscuits
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100 g (3.5 oz) unsalted butter, melted
For the cheesecake pudding layer
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550 ml (2¼ cups) double cream, whipped
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100 g (3.5 oz) icing sugar, sifted
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500 g (1.1 lb) full-fat cream cheese, softened
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300 g (11 oz) milk chocolate, melted and cooled
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75 g (3 oz) mini marshmallows
For the topping
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100 g (3.5 oz) dark chocolate
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Marshmallows, chocolate bars of your choice, and chunky pieces of Biscoff or digestive biscuits, for decorating
Step-by-Step Method
Step 1: Prepare the base
Crush the chocolate biscuits finely using a food processor or by sealing them in a bag and rolling with a pin. Transfer to a bowl and pour in the melted butter. Mix until evenly combined and sandy in texture.
Press the buttery crumbs firmly into the base of a large serving dish or individual dessert cups. Use the back of a spoon to compact the layer. Refrigerate for 20–30 minutes to set while you prepare the filling.
Step 2: Make the cheesecake pudding mixture
In a separate large bowl, whisk the cream cheese and sifted icing sugar together until smooth and fluffy. Slowly fold in the cooled melted milk chocolate. The key is to make sure the chocolate is fully melted but not hot, so it blends smoothly without seizing the cream cheese.
Step 3: Incorporate whipped cream and marshmallows
In another bowl, whip the double cream until soft peaks form. Gently fold the whipped cream into the chocolate cheesecake mixture in batches, keeping it airy and light for the perfect mousse-like consistency. Finally, fold in the mini marshmallows they’ll soften slightly in the mixture, adding that signature rocky road texture.
Step 4: Assemble the dessert
Spoon the cheesecake mixture over the chilled biscuit base and spread evenly. Smooth the top with a spatula, creating soft swirls for texture. Refrigerate for at least 4 hours, or preferably overnight, to let the pudding firm up and the flavors meld together.
Step 5: Create the topping
Once the cheesecake pudding has set, melt the dark chocolate gently over a double boiler or in short bursts in the microwave. Let it cool slightly but remain pourable. Drizzle the chocolate generously over the top for a glossy finish.
Before the chocolate sets, scatter your toppings mini marshmallows, chunks of chocolate bars, and broken biscuit pieces. The random, piled effect makes it look indulgent and authentically rocky road-inspired. Chill again for 20 minutes to let the topping firm before serving.
Step 6: Serve
Scoop or slice portions directly from the dish and serve chilled. It’s creamy, crunchy, and chocolaty all at once pure dessert bliss.
Expert Tips for Success
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Cool your melted chocolate: Hot chocolate can curdle the cream cheese mixture. Let it cool for 10–15 minutes before adding.
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Whip the cream gently: Soft peaks are ideal overwhipping can make the mixture grainy.
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Use full-fat cream cheese: Lower-fat options can cause the texture to turn watery and less stable.
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Make ahead friendly: This dessert keeps beautifully in the fridge for up to 3 days, making it perfect for entertaining.
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Layer presentation: Want to impress? Assemble the pudding in clear glasses to highlight the biscuit, mousse, and topping layers.
Tasty Variations to Try
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Peanut butter swirl: Add 2 tablespoons of peanut butter into the cheesecake filling before folding in the whipped cream for an extra flavor layer.
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White chocolate version: Replace the milk chocolate with white chocolate for a sweeter, creamier taste.
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Crunchy upgrade: Stir in chopped nuts like hazelnuts, almonds, or walnuts for additional texture.
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Caramel rocky road: Drizzle salted caramel sauce between layers or over the top for a luscious caramel-chocolate combination.
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Festive twist: Add red and green candies or crushed peppermint bark for a holiday-ready version.
Frequently Asked Questions
Can I make Rocky Road Cheesecake Pudding ahead of time?
Yes. It actually benefits from chilling overnight. This allows the cheesecake base to set fully and the flavors to develop.
What type of chocolate is best for melting?
Use good-quality milk chocolate with at least 35–40% cocoa solids for smooth melting and balanced sweetness. Avoid using chocolate chips, as they often contain stabilizers that make melting uneven.
Can I replace digestives with graham crackers?
Absolutely graham crackers or similar plain biscuits work just as well. You can also experiment with Biscoff cookies for extra caramel notes.
How do I make this gluten-free?
Use gluten-free biscuits for the base, and double-check that all your chocolate and toppings are gluten-free certified.
Can I freeze this dessert?
Yes, though the texture may soften slightly after thawing. Freeze in an airtight container for up to 1 month. Thaw overnight in the fridge before serving.
Print
Rocky Road Cheesecake Pudding
- Total Time: 265
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A no-bake dessert combining creamy chocolate cheesecake with crunchy biscuit layers, mini marshmallows, and chunks of chocolate bars. Rich, smooth, and perfect for celebrations or make-ahead entertaining.
Ingredients
Base
230 g (8 oz) digestive chocolate biscuits
100 g (3.5 oz) unsalted butter, melted
Cheesecake Pudding Layer
550 ml (2¼ cups) double cream, whipped
100 g (3.5 oz) icing sugar, sifted
500 g (1.1 lb) full-fat cream cheese, softened
300 g (11 oz) milk chocolate, melted and cooled
75 g (3 oz) mini marshmallows
Topping
100 g (3.5 oz) dark chocolate
Marshmallows, chopped chocolate bars, and crushed biscuits for decoration
Instructions
- Crush biscuits finely. Combine with melted butter until sandy. Press into serving dish or dessert cups. Chill 20–30 minutes.
- Whip cream cheese with icing sugar until smooth. Fold in cooled melted milk chocolate.
- Whip double cream to soft peaks. Gently fold into chocolate mixture. Stir in mini marshmallows.
- Spread cheesecake mixture over biscuit base. Smooth surface. Refrigerate at least 4 hours or overnight.
- Melt dark chocolate and drizzle over chilled pudding. Scatter marshmallows, biscuit chunks, and chocolate bars on top. Chill 20 minutes to set.
- Scoop or slice portions and serve cold.
Notes
Let melted chocolate cool before mixing to avoid curdling.
Whip cream only to soft peaks for silky texture.
Use full-fat cream cheese for best stability.
Can be made up to 3 days in advance.
Assembling in clear glasses creates an impressive layered look.
- Prep Time: 25
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 38g
- Sodium: 220mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
Keywords: rocky road cheesecake, no bake chocolate dessert, marshmallow cheesecake, layered pudding dessert, chocolate lovers dessert, easy entertaining dessert
