If you love the rich, chocolatey crunch of rocky road and the smooth, creamy indulgence of cheesecake, this No-Bake Rocky Road Cheesecake is the perfect dessert for you! It combines velvety chocolate cheesecake with crunchy nuts, fluffy marshmallows, and a buttery graham cracker crust—all without needing to turn on the oven.

This dessert is perfect for potlucks, birthdays, or just a special treat at home. The best part? It requires minimal effort yet delivers maximum flavor and texture. Whether you’re a fan of traditional rocky road flavors or simply love an easy, no-fuss cheesecake, this recipe is guaranteed to be a hit!

Ingredients

For the Crust

Ingredient	Quantity
Graham cracker crumbs	1 ½ cups
Melted butter	½ cup
Granulated sugar	2 tbsp

For the Cheesecake Filling

Ingredient	Quantity
Cream cheese (softened)	16 oz (2 blocks)
Powdered sugar	¾ cup
Cocoa powder	⅓ cup
Heavy whipping cream	1 cup
Vanilla extract	1 tsp
Semi-sweet chocolate (melted)	1 cup

Rocky Road Mix-ins

Ingredient	Quantity
Mini marshmallows	1 cup
Chopped walnuts or pecans	½ cup
Chopped chocolate or chocolate chips	½ cup

For Topping (Optional but Recommended!)

Ingredient	Quantity
Whipped cream	For garnish
Extra marshmallows	¼ cup
Chopped nuts	¼ cup
Chocolate drizzle	2 tbsp

Decadent Chocolate Cheesecake with Melted Drizzle

Equipment Needed

Springform pan (8 or 9-inch) – Essential for easy removal of the cheesecake.
Mixing bowls – For preparing the crust, filling, and mix-ins.
Electric mixer or hand whisk – To beat the cream cheese and heavy cream to the perfect consistency.
Spatula – For folding in the rocky road mix-ins without over-mixing.
Microwave or double boiler – To melt the chocolate smoothly.

Step-by-Step Instructions

1. Prepare the Crust

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a greased springform pan. Use the back of a spoon or a flat-bottomed cup to make it compact.
Place the crust in the fridge for at least 15 minutes while you prepare the filling.

2. Make the Chocolate Cheesecake Filling

In a large mixing bowl, beat cream cheese, powdered sugar, and cocoa powder until smooth and creamy.
Pour in the melted semi-sweet chocolate and continue mixing until well incorporated.
In a separate bowl, whip the heavy cream and vanilla extract until soft peaks form. Gently fold it into the chocolate cream cheese mixture, keeping it light and airy.

3. Add the Rocky Road Goodness

Gently fold in mini marshmallows, chopped nuts, and chocolate chips until evenly distributed.
Pour the cheesecake mixture over the chilled crust and spread it out smoothly with a spatula.

4. Chill the Cheesecake

Cover with plastic wrap and refrigerate for at least 6 hours (preferably overnight) until fully set.

5. Garnish and Serve!

Once set, remove from the pan and top with whipped cream, extra marshmallows, chopped nuts, and a generous drizzle of melted chocolate for the perfect finishing touch.
Slice, serve, and enjoy!

Tips and Variations

Make it Nut-Free: If you’re allergic to nuts or prefer a nut-free version, simply omit the nuts or replace them with crushed cookies for extra crunch.
Use a Different Crust: Instead of graham crackers, try using chocolate cookies or digestive biscuits for a richer base.
Add a Salted Caramel Twist: Drizzle salted caramel on top for a sweet-and-salty contrast.
Experiment with Mix-ins: Swap out chocolate chips for peanut butter chips or add in crushed pretzels for even more texture!
Speed Up the Chilling Process: If you’re in a hurry, place the cheesecake in the freezer for 2-3 hours instead of refrigerating overnight.

Serving Suggestions

This cheesecake is already a showstopper, but a few extra touches can take it to the next level:

Chocolate Shavings: Use a vegetable peeler to create chocolate curls and sprinkle them over the top.
Extra Crunch: Add a sprinkle of crushed graham crackers or cookie crumbs just before serving.
Pair with Ice Cream: Serve a slice with a scoop of vanilla or chocolate ice cream for extra indulgence.

Single Slice of Chocolate Marshmallow Cheesecake

Perfect Pairings

To complement the rich and chocolatey flavors, try these drink pairings:

Coffee: A strong espresso or cappuccino balances the sweetness of the cheesecake beautifully.
Milkshakes: A vanilla or mocha milkshake enhances the creamy texture.
Red Wine: A glass of Port or Cabernet Sauvignon pairs well with chocolate desserts.
Hot Chocolate: For an ultra-decadent experience, serve with a mug of thick, creamy hot chocolate.

Storage and Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Wrap individual slices in plastic wrap and store in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.
Reheating? Nope! Since it’s a no-bake cheesecake, there’s no need for reheating—just slice and enjoy straight from the fridge!

Nutritional Information

Nutrient	Per Serving (Approximate)
Calories	420-450 kcal
Carbohydrates	35g
Protein	6g
Fat	30g
Sugar	25g
Fiber	2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

This No-Bake Rocky Road Cheesecake is a dream dessert that combines the classic crunch of rocky road with the creamy decadence of cheesecake. Whether you’re making it for a special occasion or just to satisfy a sweet craving, it’s guaranteed to impress!

Try it out and let me know how it turns out! Share your creations by tagging me on social media or dropping a comment below.