No-Bake Rocky Road Chocolate Cheesecake Recipe

Set your ovens to off with this no bake rocky road chocolate cheesecake recipe made with Galaxy caramel eggs and Maltesers mini bunnies

Done in 30 minutes

Serves 16

Dish by Hugh Woodward

Ingredients

What you'll need:

150gdigestive biscuits, crushed

50gunsalted butter

500gcream cheese

250ggreek yoghurt

28mlfresh lemon juice

60gicing sugar

50gmini marshmallows

5Malteasters mini bunnies

75gmilk chocolate, melted

25glarge marshmallows

25gmini marshmallows

5Malteaser bunnies

5Galaxy caramel eggs

Superstar baker Tara takes us through her deliciously decadent no bake chocolate cheesecake. Made with (deep breath now) Malteasters mini bunnies, Malteaser regular size bunnies, milk chocolate, mini marshmallows, massive marshmallows, Galaxy caramel eggs and icing sugar. That humming sound in your head is your sweet tooth going into overdrive. Don't worry about turning the oven on, this no bake cheesecake requires no baking at all but you may need a big lie down once you've polished off the final slice. Get the recipe for our no bake chocolate cheesecake below.

Method

Mix the biscuits and butter together until the mixture looks like wet sand. Press into a greased and lined 8-inch springform pan.

Use the bottom of a flat bowl or spoon to press into the base of the tin evenly. Chill until ready to use.

Whip the cream cheese, greek yoghurt, lemon juice, and, icing sugar together until smooth. Stir through the marshmallows and chopped Maltesers Bunnies through the mix.

Drizzle over the melted dark chocolate and using a knife swirl through the mixture.

Pour into the prepared tin with the biscuit base. Smooth the top. Chill in the fridge for 4 hours or overnight for best results.

Remove from the tin and top with more marshmallow, crushed bunnies, whole bunnies and halves of Galaxy Caramel Eggs. Drizzle over the dark chocolate and let chill for 10 minutes before slicing

What do you think of the recipe?

save recipe

Hugh Woodward

follow

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.