This decadent rocky road cheesecake is the perfect dessert to serve guests — rich, fun, and guaranteed to elicit a “Wow!”
We heart cheesecake
I’m obsessed with cheesecake these days and keep finding reasons to make it. Whether it’s a seasonal celebration or a quiet moment at home, cheesecake seems to be the answer.
Sometimes the reasons are silly — “It’s finally fall,” or “I’m heading upstairs to shave” — and sometimes I simply want to try another variation. The only problem is that every cheesecake I bake must be eaten, so I’ve learned to freeze slices to stretch things out and avoid temptation.
That strategy helps… mostly. It does make me think twice before offering to bake another one, but I still can’t resist experimenting. This rocky road version combines a chocolate cookie crust, a creamy cheesecake filling, dollops of marshmallow fluff and a glossy chocolate ganache for an over-the-top finish.
How to make this rocky road cheesecake
Pre-step
Preheat the oven to 350°F (175°C). Liberally grease a 9- or 10-inch springform pan.
Step one
Gather the crust ingredients: chocolate creme cookies and butter.
Step two
Place 17 chocolate creme cookies in a food processor and pulse until they become fine crumbs.
Step three
Melt 4 tablespoons (half a stick) of butter, combine with the cookie crumbs, then press the mixture firmly into the prepared springform pan to form the crust.
Step five
In a stand mixer, beat together the cream cheese and sugar until smooth and well combined.
Step six
Gather the remaining cheesecake ingredients: eggs, milk, vanilla and flour.
Step seven
Add the eggs to the mixer two at a time, mixing until incorporated after each addition.
Step eight
Fold in 1/2 cup milk (almond or other milk), 2 teaspoons vanilla extract and 1/4 cup flour until just combined. Pour the batter over the pressed cookie crust.
Step nine
Bake the cheesecake for 1 hour at 350°F.
Rest
After baking, turn off the oven and let the cheesecake rest inside for at least 3 hours — 5 hours is ideal. This slow cooling helps prevent cracks and gives the filling a silky texture.
When the cheesecake has cooled, remove it from the oven and release the side of the springform pan. Prepare the ganache and marshmallow topping — these elements create the rocky road character.
Step ten
For the ganache, combine 1 cup chocolate chips and 1 cup light cream in a saucepan over medium-low heat. Stir until the chocolate is fully melted and the mixture is smooth.
Step eleven
Dollop marshmallow fluff in blobs across the top of the cheesecake — use as much or as little as you like. Pour the warm ganache over the top so it drips and spreads, creating a glossy, dramatic finish.
If desired, add a little extra ganache for a more indulgent look and richer taste.
Slice and plate the cheesecake when the ganache has set slightly. Serve and enjoy.
Plated and perfect.
Delicious! I hope you enjoy this rocky road cheesecake as much as we do. It’s a show-stopping dessert with a silky cheesecake center, marshmallow highlights and rich chocolate ganache.
Please leave a comment to tell me what kind of cheesecake you love — I always enjoy hearing your favorites.
Other rocky road recipes
- Fudge
- No-churn rocky road ice cream
And as always, may all your dishes be delish!
Decadent Rocky Road Cheesecake
Ingredients
Crust
- 17 chocolate creme cookies
- 4 tablespoons butter
Cheesecake
- 4 packages cream cheese
- 3/4 cup sugar
- 4 eggs
- 1/2 cup almond milk (or other milk)
- 2 teaspoons vanilla extract
- 1/4 cup flour
- 6 tablespoons marshmallow fluff
Ganache
- 1 cup chocolate chips
- 1 cup light cream
Instructions
Make it
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Preheat oven to 350°F and grease a springform pan.
-
Process chocolate creme cookies in a food processor until they form fine crumbs (17 cookies).
-
Melt 4 tablespoons butter, combine with the crumbs, press into the springform pan.
-
Beat 4 packages cream cheese and 3/4 cup sugar until smooth in a stand mixer.
-
Add the eggs two at a time, mixing between additions (4 eggs total).
-
Fold in 1/2 cup milk, 2 teaspoons vanilla and 1/4 cup flour. Pour batter into the crust.
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Bake for 1 hour.
-
Turn off the oven and let the cheesecake rest inside for at least 3 hours (5 hours preferred).
-
Heat 1 cup chocolate chips with 1 cup light cream over medium-low heat, stirring until smooth to make ganache.
-
Dollop marshmallow fluff across the top (6 tablespoons) and pour the ganache over the cheesecake.
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Slice and serve.