Rocky Road Cheesecake combines the delicious flavors we love in rocky road ice cream with decadent creamy cheesecake to create a dessert that is absolutely the best of both worlds.
If we had to pick one flavor of ice cream to eat for the rest of our lives it would be rocky road. That delicious combination of chocolate ice cream, marshmallow ribbon – or marshmallow pieces, depending on the company – and almonds is a flavor combination that we just can’t get enough of.
Now, if we had to pick one pie or cake to eat for the rest of our lives, it would probably be cheesecake. It’s such a rich, creamy dessert. It’s sweet but not too sweet. It has a touch of tang but not too much. It’s a perfect flavor profile. What’s even better than that is that you can switch it up so easily to create all sorts of new flavors. Like this rocky road cheesecake, for example. It’s one of our favorite recipes, and we can’t wait for you to try it.
Rocky Road Cheesecake
Rocky road cheesecake is the very definition of a winning mashup. It takes everything we love about both rocky road ice cream and cheesecake and smashes it all together into one ultimate dessert that is the height of sweet deliciousness.
A graham cracker crust is topped with cheesecake filling. After that, the entire thing is topped with chocolate, almonds, and marshmallows. It’s rich, decadent, and absolutely delicious. What’s more, it’s incredibly easy to make. It doesn’t take a lot of fancy tricks or baking know how. It’s a recipe simple enough that even beginners can make it and delicious enough that no one would suspect!
It takes a few ingredients to make this rocky road cheesecake, but those ingredients are incredibly simple. You’ll need the basic cheesecake ingredients like cream cheese, sugar, and vanilla and just a few extra ingredients to give it that rocky road deliciousness. Take a look.
- Graham cracker crumbs
- Melted butter
- Softened cream cheese
- Semi sweet chocolate chips
- Mini marshmallows
- Toasted sliced almonds
That’s all you need. It’s not an involved list at all. You almost certainly have most if not all of these ingredients in your kitchen right this second!
Making Rocky Road Cheesecake
Much like the ingredient list, there are a few things to do to make this cheesecake, but they’re all very easy steps. Each step is incredibly simple, so when put together, the recipe is actually quite simple. You’ll find the complete recipe with amounts and times in the recipe card at the end of the post, but take a look at this overview to see just how easy this recipe is.
- Mix graham cracker crumbs with sugar and melted butter.
- Press into the bottom of a springform pan.
- Beat cream cheese, sugar, and vanilla until blended.
- Add eggs, one at a time, to cream cheese mixture until just blended.
- Pour over crust and bake until the center is almost set.
- Remove cheesecake from pan and refrigerate for at least four hours.
- Melt chocoalte chips and butter in a double boiler or microwave until smooth and melted.
- Pour chocolate over chilled cheesecake.
- Sprinkle with marshmallows and almonds around the edge.
That’s all there is to it! As you can see, when you break down this recipe, you’ll find that each step needed to create this rocky road cheesecake is very simple, making for an overall recipe that is really easy.
This is a very straightforward recipe, but as with all things that are easy, there are some little things you can do to make it even easier. These tips will help ensure that you get the absolute best cheesecake possible, making each and every part of the cheesecake the best that it can be, so don’t skip this part!
Fully Soften Your Cream Cheese
It’s important that you fully soften your cream cheese before blending it to make the cheesecake. Fully softened cream cheese incorporates well with the other ingredients, creating a rich, silly texture that is absolutely perfect.
If your cream cheese isn’t fully softened, you’ll end up with a lumpy cheesecake mix that has chunks of cream cheese in it.
Room Temperature Eggs
Room temperature eggs combine better with other ingredients than cold eggs. Although the difference is slight, it doesn’t take much to put your eggs out on the counter to come to room temperature before you begin the baking process.
Bake with a Pan of Water
Sometimes, you’ll see cheesecake that has broken in the center. It might be a little crack, or it might look like the grand canyon in the center of the cheesecake. That happens when the cake becomes too dry while it bakes.
If your worried about that in the future when your serving a cheesecake that is plain on top there is a trick you can use…To counteract that, place a shallow pan of water on the lowest rack in the oven while the cheesecake bakes. The humidity will keep the cheesecake from cracking. We use this for almost every cheesecake since it does make for a smooth and creamy cheesecake.
Fully Chill the Cheesecake
Because the top chocolate layer of this rocky road cheesecake is poured directly over the cheesecake base while it’s still warm, it’s important that your cheesecake is fully chilled. This allows it to stand up to the warmth of the chocolate as it’s poured over the top.
If your cheesecake isn’t chilled completely, it will begin to “melt” or separated due to the heat of the chocolate as it’s poured over it.
As with any cheesecake, there are a lot of ways you can mix things up with this rocky road cheesecake. Of course, it won’t be rocky road anymore, but that’s okay. What it will be is delicious! All of these variations are super simple, but make for a completely different flavor, and it all comes from this one easy recipe.
Change the Cheesecake
This recipe uses a basic cheesecake, but you can switch things up to make other tasty combos. Try a peanut butter cheesecake or a chocolate cheesecake to create an extra rich cheesecake that is a chocolate lover’s dream.
Change the Chocolate
You can change the semi sweet chocolate layer on this cheesecake to dark chocolate, milk chocolate, or even white chocolate. They’ll all work with this recipe. For a double chocolate treat, try making a chocolate cheesecake base with a white chocolate top layer!
Change the Crust
You can change up everything about this recipe, even the crust. Try adding a bit of melted chocolate when you mix up your graham cracker crust to create a chocolate crust!
Serving Rocky Road Cheesecake
You don’t need any kind of extra topping whatsoever to serve up this tasty rocky road cheesecake. All you need is a fork, a plate, and a mug of coffee or a glass of milk. This delicious cheesecake has every single thing it needs right in it!
It’s the perfect dish for a weeknight dessert, a potluck, or a holiday get-together. It’s so rich, delicious, and easy to make, it’s never a bad choice. Bake it up whenever you want a sweet, decadent treat!
Storing Rocky Road Cheesecake
This cheesecake will keep well in the refrigerator in an air-tight container for up to five days. For longer storage, you can freeze it for up to a month. To freeze, chill the cheesecake completely in the refrigerator and then wrap it tightly in cling wrap and foil. To serve, defrost in the refrigerator overnight.
Rocky Road Cheesecake is Always a Winner
This rocky road cheesecake is rich, decadent, delicious, and most importantly, easy. It combines all the rich flavors we love in rocky road ice cream with the smooth creaminess of cheesecake into one dessert that always hits the spot for everyone. Give this recipe a try, and we know you’ll love it as much as we do.
OTHER DESSERTS YOU WILL LOVE:
Rocky Road Cheesecake
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons sugar
- 1/2 cup butter, melted
- 4 packages (8 oz. each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 ½ cups semi sweet chocolate chips
- 2 tablespoons butter
- ½ cup mini marshmallows
- ½ cup toasted sliced almonds
- Preheat the oven to 325 degrees.
- Mix the graham cracker crumbs with 3 tablespoons of sugar and the melted butter.
- Press onto the bottom of the 9-inch springform pan.
- Beat cream cheese, 1 cup sugar and vanilla with mixer until blended.
- Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour over the crust.
- Bake for 55 min. or until the center is almost set. Run the knife around the rim of the pan to loosen the cake; cool before removing the rim.
- Refrigerate cheesecake for 4 hours.
- Melt the chocolate chips and 2 tablespoons butter together in a double boiler or microwave until smooth and melted.
- Pour the chocolate all over the top of the cheesecake.
- Sprinkle the marshmallows and almonds all around the edge.
- Serve and enjoy!