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Chocolate Raspberry Cheesecake Rocky Road

A delightful fusion of rich chocolate, tangy raspberries, and crunchy rocky road in a creamy cheesecake base, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 6 hours
Servings: 10 servings
Course: Dessert
Cuisine: Fusion, International
Calories: 450
Ingredients Method Notes

Ingredients
  

Base
  • 105 g Kellogg’s Rice Bubbles
  • 2 tbsp desiccated coconut
  • 120 g pink and white mini marshmallows
  • 50 g unsalted butter, chopped
  • 2 tbsp cocoa powder
Cheesecake Layer
  • 500 g cream cheese, at room temperature
  • 110 g caster sugar
  • 50 g Ayam Coconut Milk Powder
  • 300 ml thickened cream
  • 125 g fresh raspberries
Rocky Road Topping
  • 150 g Nestlé White Choc Melts, melted
  • 4 pieces scotch finger biscuits, coarsely chopped
  • 50 g mini marshmallows
  • 45 g blanched hazelnuts, toasted
  • 45 g glacé cherries, chopped
  • 3 pieces Turkish delight, chopped
  • 250 g milk chocolate, melted
  • 1 tbsp coconut oil, melted

Method
 

Preparation
  1. Grease and line a 22cm round 2.5L hemisphere cake pan with plastic wrap.
  2. In a heatproof bowl, mix the Rice Bubbles and desiccated coconut.
  3. Melt the marshmallows, butter, and cocoa in a saucepan over medium heat for 8-10 minutes until smooth.
  4. Pour the melted mixture into the Rice Bubbles mixture and press into the base and sides of the cake pan. Refrigerate for 15 minutes.
  5. Beat together the cream cheese, sugar, and coconut milk powder until smooth.
  6. Add the thickened cream and beat until thick.
  7. Gently fold in the fresh raspberries and pour the mixture into the Rice Bubble base. Smooth the surface and chill for 30 minutes.
  8. In a bowl, combine biscuits, mini marshmallows, hazelnuts, cherries, and Turkish delight.
  9. Mix melted milk chocolate with coconut oil and stir into the biscuit mixture.
  10. Spoon the rocky road mixture over the cheesecake layer, level it off, cover, and refrigerate for 6 hours or overnight.
Serving
  1. Turn the cheesecake onto a plate, drizzle with melted white chocolate, and decorate with Jaffas and spearmint leaves.

Notes

Store any leftovers securely wrapped in the fridge for up to 5 days. Add a pinch of sea salt for gourmet touch or experiment with different chocolate types.