Filed Under: Cheesecake | Chocolate

No Bake Rocky Road Cheesecake

Recipe By Jess Holmes
August 12th, 2016

A creamy no bake chocolate cheesecake filled to the brim with roasted peanuts and mini marshmallows, all on top of a sweet Oreo cookie crust!

Yield: 1 9 inch cake

Prep Time: 30 minutes

Tessa's Recipe Rundown...

Taste: Chocolate cheesecake with all the flavours of rocky road
Texture: Melt-in-your-mouth cheesecake with a crunchy Oreo cookie crust
Ease: Surprisingly easy – the hardest part is waiting for it to set
Appearance: Super pretty!
Pros: It’s a really great dessert to make ahead of time
Cons: It’s hard to wait for it to set!
Would I make this again? Absolutely!

Please welcome back Jess from Sweetest Menu as she shares another delightful recipe, No Bake Rocky Road Cheesecake! Be sure to visit her mouthwatering blog today. -Tessa
No Bake Rocky Road Cheesecake

I LOVE rocky road. Do you? Here in Australia, rocky road is usually made with chocolate, marshmallows and peanuts. So today, I’ve taken that mouth-watering combo and made it into a gorgeous No Bake Rocky Road Cheesecake!

Aren’t no bake desserts just the greatest? I love using my oven, but sometimes, especially in summer, turning on the oven just isn’t ideal. And even though it’s technically winter here, I’m still living in t-shirts and shorts because we really don’t have much of a winter. It’s either hot, really hot or I can’t be bother to get off the couch and walk to the fridge its so hot. So since dessert is a good idea all year round – no bake desserts often come to my rescue.

No Bake Rocky Road Cheesecake

You’re going to LOVE this No Bake Rocky Road Cheesecake. It has a super fluffy texture and a soft chocolate flavour, with the added crunch of roasted peanuts and melt-in-your-mouth marshmallows. Plus there’s Oreos! #winning

More chocolate, peanuts and marshmallows are scattered on top because, well, why not, right? This dessert is sure to impress your dinner guests! And they never have to know JUST how easy it is to make. Thanks to the stiffness of the whipped cream, you don’t even need to bother with any gelatine!

No Bake Rocky Road Cheesecake

Also you can use whatever nuts you like. I know in America, rocky road is often made with almonds or walnuts, so you could easily use those instead of the peanuts. Or even pecans or macadamias! The choice is yours.

All I know, is no matter what, you will end up with one sweet cheesecake. So what are you waiting for? Get out those Oreos and get baking!

No Bake Rocky Road Cheesecake

How to make
No Bake Rocky Road Cheesecake

Yield: 1 9 inch cake
Prep Time: 30 minutes
Inactive Time 3 hours
Total Time: 3 hours 30 minutes
A creamy no bake chocolate cheesecake filled to the brim with roasted peanuts and mini marshmallows, all on top of a sweet Oreo cookie crust!


  • Approximately 20 (200 grams) Oreo cookies
  • 1/4 cup (60 grams) unsalted butter
  • 2 and 1/2 cups (500 grams) cream cheese, room temperature
  • 1/4 cup (50 grams) granulated or caster sugar
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cup (360 ml) thickened or heavy cream
  • 1 cup (150 grams) good quality semi-sweet or dark chocolate
  • 3/4 cup (105 grams) roasted peanuts
  • 2 cups (110 grams) mini marshmallows
  • 1/2 cup (75 grams) semi-sweet or dark chocolate, for decorating


  1. Lightly grease a 9 inch (23 cm) springform baking tin with a little butter and set aside. Add your Oreo cookies (cream and all) to a food processor and blend until they resemble fine crumbs. If you don’t have a food processor, place them in a sandwich bag and bash with a rolling pin. Melt your butter in the microwave and add it to your crushed Oreos and whiz again (or stir well) until the mixture resembles wet sand. Pour your Oreo mixture into your prepared tin and press down gently to form an even layer. Pop in the fridge.
  2. Add your softened cream cheese,  sugar and vanilla to a large mixing bowl and beat with an electric mixer until smooth and creamy. In a separate bowl, add your cream and beat with an electric mixer until soft peaks form. Finally, melt your dark chocolate in the microwave until it is just melted – give it a good stir. Then add your chocolate to your cream cheese mixture and beat until smooth. Then gently fold through the whipped cream. Add 1 cup (55 grams) of mini marshmallows and 1/2 cup (35 grams) of roasted peanuts and stir through. Pour your cheesecake over the top of your Oreo cookie base, cover loosely with alfoil and refrigerate for at least 3 hours or overnight.
  3. When you are ready to serve, scatter the remaining 1/2 cup (35 grams) of roasted peanuts and 1 cup (55 grams) of mini marshmallows and lightly press them into the top of the cheesecake. Melt your extra chocolate in the microwave and then use a spoon to drizzle the melted chocolate all over the cheesecake. Cut and serve!
Course: Dessert
Cuisine: American

Tessa Arias

About Jess...

Jess loves to create, bake and shoot American-inspired recipes from her Australian kitchen at With a background in advertising, she is a copywriter by day and a recipe creator/dessert taste-tester by night (and on the weekends). Even at her work desk, you will find her daydreaming about calorie-laden sweets and counting down the days to her next trip to the USA.

Find Jess on  

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Recipe Rating

  1. #
    Rachel @ Mesa Cooking Co. — August 12, 2016 at 6:19 am

    What a fun and gorgeous dessert! Always love a show-stopping dinner party dessert 🙂 Love this!

    • #
      Jess Holmes — August 12, 2016 at 1:57 pm

      Thanks Rachel! 🙂

  2. #
    Sandy — August 12, 2016 at 10:08 am

    How many calories are in this

    • #
      Jess Holmes — August 12, 2016 at 1:57 pm

      Hi Sandy, I don’t know about calories – sorry!

  3. #
    Gemma — August 13, 2016 at 12:35 pm

    Erm… YUM!! This looks amazing!


    • #
      Jess Holmes — August 13, 2016 at 1:55 pm

      Thanks Gemma! It tastes amazing too! 😉

  4. #
    Erin — September 28, 2016 at 9:26 am

    Any idea if this would freeze well? How many days is it good for in the fridge?

    • #
      Jess Holmes — October 11, 2016 at 2:38 pm

      Hi Erin, I haven’t frozen it myself but I think it would be fine (without the final topping) to freeze and just let it thaw in the fridge overnight prior to serving. It would keep well in the fridge for 3-4 days. Enjoy!

  5. #
    Jamie — December 12, 2016 at 6:51 am

    I love rocky road. This recipe is fab I’ll definitely have to try 🙂

  6. #
    Chaviva Gordon-Bennett — May 26, 2017 at 9:38 am

    Hey! Just wanted to let you know the word granulated is misspelled in the recipe 🙂

  7. #
    Eman — June 12, 2017 at 9:16 pm

    I have noticed that u didnt use gelatine in this receipe.. will i get a nice stand cheesecake without using gelatine with thw same proportional of ingredients ?

    • #
      Scar — August 21, 2019 at 12:08 pm

      How many does this recipe cater for?

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