Description
This Rocky Road Cheesecake Pudding is a decadent no-bake dessert featuring a creamy cream cheese filling layered inside a chocolate loaf cake-lined bowl, topped with a rich rocky road chocolate mix of biscuits, pretzels, and marshmallows. Finished with a glossy dark chocolate glaze and drizzled white chocolate, it’s an impressive yet easy treat perfect for special occasions.
Ingredients
Scale
Base and Lining
- 2 x 200g ready-made chocolate loaf or marble loaf cakes
Cheesecake Filling
- 2 x 280g tubs full-fat cream cheese
- 200ml double cream
- 75g icing sugar
- 2 tsp vanilla bean paste or extract
- ½ orange, zested
Rocky Road Topping
- 150g dark chocolate
- 75g butter
- 1 tbsp golden syrup
- 75g digestive biscuits
- 25g pretzel pieces
- 50g mini marshmallows
Chocolate Glaze
- 150g dark chocolate
- 225ml double cream
- 2 tbsp golden syrup
Decoration
- 50g white chocolate
- Edible glitter, chocolate truffles, sprinkles and sparkles (optional)
Instructions
- Prepare the Pudding Bowl: Line a 2 litre pudding bowl with cling film, leaving extra overhanging to cover later. Thinly slice the chocolate or marble loaf cakes lengthways (about 8-9 slices per cake) and arrange the slices to line the base and sides of the bowl, ensuring there are no gaps.
- Make the Cheesecake Filling: In a large bowl, whisk together the cream cheese, double cream, icing sugar, vanilla bean paste, and orange zest using an electric hand whisk until the mixture is thick and smooth. Spoon this filling into the cake-lined bowl, leaving room on top for the rocky road layer. Set aside.
- Prepare the Rocky Road Chocolate Mixture: Break 150g dark chocolate into a heatproof bowl and add the butter and golden syrup. Place the bowl over a pan of simmering water and let the mixture melt gently for a few minutes. Remove from heat once melted and stir until smooth and glossy.
- Combine Rocky Road Ingredients: Place the digestive biscuits into a food bag and crush them to vary the texture, with some fine crumbs and some larger pieces. Add the crushed biscuits, pretzel pieces, and mini marshmallows to the melted chocolate mixture and stir until everything is evenly coated.
- Assemble and Chill: Spoon the rocky road mixture over the cheesecake filling in the pudding bowl, spreading evenly to cover the surface. Wrap the bowl with cling film and place a plate on top with a heavy can to weigh it down. Chill in the refrigerator for at least 24 hours or up to three days to set properly.
- Make the Chocolate Glaze: On the day of serving, heat the cream, dark chocolate, and golden syrup in a pan over low to medium heat, stirring continuously until the chocolate melts and forms a smooth, pourable glaze. Avoid boiling.
- Glaze the Cheesecake: Unwrap the chilled cheesecake pudding and carefully invert it onto a wire rack placed over a tray to catch drips. Pour the warm chocolate glaze over the top to cover completely. When the glaze stops dripping, transfer the pudding to a serving plate. Chill for about 10 minutes to set the glaze.
- Decorate: Melt the white chocolate in short bursts in the microwave until smooth. Drizzle it artistically over the set glaze. Finish by decorating with edible glitter, gold sprinkles, and chocolate truffles as desired.
Notes
- For best results, chill the cheesecake pudding for at least 24 hours to allow the flavors to meld and the layers to set firmly.
- You can substitute the loaf cakes with a similar chocolate sponge or marble cake if preferred.
- Be careful not to let the chocolate glaze mixture boil to prevent it from separating.
- Use cling film generously to ensure easy removal of the cheesecake pudding without breaking its shape.
- Decorations are optional but add a festive and impressive look to the final dessert.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: British
Keywords: rocky road cheesecake pudding, no bake cheesecake, chocolate dessert, rocky road topping, layered pudding dessert, chocolate loaf cake, easy pudding recipe
