Rocky Road Cheesecake Pudding Recipe

ByJake Silas
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Introduction

This Rocky Road Cheesecake Pudding is a decadent, no-bake dessert that combines rich chocolate, creamy cheesecake, and crunchy, sweet rocky road toppings. It’s perfect for impressing guests or treating yourself to something indulgent and playful.

A round bundt cake covered in shiny dark chocolate glaze sits on a white plate on a white marbled surface. The cake is decorated with white chocolate drizzles flowing from top to bottom and small golden round sprinkles scattered on the top and sides. Three sparklers are lit, standing upright in the center of the cake, adding a festive touch. One slice is cut out, revealing a creamy white inside with chunks of darker chocolate embedded within. A knife with a wooden handle lies next to the plate, and a woman's hand holds a sparkler in the background. A glass of light-colored drink and a small stack of white plates are visible blurred behind the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 x 200g ready-made chocolate loaf or marble loaf cakes
  • 225ml double cream
  • 150g dark chocolate, finely chopped
  • 2 tbsp golden syrup
  • 50g white chocolate
  • Edible glitter, chocolate truffles, sprinkles and sparkles, to decorate (optional)
  • 2 x 280g tubs full-fat cream cheese
  • 200ml double cream
  • 75g icing sugar
  • 2 tsp vanilla bean paste or extract
  • ½ orange, zested
  • 150g dark chocolate
  • 75g butter
  • 1 tbsp golden syrup
  • 75g digestive biscuits
  • 25g pretzel pieces
  • 50g mini marshmallows

Instructions

  1. Step 1: Line a 2 litre pudding bowl with cling film, leaving some overhanging to cover the top later. Thinly slice the loaf cakes lengthways (8-9 slices per cake) and use the slices to line the base and sides of the bowl, making sure there are no gaps.
  2. Step 2: In a large bowl, whisk together the 2 tubs of cream cheese, 200ml double cream, 75g icing sugar, 2 tsp vanilla bean paste, and the zest of half an orange with an electric hand whisk until thick and smooth. Fill the lined bowl with this cheesecake mixture, leaving some space on top for the rocky road layer. Set aside.
  3. Step 3: Break 150g dark chocolate into pieces in a heatproof bowl. Add 75g butter and 1 tbsp golden syrup. Set over a pan of simmering water, making sure the bowl does not touch the water, and melt gently. Remove from heat once melted and stir until smooth and glossy.
  4. Step 4: Crush the 75g digestive biscuits in a food bag using a rolling pin until you have a mix of fine crumbs and some larger pieces. Combine the crushed biscuits, 25g pretzel pieces, and 50g mini marshmallows with the melted chocolate mixture, stirring gently to coat everything evenly.
  5. Step 5: Spoon the rocky road mixture evenly over the cheesecake layer in the bowl. Wrap the entire bowl with cling film and place a plate on top with a can or weight to press down gently. Chill in the fridge for at least 24 hours, or up to three days, to set fully.
  6. Step 6: When ready to serve, heat 225ml double cream, 150g finely chopped dark chocolate, and 2 tbsp golden syrup in a pan over low-medium heat, stirring until the chocolate melts and the glaze is smooth and pourable. Do not let it boil.
  7. Step 7: Unwrap the chilled cheesecake pudding and carefully turn it out onto a wire rack placed over a tray. Pour the warm chocolate glaze evenly over the top, allowing it to drip down the sides. When the dripping slows, use a fish slice or spatula to transfer the pudding to a serving plate. Chill until the glaze sets, about 10 minutes.
  8. Step 8: Melt the 50g white chocolate in short bursts in the microwave, stirring in between until smooth. Drizzle the white chocolate over the set glaze, then decorate with edible glitter, chocolate truffles, sprinkles, and sparkles as desired.

Tips & Variations

  • Use a mix of chocolate and marble loaf cakes for a contrasting look and flavor in your pudding lining.
  • Swap pretzel pieces for chopped nuts if you prefer a different crunchy texture.
  • For a citrus twist, add a little orange zest to the rocky road mixture before chilling.
  • If you want a lighter version, replace the full-fat cream cheese with a lighter variety, though the dessert will be less rich.

Storage

Cover the cheesecake pudding well with cling film and store it in the refrigerator for up to three days. Reheat is not recommended as it is best served chilled to maintain its texture. If needed, you can prepare it a day in advance to allow flavors to develop fully.

How to Serve

The image shows a round dome-shaped cake with a glossy dark chocolate outer layer covered in white chocolate drizzle forming thin, uneven lines that flow down the sides. The top of the cake is decorated with small golden balls and star shapes, with four lit sparklers adding bright sparks and light. One slice is cut out, revealing a white cream layer inside with chunks of dark chocolate embedded, creating a contrast between the dark outer shell and the light inner filling. The cake sits on a white plate on a white marbled surface, with a knife next to the plate and a glass blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of ready-made loaf cakes?

Absolutely! Use a moist chocolate or marble cake baked at home, sliced thinly to line the bowl just the same as the ready-made versions.

Can I make this recipe vegan or dairy-free?

This recipe relies heavily on dairy such as cream cheese and double cream, but you could experiment with vegan cream cheese and coconut cream substitutes, though texture and flavor will vary.

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Rocky Road Cheesecake Pudding Recipe

★★★★★

4.7 from 60 reviews
  • Author: Jake
  • Total Time: 24 hours 40 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
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Description

This Rocky Road Cheesecake Pudding is a decadent no-bake dessert featuring layers of chocolate loaf cake filled with a smooth cream cheese mixture, topped with a crunchy rocky road mixture and finished with a glossy chocolate glaze and decorative white chocolate drizzle. Perfectly rich and indulgent, it makes an impressive centerpiece dessert for special occasions.

Ingredients

Scale

For the Base and Filling

  • 2 x 200g ready-made chocolate loaf or marble loaf cakes
  • 2 x 280g tubs full-fat cream cheese
  • 200ml double cream
  • 75g icing sugar
  • 2 tsp vanilla bean paste or extract
  • ½ orange, zested

For the Rocky Road Topping

  • 150g dark chocolate
  • 75g butter
  • 1 tbsp golden syrup
  • 75g digestive biscuits
  • 25g pretzel pieces
  • 50g mini marshmallows

For the Chocolate Glaze and Decoration

  • 150g dark chocolate, finely chopped
  • 225ml double cream
  • 2 tbsp golden syrup
  • 50g white chocolate
  • Edible glitter, chocolate truffles, sprinkles and sparkles, to decorate (optional)

Instructions

  1. Line the Bowl: Line a 2 litre pudding bowl with cling film, leaving some overhanging to cover later. Thinly slice the chocolate or marble loaf cakes lengthways into 8-9 slices each and use these slices to line the base and sides of the bowl, ensuring there are no gaps.
  2. Make the Filling: In a 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. Fill the lined bowl with this mixture, leaving room to add the rocky road topping later. Set aside.
  3. Prepare the Rocky Road Mixture: Break the dark chocolate into pieces in a heatproof bowl. Add the butter and golden syrup. Set the bowl over a pan of simmering water (double boiler) and let the ingredients melt gently, stirring occasionally until smooth and glossy. Remove from heat.
  4. Mix Rocky Road Ingredients: Place the digestive biscuits in a food bag and crush them with a rolling pin into a mixture of fine crumbs and larger pieces. Add the crushed biscuits, pretzel pieces, and mini marshmallows into the melted chocolate mixture. Stir until everything is evenly coated with chocolate.
  5. Assemble Rocky Road Layer: Spoon the rocky road mixture over the cheesecake filling in the pudding bowl, covering the surface completely. Wrap the bowl tightly with cling film and place a plate on top with a can or weight to press the topping down. Chill in the refrigerator for at least 24 hours, up to 3 days.
  6. Make the Chocolate Glaze: When ready to serve, heat the 225ml double cream, finely chopped dark chocolate, and 2 tbsp golden syrup in a pan over low to medium heat, stirring until the chocolate has melted and the mixture is pourable but not boiling.
  7. Glaze the Cheesecake: Unwrap the chilled cheesecake pudding and carefully turn it out onto a wire rack placed over a tray. Pour the warm chocolate glaze evenly over the top to coat the entire cake. When the glaze stops dripping, use a fish slice to transfer the cheesecake onto a serving plate. Chill for about 10 minutes until glaze sets.
  8. Decorate: Melt the white chocolate in short bursts in the microwave until smooth. Drizzle the melted white chocolate over the top of the cheesecake. Add optional decorations such as edible glitter, gold sprinkles, and chocolate truffles as desired.

Notes

  • Ensure the pudding bowl is well lined with cling film for easy unmolding.
  • Do not boil the cream when making the glaze; gentle heating is sufficient.
  • Chilling for at least 24 hours allows flavors to meld and the rocky road topping to set perfectly.
  • Use a sharp knife to thinly slice the loaf cakes evenly for a neat finish.
  • Optional decorations add a festive touch but can be omitted for a simpler presentation.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

Keywords: rocky road cheesecake pudding, no bake cheesecake, chocolate dessert, pudding bowl dessert, easy party dessert, chocolate loaf cake dessert

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