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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
