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Rocky road no-bake cheesecake

Rocky road no-bake cheesecake


Rethink classic cheesecake with this chewy, crunchy base, which you can make from leftover treats

  • Feeds 12 Feeds 12
  • Ready in 40 minutes

Each serving contains

  • Energy
    1115kj 266kcal
  • Fat
    Med 18%
  • Saturates
    High 39%
  • Sugar
    High 27%
  • Salt
    Med 6%

% of adult’s reference intake | Carbohydrates per serving : 29g

Bring Co-op to your front door

Big Bag Option


  • 30g Co-op unsalted butter, cubed,
  • plus extra for greasing
  • 80g leftover Easter milk or dark chocolate, or cooking chocolate
  • 80g rich tea biscuits, crushed 50g mini Co-op marshmallows 30g chocolate honeycomb balls, roughly chopped
  • 2 x 200g packs Co-op light soft cheese
  • 200g Co-op 0% fat Greek style natural yogurt
  • 40g Fairtrade icing sugar, sifted
  • 2 tsp vanilla extract
  • 12g sachet gelatin powder 180g mini chocolate eggs, some roughly chopped


  1. Grease and line an 18cm loose- bottomed cake tin
  2. Melt the butter and chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth
  3. Remove from the heat and add the biscuits, marshmallows and honeycomb
  4. Tip into the prepared tin and press down with the back of a spoon until smooth
  5. Chill in the fridge while you make the filling
  6. For the filling, whisk the soft cheese, yogurt, icing sugar and vanilla together until smooth
  7. Put 3 tbsp very warm water in a small bowl and add the gelatin
  8. Stir until it has dissolved, then mix into the rest of the filling
  9. Pour on top of the biscuit base, smooth the top and leave to set in the fridge for 3-4 hours, or overnight if you have time
  10. To serve, remove the cake from the tin and decorate with the mini chocolate eggs

Timing plus 3-4 hours chilling

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