Imagine a dessert so decadent, so irresistibly creamy, that it transforms an ordinary moment into a spectacular culinary experience. This Rocky Road No Bake Cheesecake is not just a dessert; it's a magical combination of rich cream cheese, crunchy nuts, gooey marshmallows, and chocolate chips that will transport you to dessert heaven without ever turning on your oven. Get ready to wow your friends and family with this incredibly easy, mind-blowingly delicious treat that requires zero baking skills!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1 cup chocolate chips
- 1 cup chopped nuts (walnuts or pecans)
Instructions
- Begin by preparing your workspace and gathering all the ingredients: graham cracker crumbs, melted butter, cream cheese, powdered sugar, vanilla extract, mini marshmallows, chocolate chips, and chopped nuts.
- In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs with 1/2 cup of melted butter. Stir until the crumbs are evenly coated with the butter and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the back of a measuring cup or your fingers to ensure it is packed tightly and evenly.
- In a separate large mixing bowl, beat 2 cups of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add 1 cup of powdered sugar to the cream cheese, mixing well until fully incorporated and the mixture is smooth.
- Add 1 teaspoon of vanilla extract to the cream cheese mixture and continue to beat until combined.
- Gently fold in 1 cup of mini marshmallows, 1 cup of chocolate chips, and 1 cup of chopped nuts (walnuts or pecans) into the cream cheese mixture using a spatula or wooden spoon. Be careful not to overmix; you want to keep the marshmallows and nuts intact.
- Pour the cream cheese filling over the prepared graham cracker crust in the springform pan. Spread it evenly with a spatula to ensure a smooth top.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.
- Once set, carefully remove the sides of the springform pan. Slice the cheesecake into 10 servings and serve chilled. Optionally, top with additional mini marshmallows, chocolate chips, or nuts for garnish before serving.
Tips
- Ensure cream cheese is at room temperature for smooth, lump-free mixing.
- Press the graham cracker crust firmly and evenly for a solid base.
- Fold mix-ins gently to maintain their texture and prevent breaking.
- Chill the cheesecake overnight for the best set and flavor development.
- Use a hot knife (run under hot water and dried) for clean, smooth slices.
- For a more luxurious presentation, drizzle melted chocolate on top before serving.
- Store in the refrigerator and consume within 3-4 days for optimal freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 7g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 80mg
