Rocky Road Cheesecake (Lactose Free!)
Welcome back to another lactose free recipe. This week I am sharing with you an easy recipe for a rocky road cheesecake. An Oreo base with a creamy vanilla cheesecake Topped with chocolate cream, peanuts, strawberries, and marshmallows. Then smothered in delicious dark chocolate.   The recipes on this website have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Servings: 1 yield(s)
Prep Time: 45 mins
Total Time: 45 mins
Ingredients
    Cheesecake
  • 2 packets Oreos (check to make sure they don’t have milk)
  • 3 tbsp Melted margarine (lactose free) (Brand Used - Nuttelex Original)
  • 500 g ROOM TEMPERATURE Cream cheese (lactose free) (Brand used - Liddells)
  • 1/2 cup Caster sugar
  • 2 tsp Vanilla extract
  • 600 ml ROOM TEMPERATURE Cream (lactose free) (Brand Used - Pauls Zymil)
  • 1/3 cup Boiling water
  • 20 g Gelatine powder
  • Springform cake tin
  • Baking paper
    • Decorating
  • 600 ml Cream (lactose free) (Brand Used - Pauls Zymil)
  • 1/3 cup Cocoa powder
  • 1/2 cup Sugar
  • Large pink and white marshmallows
  • Mini marshmallows
  • Granulated peanuts
  • Strawberries (cherries or raspberries are also a good option)
  • Shredded coconut (optional)
  • Piping bag
Instructions
    Cheesecake
  1. Line the bottom of your tin with a circle of baking paper.
  2. Place the cookies into the food processor.
  3. Blitz until fine crumbs form.
  4. Pour in the melted margarine and mix well.
  5. Press the mixture onto the bottom of the tin making sure there are no cracks or gaps.
  6. Refrigerate for 30 minutes.
  7. In a small bowl add the water and gelatine. Mix well and set aside.
  8. Place the cream cheese, sugar and vanilla extract into a large bowl and whisk until smooth.
  9. Add in the cream and the gelatine mixture and whisk until completely combined.
  10. Spoon the mixture into the tin. Smooth the mixture down and tap the pan on the bench to remove any air bubbles.
  11. Leave the cheesecake to set in the fridge for at least 4 hours, overnight is preferable.
    12. Decorating
  12. When the cheesecake has set, we can move onto the decorating part.
  13. Place the cream into a large mixing bowl. Whisk until the cream forms stiff peaks.
  14. Add the sugar and sift in the cocoa powder.
  15. Mix until well combined.
  16. Wash and halve the strawberries. Grab the marshmallows and nuts.
  17. Gently take the cheesecake out of the tin and remove the baking paper. Place onto a clean plate.
  18. Spoon the chocolate cream onto the cheesecake.
  19. Place the strawberries, marshmallows, and nuts on top of the cream
  20. If it is hot when you are making this cheesecake, I recommend refrigerating the cheesecake for an hour after decorating so the cream can harden up. If the cream gets too hot it will lose its shape and the toppings will slide off.
  21. Place a handful of the dark chocolate pieces into a microwave proof bowl. Place in the microwave for twenty seconds. Take it out and stir using a metal spoon.
  22. Place back in the microwave for another twenty seconds. The mixture should have melted slightly. Stir until the rest of the lumps have melted through. The residual heat should be enough to finish melting the other lumps. Spoon the chocolate into piping bag.
  23. Cut a small amount of the piping bag so it creates a small hole. Generously drizzle the top of the cheesecake with the dark chocolate.
  24. Place the cheesecake into the fridge for an hour so the cream hardens. If you leave the cheesecake out too long the cream will warm up too much and the toppings may slide off the cheesecake.
  25. Congratulations you have now made rocky road cheesecake.
  26. Serve, devour and enjoy.