Rocky Road Cheesecake
Creamy, no-bake chocolate cheesecake, loaded with miniature marshmallows and nuts, in a chocolate crumb crust.
1 cup chocolate wafer crumbs
3 tablespoons butter or margarine, melted
1 (0.25-ounce) envelope unflavored gelatin
1/4 cup cold water
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
1/3 cup unsweetened baking cocoa
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped
1 cup miniature marshmallows
1/2 cup chopped nuts
- For Crust: Combine chocolate wafer crumbs and melted butter; press onto the bottom of a 9-inch springform pan. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Set aside.
- For Filling: Soften unflavored gelatin in cold water; stir over low heat until dissolved. Combine softened cream cheese, sugar, unsweetened baking cocoa, and vanilla; mix at medium speed with an electric mixer until well blended. Gradually add the gelatin mixture; blend well.
- Whip cream to soft peaks and fold into the cream cheese mixture along with the miniature marshmallows and chopped nuts. Pour over the crust. Chill until firm.
Makes 12 servings.