Friday, October 28, 2011

It's a Rocky Road to Chocolate Nirvana Cheesecake cupcakes

After the success of my rock your socks off rocky road cheesecake the other day I decided to go all out and make them even more decedant.

So I added more chocolate to make the actual cheesecakes chocolate. Now they have the chocolatey Oreo base, a creamy chocolate cheesecake and the super yummy chocolate rocky road surprise inside and sprinkled on top.

Remember when your cooking to use a good quality chocolate that you would be happy to eat, cause you know, your gonna be eating it. The taste of the chocolate I used really came through in the finished cheesecake.

As I mentioned the last time you can buy your Rocky Road already made up from a shop or make up your own. I have included a recipe below but if you don't like turkish delight just chop up your favorite candy bar and add it instead.

The recipe is pretty much the same as the one I posted the other day with just the extra chocolate added in - I know - but it really was THAT good that I had to share it in it's entirety. Well I thought so anyway. Plus I took some new photo's as well.

Rocky Road to Chocolate Nirvana Cheesecake

Rocky Road (keep in an airtight container up to 2 weeks)
300g (10oz) milk chocolate melted (I melt mine in the microwave at med-low heat bursts of 60-90 seconds, do not be tempted to heat higher or the chocolate may burn)
150g (5oz) marshmallow (I use pascals brand and chopped into quarters with scissors)
1/3 cup shredded coconut
2 bars Turkish Delight (55g each) or favorite chocolate bar chopped into small pieces (3.5 to 4oz)
1/3 cup nuts (optional)

Mix all ingredients together and spoon onto a tray covered with parchment paper or tin foil. Press down until a couple of cm (or 3/4inch) high and leave to set. Once set cut into small pieces.

Cheesecake - makes 14 large mini cupcakes or around 20 - 24 regular cupcakes
14 Oreo cookies (or up to 24 if making smaller cupcake size cheesecakes)
625g (21oz) cream cheese at room temperature
1 tin condensed milk
3 eggs at room temperature
200g (7oz) dark chocolate melted and cooled
14 large muffin papers (I bought these ones from woolies in the baking section they come in a brown box)

Preheat oven to 140C.

Line the muffin tins with the muffin/cupcake papers. Place one single oreo in the bottom of each paper. Put a piece of rocky road into each paper on top of the Oreo cookie.

Beat the cream cheese using a mixer at medium speed until just smooth, add the condensed milk and mix until well combined. Reduce speed to low and add the eggs one at a time, beating after each addition until just combined.

Add the cooled dark chocolate and continue to mix at low speed until combined.

Spoon the mixture into the muffin papers dividing mixture evenly between the papers. If you are using large ones like I did the mixture should make 12, if you only have smaller cupcake cases do not overfill the cases as the mixture will rise a little during baking, make them around 3/4 full.

Bake until the mixture is just setting in the center, around 16- 20 mins for the larger size muffin cupcake, check after 14mins if you are making smaller sized cakes.

Allow to cool in the trays for 10-15min and then pop in an airtight container in the fridge until chilled.

Serve topped with extra Rocky Road.

Keep in airtight container up to 3 days in fridge.

Oh and if you like cheesecake like I like cheesecake, I have a recipe for cheese-cake pops in my book which is due for release in just over a month. Yum!


  1. Oh my gosh - I must have some right now!!! Thats a very cruel post to share lol

  2. Beautiful! How exciting to have your own cookbook out soon! I will have to get a copy!