Comida Kraft
Recipe Box

Rocky Road No-Bake Cheesecake

Rocky Road No-Bake Cheesecake is rated 4.133333333333334 out of 5 by 90.
Prep Time
15
min.
Total Time
4
hr.
15
min.
Servings

10 servings

Rich cheesecake is studded with chocolate, marshmallows and peanuts for a no-bake way to love this amazing trifecta.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Microwave 1 oz. chocolate as directed on package. Coarsely chop remaining chocolate.
  • Beat cream cheese, sugar and milk in large bowl with mixer until blended. Add melted chocolate; mix well. Whisk in COOL WHIP, marshmallows, nuts and chopped chocolate. Spoon into crust.
  • Refrigerate 4 hours or until firm.

Healthy Living

Save 40 calories and 6g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Easy Microwave Melting of BAKER'S Chocolate

Microwave BAKER'S Chocolate to be used in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue heating and stirring in 10-sec. increments until chocolate is completely melted.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 380
Total fat 27g
Saturated fat 15g
Cholesterol 60mg
Sodium 290mg
Carbohydrate 32g
Dietary fiber 2g
Sugars 22g
Protein 6g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was a very tasty dessert and everyone loved it, it did not last long at all. This was a very tasty dessert and everyone loved it, it did not last long at all. However, I had to make it gluten-free by crushing up my own oreos to make it work. They didn't stick too well the way we did it but it was still a great dish even in its gluten-free form. <<< Response from Kraft Nutrition Expert, Jamie ~ We’re glad that your special twist to this recipe was a family pleaser. Be sure to use gluten free cookies to make the crust if that’s your dietary goal. >>>
Date published: 2012-05-12
Rated 4 out of 5 by from i made a mutant-hybrid out of this recipe based on what i had on hand. i made a mutant-hybrid out of this recipe based on what i had on hand. used a regular graham cracker crust, no peanuts, no marshmallows (i forgot to put them in), and mixed mini-reeses pieces and the chocolate pieces in with the cheesecake mixture. i thought it was really good, but my roommate disagreed (i do admit that it didn't look very appetizing). the cheesecake part is really tasty though, and i'd like to try it with the proper ingredients added.
Date published: 2008-02-13
Rated 3 out of 5 by from I liked this receipe and so did my husband. I liked this receipe and so did my husband. It was very quick to prepare. I think the receipe needs to specify whether the nuts should be salty or non-salty. Witht the peanuts I used I found them to be too salty. I might try non-salty peanuts next time or a different type of nut. Overall is was a great receipe, especially for someone like me who has never made any tupe of cheesecake before.
Date published: 2007-07-02
Rated 2 out of 5 by from A split decision at best. A split decision at best. I made this for a party, and used extra sugar, extra chocolate, and toasted almond slivers instead of peanuts. Although several guests complimented me on it, I personally found it to be on the bland side. The main flavor (to me) was that of cream cheese, not chocolate, and it overwhelmed the other ingredients. I would make this again only if requested.
Date published: 2014-06-01
Rated 1 out of 5 by from Just to be fair to Kraft, I messed the recipe up! Just to be fair to Kraft, I messed the recipe up! On the cool whip container, it says it contains 8 oz... SO, 2 tubs = 2 Cups being that 8oz is 1 cup. Right?... WRONG!!! I should've measured the cool whip. My cheesecake doesn't taste like cheesecake. It only taste like coolwhip. I won't be making this recipe again because I don't like the peanuts or the marshmallows in it.
Date published: 2009-05-27
Rated 5 out of 5 by from I made this recipe for a holiday party at my job. I made this recipe for a holiday party at my job. People were talking so much about it that they asked me for the recipe. I do have to say that I had to make some changes in case some people were allergic to peanuts. I used walnuts, very good it tasted delicious. I have also used regular graham pie crust instead of oreo pie crust and it doesn't take away from the flavor.
Date published: 2009-12-23
Rated 4 out of 5 by from I made this for the holiday weekend, and again Kraft produced a winner. I made this for the holiday weekend, and again Kraft produced a winner. Simply yummy. I used a plain grahmn cracker crust (what I had on hand), added a few extra peanuts and marshmellows, and set out a bottle of chocolate sauce and let people put how much of that they wanted to on it. I think the plain crust is much better and the chocolate sauce was a hit. Yum yum!
Date published: 2007-05-30
Rated 5 out of 5 by from Made this yesterday for a 4t of July BBQ at my sisters. Made this yesterday for a 4t of July BBQ at my sisters. My brother-in-law tried to hide them from everyone to keep for himself. My cousin asked me to make her 40 for her 40th bday coming up. Instead of a pie, I made them into cupcakes. I smashed oreos and put a layer into the bottom of each cupcake and I used almonds instead of peanuts. Everyone loved them.
Date published: 2012-07-05
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