• Base:
  • 135g digestive biscuits
  • 75g unsalted butter, melted
  • 200g milk chocolate, melted
  • 18-19 Rocky bars
  • Filling:
  • 450g cream cheese
  • 1 tsp vanilla extract
  • 100g caster sugar
  • 75g white chocolate, melted
  • 250ml double cream
  • ½ jar of caramel, around 110g
  • Topping:
  • 250ml double cream
  • Icing sugar, to taste
  • 10g cocoa powder
  • Broken Rocky bars
  • Caramel drizzle


  1. Crush digestive biscuits into fine biscuit crumbs either in a food processor or place them in a plastic bag and crush with a rolling pin. Pour into a bowl and mix in the melted butter until evenly combined.
  2. Pour into a 19-cm loose bottom cake tin and press down firmly with the back of a spoon. Pour the melted chocolate over the biscuit base and spread until even. Line the edge of the cake tin with the Rocky bars to create a border. Place the bars facing outwards and press them into the chocolate. Cut the last Rocky bar to fit. Place in the fridge to set.
  3. For the cheesecake filling, beat together the cream cheese, caster sugar and vanilla extract. Pour in the cooled melted chocolate and mix; beat in the double cream until thickened. Fold in the caramel to create a marble effect and caramel ribbons. Pour into the set cheesecake base and place back in the fridge overnight, to set completely.
  4. When ready to serve whip together the double cream, icing sugar and cocoa powder until soft peaks form. Spoon on top of the set cheesecake and decorate with broken pieces of Rocky and drizzle with caramel. You may need to heat the caramel in the microwave to make it more fluid for drizzling. Enjoy :D