Bali-Inspired Easter Rocky Road Cheesecake Bars Kids Will Love

Step 1: Prepare the Crust

Place the digestive biscuits in a sealed bag and crush them into fine crumbs using a rolling pin. Alternatively, use a food processor.

Mix the crumbs with melted butter in a medium bowl until they resemble wet sand.

Line an 8-inch square baking tin with parchment paper and press the mixture firmly and evenly into the base using the back of a spoon.

Place the tin in the refrigerator and chill for at least 15 minutes to set.

Step 2: Make the Cheesecake Layer

In a large mixing bowl, beat the cream cheese with powdered sugar using a handheld mixer until smooth and fluffy.

Slowly add coconut milk and vanilla extract while continuing to mix until the ingredients are fully incorporated.

Pour the cheesecake mixture over the prepared crust and spread it evenly with a spatula.

Cover the tin with cling film and refrigerate for at least 2 hours or until the cheesecake layer is firm to the touch.

Step 3: Add the Rocky Road Topping

Evenly sprinkle mini marshmallows, diced dried mango, pineapple, toasted cashews, and desiccated coconut over the cheesecake layer.

Melt the dark chocolate in a heatproof bowl over a pot of simmering water or in the microwave in 20-second intervals, stirring each time.

Use a spoon to drizzle the melted chocolate generously over the toppings, creating a beautiful, glossy finish.

Return the tray to the fridge for another hour to allow the toppings to set completely.

Step 4: Slice and Serve

Gently lift the cheesecake out of the tin using the parchment paper edges.

Use a sharp knife to cut the dessert into equal-sized bars, wiping the knife clean between cuts for neat edges.

Arrange the bars on a serving platter and serve chilled for the best texture and flavor.