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Cocoa Pebbles Cheesecake
Cocoa Pebbles Cheesecake
"Cocoa Pebble Cereal Cheesecake is a delicious twist on a classic no-bake chocolate cheesecake! With real cereal in the batter, Cocoa Pebbles cheesecake is fun to make and even more, fun to eat! You can easily make it the night before and keep it in the fridge until you are ready. Make it when you have time and it’ll be ready to go when you need it! This chocolate cheesecake seriously makes me want to be a kid again, sipping chocolate Cocoa Puff-flavored milk through a cereal bowl straw! Just wait until you try it!"
Preparation Time30 min
Cooking MethodNo Bake
Cooking Vessel Size7 inch springform pan
Ingredients
- 1 ½ sleeves graham crackers, pulsed into crumbs
- 1 tbsp sugar
- ½ cup (1 stick) butter, melted
- 32 ounces (4 packs) cream cheese, softened
- 1 cup heavy cream, whipped
- 1 tbsp powdered sugar
- 1 tbsp vanilla
- 1 cup sugar
- ½ cup Hershey’s Cocoa Powder
- 1 cup Cocoa Pebbles
- 1 envelope unflavored gelatin, bloomed in water
- Nonpareil sprinkles
- 4 ounces (½ pack)
- 4 tbsp butter
- ¼ tsp vanilla
- 1 tbsp heavy cream
- 3-4 cups powdered sugar
- ⅓ cup Hershey’s Cocoa Powder
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To make your Cocoa Pebbles Cheesecake, start by lining a 7-inch springform pan with parchment paper. Set it aside.
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Place your Graham Crackers in a food processor and pulse it a few times until you have fine crumbs.
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Add the sugar to the food processor and pulse several times to mix together.
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Melt the butter in a microwave-safe medium-sized bowl.
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Add the Graham Cracker crumbs into the butter and stir well to combine.
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Pour the coated crumbs into the prepared pan and press them into it with a wooden spoon.
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Place the pan in the freezer to set while you make your batter.
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In a mixing bowl or the bowl of a stand mixer, place the heavy cream and 1 tablespoon of powdered sugar.
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Whip the cream with a whisk attachment on medium speed for 4-5 minutes or until stiff peaks form.
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Add the vanilla and the cream cheese and blend again until smooth and fully fluffy.
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Add the sugar and mix again until smooth.
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Next, add in the cocoa, and mix on low speed until completely blended.
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Scrape down the sides of the bowl, add in the Cocoa Pebbles, and mix until just blended.
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In a separate small dish or bowl, add 1⁄4 cup of water and sprinkle the unflavored gelatin on top. Let it “bloom” for about 3 minutes, or until the water is absorbed.
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Stir the gelatin, then add it to the cheesecake batter and blend well.
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Remove the prepared pan from the freezer.
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Pour the cheesecake batter into the springform pan. The pan should be filled all the way to the top.
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Sprinkle additional Cocoa Pebbles on top of the cheesecake so that the top is completely covered with cereal.
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Place the pan back in the freezer, for a few hours or preferably overnight to set.
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When you are ready to serve your cheesecake, first make your frosting by adding the softened butter and cream cheese to a mixing bowl.
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Beat the butter and cream cheese until fluffy.
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Add in the vanilla and heavy cream and mix again until smooth.
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Begin adding the powdered sugar 1 cup at a time, beating each in until completely smooth.
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Add in the Hershey’s Cocoa and mix on low speed until fluffy and smooth.
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Use a large star tip to pipe swirling dollops around the edges of the cheesecake.
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Sprinkle with decorative sprinkles and return the pan to the freezer until you are ready to serve.
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To serve, remove the cheesecake from the pan and cut it into 2-inch pieces!
