Cocoa Puffs are a classic cereal that most of us grew up eating. So why not turn them into an even more delicious classic? Cocoa Puffs Cheesecake is easy to follow and will wow your taste buds. Trust us, your friends and family will love this no bake chocolate cheesecake!
It’s the classic question: chocolate or vanilla? And, as far as cheesecakes are concerned, that answer is always chocolate if you ask me. This easy chocolate cheesecake is the perfect blend of two delicious flavors, and it’s sure to be a hit
with everyone in your family! With a sweet graham cracker crust and creamy chocolate cheesecake filling, this dessert is sure to satisfy all of your cravings. So grab a spoon and dig in!
Talk about a wonderful chocolaty no bake cheesecake, this is it! This is so pretty and festive for any party or get together you may be having. It’s really easy to make, and you can have this done ahead of time, and it will be ready to serve when you need it. It’s creamy, and crunchy, and chocolaty, and just delicious. Make sure to keep this in your favorites, for all your chocolate lovers!
Do you love Cocoa Puffs as much as I do? I know, they’re not the healthiest breakfast cereal out there, but sometimes you just need a bowl of sweet, chocolatey nostalgia. And what’s better than enjoying a bowl of Cocoa Puffs while eating a delicious piece of cheesecake? Not much, if you ask me. This easy chocolate cheesecake is the perfect way to blend together a bowl of this popular cereal and a creamy slice of cheesecake into a rich chocolate dessert. This no-
bake cheesecake recipe is easy to make and is perfect for any occasion.
Cocoa Puffs Cheesecake
Who doesn’t love Cocoa Puffs? They are delicious and perfect for a quick snack. But have you ever had them in cheesecake form? It’s a new and delicious way to enjoy this classic cereal. The recipe is simple to follow and the end result is sure to please everyone. So, next time you’re looking for a sweet treat, give this Cocoa Puffs cheesecake recipe a try!
I’m not sure what’s more dangerous, a Cocoa Puffs cheesecake or the Cocoa Puffs themselves. I mean, one bite of this cheesecake, and you’re hooked. It’s simply the perfect blend of creamy cheesecake and chocolate cereal. And it’s
about as addicting as it gets!
Cocoa Puffs Cheesecake Ingredients
While the ingredient list for this recipe may seem long, it’s actually surprisingly simple to make. Plus, you may already have most of these ingredients on hand, but if you don’t after one quick trip to the grocery store you will be ready to make this rich no bake chocolate cheesecake recipe. Remember all ingredient amounts are always in the recipe card!
For the Crust:
- Graham Crackers – pulsed into crumbs
- Butter- melted
For the Cheesecake:
- Cream Cheese -softened
- Heavy Cream – whipped
- Powdered Sugar
- Vanilla Extract
- Hershey’s Cocoa Powder
- Cocoa Puffs
- Unflavored Gelatin – bloomed in water – see instructions
- Nonpareil Sprinkle Mix
For the Frosting:
- Cream Cheese – softened
- Butter- softened
- Vanilla Extract
- Heavy Cream
- Powdered Sugar
- Hershey’s Cocoa Powder
**See the recipe card at the end of the post for quantities.
Cocoa Puffs Cheesecake Instructions
This list of steps may seem long, but this cheesecake is really easy to make and I promise it’s worth the time it takes to have a delicious chocolate cheesecake.
Step 1: Crush the graham crackers
Place the graham crackers in a food processor, and pulse into crumbs. Add sugar, and pulse a couple of times to mix.
Step 2: Melt the butter
Melt the butter in a medium-size bowl then pour Graham Crackers Crumbs into the butter and stir well to coat.
Step 3: Prepare the baking pan
Line the bottom of a 7-inch Springform pan with Parchment paper, and press the crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon. Place the pan in the freezer.
Step 4: Whip the heavy cream
In the mixing bowl of a stand mixer, place the heavy cream, and 1 tablespoon of powdered sugar, and whip with the whisk attachment until stiff peaks form, and the cream is whipped.
Step 5: Add the cream cheese
Add the vanilla and the cream cheese, and blend until smooth and fluffy. Add the sugar, and mix until smooth.
Step 6: Add the cocoa powder
Add the cocoa, mixing on low until smooth, and completely blended. Scrape down the sides of the bowl, and mix smoothly.
Step 7: Mix in the cocoa puffs
Add Cocoa Puffs, and mix just until blended.
Step 8: Bloom the gelatin
In a small dish, add 1/4 cup of water and sprinkle the unflavored gelatin over the water, and let the gelatin ‘bloom’ for about 3 minutes, or until the gelatin has absorbed the water.
Step 9: Add the gelatin to the cheesecake batter
Stir the Gelatin to mix, and add the Gelatin to the mixer. Blend well to make sure gelatin is blended into the cheesecake batter. Scrape down the sides of the bowl, and blend until smooth and fluffy.
Step 10: Add the cheesecake batter to the pan
Remove the pan from the freezer, and pour the cheesecake batter into the pan, filling the pan to the top. Smooth the top with a spatula, and sprinkle Cocoa Puffs on the top of the cheesecake, covering the top in puffs.
Step 11: Freeze the cheesecake
Place the pan back in the freezer, overnight for best results. Before time to serve, make the frosting, and decorate the cheesecake.
Step 1: Cream the butter and sugar
In the mixing bowl, add the softened butter, and softened cream cheese, and mix with the whisk attachment until creamy and fluffy. Or use a hand mixer if you like.
Step 2: Mix in the vanilla and cream
Add the vanilla and heavy cream, and mix. Add the powdered sugar, one cup at a time, blending at low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth.
Step 3: Add the cocoa powder
Add the Hershey’s Cocoa, and mix on low speed until well blended. Scrape down the bowl, and blend until smooth and fluffy.
Step 4: Frost the cheesecake
Fill a piping bag or pasty bag with the frosting and add a star tip. Pipe the Frosting onto the edges of the cheesecake, using a swirling, motion, leaving big dollops on the cheesecake, and bring it up to a point.
Step 5: Decorate the cheesecake with sprinkles
Add the nonpareil sprinkle mix to the top of the cheesecake, sprinkling over the frosting, and top of the cheesecake. ALSO: Sprinkle the nonpareils over individual pieces of cheesecake, pressing them around the bottom of the piece to decorate
Place the cheesecake back in the freezer until time to serve. When ready to serve, remove the Spring-form from the pan, and slice the Cheesecake into 2-inch pieces. Serve, and Enjoy!
Hint: Be sure to fully soften your butter and cream cheese for the best texture to
Keep this cheesecake in an airtight container or wrapped tightly in plastic wrap and stored in the freezer for up to three months.
Fully Softened Cream Cheese – It is very important for both the cheesecake and the frosting that you make sure the cream cheese is at room temperature before mixing.
Fold in the cereal – When adding the Cocoa Puffs to your cheesecake bake, fold them in gently so that you don’t crush the cereal.
Store in the freezer – Be sure to keep this cheesecake in the freezer at all times. It needs to the cold to stay solid.
More Cheesecake Recipes
If you love cheesecake recipes, then here are some recipes that you may enjoy.
Cocoa Puffs Cheescake FAQS
How many servings does this easy chocolate cheesecake make? You 8 slices of cheesecake from this recipe. If you like your slices smaller you could get 10.
Can I use another kind of cereal? Yes, any chocolate-flavored cereal will work for this recipe. Get creative with the cereal that you choose to use!
How long can I keep this cheesecake in the freezer? You should keep it in the freezer until you are ready to serve. It can store in the freezer for up to three months.
MORE RECIPES YOU WILL LOVE:
- Baileys Strawberries and Cream Cheesecake
- Raspberry Cheesecake Cookie Bars
- Boston Cream Pie Poke Cake
- Double Chocolate Cupcakes
- Triple Chocolate Cookies
This Cocoa Puffs Cheesecake is rich, creamy, and will be the hit of any party! No need to turn on the oven with this no bake cheesecake.
- 1 1/2 sleeves Graham Crackers – pulsed into crumbs
- 1 Tablespoon Sugar
- 1 Stick Butter – melted
- 4 8 oz. Packages Cream Cheese – softened
- 1 cup Heavy Cream – Whipped
- 1 Tablespoon Powdered Sugar
- 1 Tablespoon Vanilla Extract
- 1 cup Sugar
- 1/2 cup Hershey's Cocoa
- 1 cup Cocoa Puffs
- 1 envelope Unflavored Gelatin – bloomed in water – see instructions
- Nonpareil Sprinkle Mix
- 4 ounces Cream Cheese
- 4 Tablespoons Butter
- 1/4 teaspoon Vanilla Extract
- 1 Tablespoon Heavy Cream
- 3 to 4 cups Powdered Sugar
- 1/3 cup Hershey's Cocoa
Place the Graham Crackers in a Food Processor, and pulse into crumbs. Add Sugar, and pulse a couple of times to mix. Melt the Butter in a medium size bowl, and pour Graham Crackers Crumbs into the Butter and stir well to coat.
Line the Bottom of a 7 inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon. Place the pan in the freezer.
In the mixing bowl of a stand mixer, place the Heavy Cream, and 1 Tablespoon of Powdered Sugar, and whip with the Whisk attachment until stiff peaks form, and the Cream is whipped. Add the Vanilla and the Cream Cheese, and blend until smooth and fluffy.
Add the Sugar, and mix until smooth. Add the Cocoa, mixing on low until smooth, and completely blended. Scrape down the sides of the bowl, and mix smooth. Add Cocoa Puffs, and mix just until blended.
In a small dish, add 1/4 cup of water, and sprinkle the Unflavored Gelatin over the water, and let the Gelatin 'bloom' for about 3 minutes, or until the gelatin has absorbed the water. Stir the Gelatin to mix, and add the Gelatin to the mixer.
Blend well to make sure Gelatin is blended into the Cheesecake batter. Scrape down the sides of the bowl, and blend until smooth and fluffy.
Remove the pan from the Freezer, and pour the Cheesecake Batter into the pan, filling the pan to the top. Smooth the top with a Spatula, and sprinkle Cocoa Puffs on the top of the Cheesecake, covering the top in puffs. Place the pan back in the freezer, overnight for best results. Before time to serve, make the Frosting, and decorate the Cheesecake.
In the mixing bowl, add the Softened Butter, and Softened Cream Cheese, and mix with the whisk attachment until creamy and fluffy. Add the Vanilla and Heavy Cream, and mix. Add the Powdered Sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth. Add the Hershey's Cocoa, and mix on low speed until well blended. Scrape down the bowl, and blend until smooth and fluffy.
Add frosting to a pastry bag with a large star tip. Pipe the Frosting onto the edges of the Cheesecake, using a swirling, motion, leaving big dollops on the cheesecake, and bring it up to a point.
Add the Nonpareil Sprinkle mix to the top of the Cheesecake, sprinkling over the Frosting, and top of the cheesecake. ALSO: Sprinkle the Nonpareils over individual pieces of Cheesecake, pressing them around the bottom of the piece to decorate like in the photo. ( this is optional but we think it's pretty)
Place the cheesecake back in the Freezer until time to serve. When ready to serve, remove the Spring-form from the pan, and slice the Cheesecake into 2 inch pieces. Serve, and Enjoy!