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Cocoa Puffs Cheesecake

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.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 0 minutes
Servings 8 Servings
Author Rob

Ingredients

For the Crust:

  • 1 1/2 sleeves Graham Crackers - pulsed into crumbs
  • 1 Tablespoon Sugar
  • 1 Stick Butter - melted

For the Cheesecake:

  • 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 

For the Frosting:

  • 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

Instructions

For the Cake:

  • 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.

For the Frosting:

  • 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!

Notes

NOTE:

Make sure that you leave the Butter and Cream Cheese called for in this recipe, out on the counter until it is soft.  The Frosting will not mix correctly if the Butter and Cream Cheese are cold, both need to be soft, and at room temperature.