If you’re among the millions who love cheesecake, get ready to celebrate this decadent dessert all day on National Cheesecake Day. It also happens to be National Dance Day, so you don’t have to feel guilty about indulging – just dance it off afterwards!
When dining out, cheesecake can sometimes cost as much as your entrée, so why not make your own with ingredients you might already have in the pantry. Cereal is the secret ingredient that can replace the traditional graham cracker crust, and give your cheesecake a little extra crunch.
For all of the chocolate lovers out there, who don’t enjoy baking, Melissa Bailey of Hungry Food Love has developed the Cocoa Pebbles Crunch Triple Chocolate No-Bake Cheesecake that will make your mouth water at the sight of it!
But if you’re someone who is wondering what all the fuss is about, get ready to try this recipe from Connie Gomez of Momma of Dos.
Her Honey Bunches of Oats Almond “No Fuss” Cheesecake is equal parts creamy and crunchy!
Cocoa Pebbles Crunch Triple Chocolate No-Bake Cheesecake
By Melissa Bailey, Hungry Food Love
4 cups Cocoa Pebbles Cereal
3/4 cup salted butter, melted
8 ounces bittersweet chocolate chips
16 ounces cream cheese, softened
1 teaspoon vanilla extract
2 cups whipping cream
1/2 cup powder sugar
2 ounces dark chocolate bar, rough chopped
Place cereal in a food processor and pulse until it is mostly crushed but not pulverized.
In a bowl mix crushed cereal and melted butter until well combined.
Cover the bottom of a 9-inch spring from pan with wax paper and press the cereal and butter mix into the bottom only. Place the pan in the freezer for 15 minutes.
Melt chocolate chips using a microwave or double boiler. Set aside to cool slightly.
With an electric mixer beat the cream cheese and vanilla until it is light and extra creamy.
Once the melted chocolate has cooled slightly, add it to the cream cheese and beat again until well combined.
Whip whipping cream and powder sugar until stiff peaks form.
Fold whipped cream into the chocolate and cream cheese mixture making sure all ingredients are well incorporated.
Pour this mixture to the spring form pan and refrigerate for 2 hours.
Remove from the refrigerator, and pass a knife around the edges of the pan before releasing the spring form.
Top the cheesecake with the rough chopped dark chocolate bar as a garnish.
“No Fuss” Cheesecake
By Connie Gomez, Momma of Dos
Prep Time: 15 minutes
Cooking Time: 45 minutes
Cooling Time: 30 minutes
Refrigerator Time: 4 hours
Total Time: 5 hours 30 minutes
Yields: 1 9-inch cheesecake
2 ½ cups Honey Bunches of Oats Almond cereal
1 stick butter, melted
2 packages cream cheese, 8 oz.
½ cup sugar
2 large eggs
½ tablespoon vanilla extract
Strawberries (or fruity toppings of your choice)
Using a food processor, grind Honey Bunches of Oats Almond cereal into semi-fine grains
Place the semi-fine grains in a medium or large bowl, add a stick of melted butter, and mix until consistency is soft
In a 9-inch pie pan, press the mixture into the bottom to create a crust for the cheesecake and set aside
Using a high speed mixer or food processor, mix the cream cheese, sugar, eggs, and vanilla extract in another bowl
Add mixture to the pie crust and place in the oven at 325 degrees for about 40 to 45 minutes
Once cooked, set out to cool for 30 minutes and then place in the refrigerator for 4 hours
Add strawberries or fruity toppings of your choice and leftover pie crumbs to add some extra crunch