Cocoa Pebbles-Crusted No-Bake Cheesecake

By Laura RegePublished: Oct 26, 2020

Yields:

8 serving(s)

Prep Time:

10 mins

Total Time:

4 hrs 30 mins

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This decadent, no-bake cheesecake is loaded with Cocoa PEBBLES cereal, melted dark chocolate, and mini chocolate chips. Chocolate lovers, this one's for you!

Made this? Let us know how it went in the comment section below!

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Ingredients

FOR THE CRUST

Cooking spray
1
bag marshmallows (10 oz.)
4 Tbsp.
unsalted butter
1/4 tsp.
kosher salt
5 cups
Cocoa PEBBLES™ cereal

FOR THE CHEESECAKE

2
(8-oz.) blocks cream cheese, softened
3/4 cup
granulated sugar
1/4 cup
sour cream
1 tsp.
pure vanilla extract
1/4 tsp.
kosher salt
1 1/2 cups
dark chocolate chips, melted and cooled to room temperature
3/4 cup
Cocoa PEBBLES™ cereal, plus more for garnish
1/2 cup
mini chocolate chips, plus more for garnish
2 cups
whipped topping

Directions

FOR CRUST
1. Step 1Grease a 9" springform pan with cooking spray. In a large saucepan over medium heat, melt marshmallows, butter, and salt, stirring to combine. Remove from heat and stir in Cocoa PEBBLES cereal.
2. Step 2Pour Cocoa PEBBLES mixture into the pan and use the back of a greased measuring cup to firmly press mixture into bottom of pan and up the sides. Let cool.
FOR FILLING
1. Step 1In a large bowl using a hand mixer, beat together cream cheese, sugar, sour cream, vanilla, and salt until light and fluffy. Beat in melted chocolate until fluffy and well-combined, about 1 minute. Fold in Cocoa PEBBLES cereal and mini chocolate chips.
2. Step 2Spoon filling into cooled crust and smooth top with a spatula. Refrigerate until cool and firm, at least 4 hours, up to overnight.
3. Step 3Remove cheesecake from pan and dollop top with whipped topping. Garnish with more Cocoa PEBBLES cereal and mini chocolate chips before slicing and serving.