I don't know a child (or adult) who doesn't love chocolate crispy cereal.
Its the only cereal my son eats, so I decided to make them into a cheesecake for his birthday as he doesn't eat sponge cake.
It's quite a simple recipe and there's a few steps from making the base, the cheesecake itself, and the decoration, but it's totally worth it, as I'm sure the whole family will love it. Letting the children help will make it a fun activity for them and you don't have to worry about getting it perfect either.
You can of course use other cereal if you wish, swap out the mascarpone for any cream cheese and leave the decoration plain. The choice is yours.
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:-
You will need a loose bottom cake tin or lined dish, a spatula, a seive, and a whisk.
Weigh out the ingredients.
Melt the chocolate.
Melt the butter
Serve the icing sugar
Place the Chocolate crispies in a bag, seal it, and bash them till they are roughly crushed.
Repeat this with the Digestive biscuits.
Add them to a bowl.
Pour the butter over the crumb and mix through.
Repeat with the melted chocolate.
Add half the crumb mix to the tin, flatten down with the back of a spoon until it covers the bottom of the tin in an even layer.
Place it in the fridge to set for 20-30 minutes.
Once set, cover the sides of the tin with the remaining crumb, making sure to pack it tightly. Place in the fridge to set.
For the Cheesecake-
Add the cream, mascarpone, and icing sugar to a bowl,and whisk until firm.
Add the vanilla and lemon zest, and gently fold through.
Remove the crumb tin from the fridge and add the Cheesecake mixture. Spread evenly with a spatula.
Place in the fridge to set for 6-12hours.
Make the bark by melting chocolate in the microwave (or over a pot).
Lay a sheet of baking paper on a tray.
Spread the melted chocolate onto the baking sheet, then sprinkle over the chocolate crispies.
Leave to set in the fridge.
Once the Cheesecake has set, Remove from the fridge, place the tin over a bowl or jar that is smaller than the tin and gently loosen the sides to allow it to separate and drop down from the bottom plate.
Place the Cheesecake on a
Serving plate.
Take the bark out of the fridge and break into shards using a sharp knife.
Arrange them on top of the cheesecake, scatter some berries over and sprinkle with a dusting of icing sugar.
Cut into portions and serve immediately.
Easy swaps:-
Chocolate cereal for any cereal
Mascarpone for any Cream Cheese
Chocolate Bark for fresh fruit
Ingredients
Directions
Prep:-
You will need a loose bottom cake tin or lined dish, a spatula, a seive, and a whisk.
Weigh out the ingredients.
Melt the chocolate.
Melt the butter
Serve the icing sugar
Place the Chocolate crispies in a bag, seal it, and bash them till they are roughly crushed.
Repeat this with the Digestive biscuits.
Add them to a bowl.
Pour the butter over the crumb and mix through.
Repeat with the melted chocolate.
Add half the crumb mix to the tin, flatten down with the back of a spoon until it covers the bottom of the tin in an even layer.
Place it in the fridge to set for 20-30 minutes.
Once set, cover the sides of the tin with the remaining crumb, making sure to pack it tightly. Place in the fridge to set.
For the Cheesecake-
Add the cream, mascarpone, and icing sugar to a bowl,and whisk until firm.
Add the vanilla and lemon zest, and gently fold through.
Remove the crumb tin from the fridge and add the Cheesecake mixture. Spread evenly with a spatula.
Place in the fridge to set for 6-12hours.
Make the bark by melting chocolate in the microwave (or over a pot).
Lay a sheet of baking paper on a tray.
Spread the melted chocolate onto the baking sheet, then sprinkle over the chocolate crispies.
Leave to set in the fridge.
Once the Cheesecake has set, Remove from the fridge, place the tin over a bowl or jar that is smaller than the tin and gently loosen the sides to allow it to separate and drop down from the bottom plate.
Place the Cheesecake on a
Serving plate.
Take the bark out of the fridge and break into shards using a sharp knife.
Arrange them on top of the cheesecake, scatter some berries over and sprinkle with a dusting of icing sugar.
Cut into portions and serve immediately.
Easy swaps:-
Chocolate cereal for any cereal
Mascarpone for any Cream Cheese
Chocolate Bark for fresh fruit