COCOA PUFFS CHEESECAKE
COCOA PUFFS CHEESECAKE
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!
HERE’S WHAT YOU NEED TO MAKE COCOA PUFFS CHEESECAKE:
FOR THE CRUST:
- 1 1/2 sleeves of Graham Crackers – pulsed into crumbs
- 1 Tablespoon of Sugar
- 1 Stick of Butter – melted
FOR THE CHEESECAKE:
- 4 Packages of Cream Cheese – 8 ounces – softened
- 1 cup of Heavy Cream – Whipped
- 1 Tablespoon of Powdered Sugar
- 1 Tablespoon of Vanilla
1 cup of Sugar
- 1/2 cup of Hershey’s Cocoa
1 cup of Cocoa Puffs
1 envelope of Unflavored Gelatin – bloomed in water – see instructions
Nonpareil Sprinkle Mix
- 4 ounces of Cream Cheese
- 4 Tablespoons of Butter
- 1/4 teaspoon of Vanilla
- 1 Tablespoon of Heavy Cream
- 3 to 4 cups of Powdered Sugar
1/3 cup of Hershey’s Cocoa
HERE’S WHAT YOU DO:
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.
Using Plastic wrap (Glad Wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap. It will look like a long ribbon of Frosting. Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. Snip the end off of the Plastic wrap, on one end only, and twist the other end closed. Place the plastic wrap in a pastry bag with the 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 – See Photo.
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!
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.
Makes 8 servings