Chocos Cheesecake

This is a simple no-bake cheesecake with a crunchy chocolate cereal base and a rich chocolate cream cheese filling.

For our recipe, we have used Kelloggs Multigrain Chocos provided to us by one of our partners, VB Brothers. This chocolate-flavoured cereal adds a crunchy texture and rich chocolate taste, making it perfect not only for breakfast but also for creative desserts such as this cheesecake.

Yield: 4-5 people

Ingredients:

For the base

• 77g Kelloggs Multigrain Chocos
• 35 grams unsalted butter (melted)

For the chocolate filling

• 140g cream cheese
• 3 tbsp cocoa powder
• 125g icing sugar
• 2/3 cup whipping cream

For the topping

• 15g Kelloggs Multigrain Chocos

Instructions:

1. Add 77g Kellogg's Multigrain Chocos to a blender and pulse for about 5 seconds until finely crushed.
2. Melt 35g unsalted butter. Pour it over the crushed Chocos and mix using a spoon until all the crumbs are evenly coated.
3. Transfer the mixture to a tray (we used a 2.5 inch deep, 5.5-inch square tray). Press it down firmly into an even layer using the back of a spoon. Place it in the fridge while you prepare the filling.
4. In a large bowl, add 140g cream cheese and beat using a hand mixer on low speed for about 40 seconds or until smooth.
5. Add 125g icing sugar and beat again for about 1 minute 30 seconds or until well combined.
6. In a separate bowl, add ⅔ cup whipping cream and beat until stiff peaks form about 1 minute 30 seconds.
7. Add 3 tbsp cocoa powder to the whipped cream and mix it in with a spatula to avoid it going everywhere. Then mix with the hand mixer for about 40 seconds until fully incorporated.
8. Fold the whipped cream mixture into the cream cheese mixture in batches using a spatula until smooth and evenly combined.
9. Pour the filling over the chilled base and smooth the top with a spoon or spatula.
10. For the topping, add 15g Kelloggs Multigrain Chocos to a blender and pulse twice to create coarse crumbs.
11. Sprinkle the crushed Kelloggs Multigrain Chocos evenly over the cheesecake. Refrigerate for at least 1 hour, or preferably overnight for the best texture. Serve chilled.