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Chocolate Shake Cheesecake

Prep Time 45 minutes
Chilling Time 4 hours
Total Time 4 hours 45 minutes

Ingredients

The Base

  • 100g Chocolate Puffed Cereal
  • 100g Marshmallows (White where possible)
  • 30g Butter

The Filling

  • 100g Chocolate Puffed Cereal
  • 300ml Cream
  • 500g Cream Cheese (2 x 250g Tubs)
  • 80g Caster Sugar
  • 2 Teaspoon Gelatin (Optional)
  • 1 ½ Tablespoon Boiling Water

Ganache + Whipped Cream Topping

  • 100g Chocolate
  • 300ml Cream
  • + Extra Chocolate Puffed Cereal

Instructions

The Base

  1. First you'll need to line or spray a 20cm springform cake tin and set aside.

  2. In a large pot over a low heat, add the butter and marshmallows and whisk together until smooth. Add in cereal and stir thoroughly until well coated.

  3. Pour mixture into prepared tin and firmy and evenly press over the bottom of the prepared baking tin. The mixture can be quite sticky, so I suggest oiling a mug or tumbler and using this to press the mixture down firmly. Once satisfied, place in the fridge to set while you make the cheesecake filling.

The Filling

  1. In a large jug, add the cream and 100g of the cereal. Give a good mix through until cereal has lost its colour and the cream is nice and chocolatey (approximately 5 minutes). Drain and strain the cream from the remaining cereal, reserving and setting aside approximately 200ml of cereal infused cream.

  2. Next, add the tubs of cream cheese and sugar to a large bowl and whip together with a handheld beater until smooth.

  3. Optional: If choosing to use the gelatin, desolve in 1 ½ tablespoons of boiling water. Once dissolved, beat into the cream cheese mixture.

  4. Returning to the cereal infused cream, whip until it forms soft peaks. Fold this whipped cream through the cream cheese mixture until well combined.

  5. Pour cheesecake filling over the prepared base and return to the fridge while you make the chocolate ganache.

The Top

  1. In a small pot, add the chocolate and 100ml of cream. Bring to a low heat, stirring until chocolate has melted through and combined. Allow to cool slightly before pouring over top of cheesecake. Smooth to the edges and return to the fridge for 4-6 hours or overnight.

  2. When you’re ready to serve, whip the remaining 200ml of cream and pipe over the ganache layer and feel free to sprinkle a little more cereal, just for good luck. Enjoy!