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4.72 from 7 votes

Fun way to use cereal for something other than breakfast. Although this would be really good for breakfast. No judging here!
Course: Dessert
Servings: 8 to 12
Author: Cravings of a Lunatic, crunch recipe credit to Christina Tosi

Ingredients

  • FOR THE COCOA PEBBLES CRUNCH make ahead of time:
  • 4 ½ tablespoons unsalted butter
  • 4 ¾ cups Cocoa Pebbles cereal lightly crushed
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 4 tablespoons nonfat milk powder
  • FOR THE CRUST:
  • 1 cup oreo flavoured crumbs
  • 2 tablespoon vanilla sugar
  • 3 tablespoons butter melted
  • FOR THE CHEESECAKE:
  • 3 250 gpackages of cream cheese, softened
  • 1 cup vanilla sugar
  • 3 eggs
  • ½ teaspoon vanilla extract
  • 1 ½ cups cocoa pebbles crunch ½ cup less if you want it more cheesecakey and less cocoa pebble crunchy
  • FOR THE TOPPING:
  • 2 cups whipped cream homemade or store bought
  • 2 cups cocoa pebbles crunch recipe listed above

Instructions

  • FOR THE COCOA PEBBLES CRUNCH:
  • Preheat your oven to 275 degrees.
  • Toss dry ingredients together to mix.
  • Melt butter in microwave for about 30-45 seconds.
  • Add the butter to the dry ingredients and mix well.
  • Spread the mixture on a parchment lined cookie sheet in an even layer.
  • Place in oven and cook for about 20 minutes, or until browned lightly.
  • Remove and let cool.
  • Break into clusters.
  • FOR THE CRUST:
  • Preheat oven to 325 degrees.
  • Melt butter in microwave for about 20-30 seconds.
  • Mix butter,sugar and crumbs together.
  • Press into the bottom of mini springform pans that have been sprayed with non stick spray.
  • Place in a 325 preheated oven for about 8 minutes.
  • Remove and let cool.
  • FOR THE CHEESECAKE:
  • In a stand mixer (or bowl with hand mixer) mix together the cream cheese and sugar until well combined.
  • Add your eggs one at a time, mixing well between each addition.
  • Add the vanilla extract and mix again briefly.
  • Add cocoa pebbles crunch. Mix by hand.
  • Pour over top the crust in your springform pans. Place in oven and cook for about 40 to 45 minutes.
  • Remove from oven and let cool.
  • Place in fridge for about 4 to 6 hours to set.
  • FOR THE TOPPING:
  • Once the cheesecake is set, you can begin the topping.
  • Mix your whipped cream and cocoa pebbles crunch together in a bowl, a spoon works well.
  • Cover the top of cheesecakes with the topping and smooth out.
  • Place in fridge for about 30 to 60 minutes
  • Serve with a big old cocoa pebbley smile!