Triple Chocolate Cocoa Pebble Crunch Cheesecake
The ultimate recipe for leftover cocoa pebbles, our Triple Chocolate Crunch Cheesecake recipe is a creamy, decadent no-bake dessert your family will go crazy for! (Especially those cocoa pebbles fans!)
No-Bake Chocolate Cheesecake Recipe
I’ve officially converted myself to the camp of the no-bake cheesecake.
While the texture is completely different than a traditional (baked) cheesecake, the ease and reliability of our no-bake cheesecake recipe cannot be beat.
A real cheesecake requires cooking in a water bath, you need to keep a watchful eye on it for over an hour, and it always runs the risk of cracking. Always.
Whereas my no-bake cheesecake – I can whip it up while supper is cooking and pop it in the fridge, and then completely ignore it until dessert time when I pull it out of the fridge to reveal it in all of it’s creamy, un-cracked glory. It’s even easy enough that you can really let the kids get in there and help make it!
It also has much fewer ingredients (perfect for little helpers) and is gluten-free (depending on the crust you’re making), which makes it a good option for easy entertaining.
Rather than serve up a chocolate cheesecake with a chocolate graham cracker crust (which is a perfectly delicious option), I decided to go for decadence and make a chocolate-coated, cocoa pebble crust for a crunchy base that is similar to the chocolate crunch layer in a Dairy Queen cake. It serves as the perfect crunchy contrast to the smoothed and slightly tart chocolate cheesecake layered overtop.
*And bonus for my gluten-free friends: Cocoa Pebbles are gluten-free!*
Ingredients for Triple Chocolate Crunch Cheesecake
- 4 cups cocoa pebbles cereal (or other chocolate cereal)
- 2 ½ cups semi-sweet or milk chocolate chocolate chips
- 2-8oz packages cream cheese, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon salt, optional
Tip: plan to allow the crust to set up in the fridge for a bit before you prepare the cheesecake filling, but if you’re pressed for time, use the freezer.
Kitchen Tools You May Find Helpful
- 7″ springform pan
- Hand mixer
- Measuring cups and spoons
- Offset spatula
How to Make a No-Bake Chocolate Cheesecake
Oil and line a 9″ springform pan and set aside.
Melt 1 1/2 cups of the chocolate chips in a large microwave-safe bowl, heating for 35 seconds and stirring well, then repeating as necessary.
Stir in the chocolate crunchy cereal and stir to coat.
Fold the chocolate-coated cereal out into the springform pan and press down into an even layer with wet hands.
Set in the fridge to set as you make the filling.
Melt the remaining 1 cup of chocolate chips and allow to cool for a couple minutes.
Beat in the cream cheese, followed by the sugars, milk and vanilla. Taste and determine if you want to add salt or additional vanilla.
Pour the cream cheese mixture into the springform pan, smoothing into an even layer with an offset spatula.
Place in the refrigerator and allow to set for 2 hours or overnight.
Pin this Triple Chocolate Crunch Cheesecake:
Grab your free printable for our triple chocolate crunch cheesecake recipe:
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Sugar, Spice and Glitter.
Triple Chocolate Crunch Cheesecake
Ingredients
- 4 cups cocoa pebbles cereal (or other chocolate cereal)
- 2 ½ cups semi-sweet or milk chocolate chocolate chips
- 2-8oz packages cream cheese, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon salt, optional
Instructions
- Oil and line a 9" springform pan and set aside.
- Melt 1 1/2 cups of the chocolate chips in a large microwave-safe bowl, heating for 35 seconds and stirring well, then repeating as necessary.
- Stir in the chocolate crunchy cereal and stir to coat.
- Fold the chocolate-coated cereal out into the springform pan and press down into an even layer with wet hands.
- Set in the fridge to set as you make the filling.
- Melt the remaining 1 cup of chocolate chips and allow to cool for a couple minutes.
- Beat in the cream cheese, followed by the sugars, milk and vanilla. Taste and determine if you want to add salt or additional vanilla.
- Pour the cream cheese mixture into the springform pan, smoothing into an even layer with an offset spatula.
- Place in the refrigerator and allow to set for 2 hours or overnight.
This is the ultimate no-bake chocolate dessert in my books, and is a great option for entertaining gluten-free guests.
For more delicious chocolate recipes, check out our Chocolate Trail Mix Melts recipe or our Peanut Butter Chocolate Lush recipe.
Check out some of our other No Bake Recipes:
Great site you have here.. It’s hard to find excellent writing like yours nowadays.
I honestly appreciate individuals like you! Take care!!