Cereal cheesecake

Cereal cheesecake


For the base:

  • 125g of puffed rice
  • 200g of chocolate (melted)

For the cream:

  • 400g (1 3/4 cups) of whipping cream
  • 500g (2 1/4 cups) of mascarpone
  • 200g (3/4 cups) of condensed milk

For the top part:

  • 120g of chocolate (melted)
  • Cereal bars


  1. Pour the puffed rice and melted chocolate into a bowl and mix all well to create a compact mixture.
  2. Transfer the mixture to the cake mold (22cm - mold size) and level it up well with a spatula. Transfer to the fridge for at least 15 minutes.
  3. Pour the whipping cream into a bowl and mix with the electric mixer until the cream is firm.
  4. In another bowl add the mascarpone and condensed milk and mix with the mixer until combined. Add the whipped cream and mix it all well.
  5. Pour the mixture into the cake mold with the base and level it up. Transfer to the fridge for at least 4 hours.
  6. After time has elapsed pour the melted chocolate on top and level it up. Add the cereal bars on top and serve.

*Recipe on video and text may differ from each other!

How to cook Cereal cheesecake:

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