This No-Bake Cereal Cheesecake is creamy, crunchy, and incredibly easy to make. With a crispy puffed rice and chocolate base, a smooth mascarpone filling, and a glossy chocolate topping, it’s the perfect make-ahead dessert. No oven required. Just chill, slice, and enjoy. If you love no-bake cheesecakes with texture and contrast, this one will quickly become your favorite.
What Is Cereal Cheesecake?
Cereal cheesecake is a variation of classic no-bake cheesecake where the traditional biscuit base is replaced with puffed rice cereal mixed with melted chocolate. The result? A lighter, crunchier base that pairs perfectly with the rich mascarpone and whipped cream filling.
This version combines:
- Chocolate cereal crust
- Mascarpone cream filling
- Chocolate topping with cereal bars for decoration
- It’s modern, fun, and incredibly satisfying.
Frequently Asked Questions
Can I use cream cheese instead of mascarpone?
Yes. Substitute with full-fat cream cheese for a more classic cheesecake flavor.
Can I make it less sweet?
Reduce the condensed milk slightly and use dark chocolate for balance.
How long does it need to chill?
Minimum 4 hours, but overnight is ideal.
Can I use Rice Krispies instead of puffed rice?
Yes, they work perfectly.
Is this cheesecake baked?
No, this is a completely no-bake cheesecake.
How to Store
Store the cereal cheesecake in the refrigerator, covered, for up to 3 days.
Keep it well wrapped to prevent it from absorbing fridge odors.
How to Freeze
You can freeze the cheesecake (without the chocolate topping) for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving.
Ingredients
How To Make The Best Chocolate Cheesecake
Line a 22cm springform pan with parchment paper.
Line a 22cm springform pan with parchment paper.
In a bowl, combine the 125g puffed rice with 200g melted chocolate. Mix until evenly coated.
Press the mixture firmly into the bottom of the pan using a spatula or the back of a spoon. Make sure it’s compact and even.
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In a bowl, combine the 125g puffed rice with 200g melted chocolate. Mix until evenly coated.
Refrigerate for at least 15 minutes to set.
In a large bowl, whip the 400g whipping cream until stiff peaks form.
In another bowl, mix the 500g mascarpone with 200g condensed milk until smooth and creamy.
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Press the mixture firmly into the bottom of the pan using a spatula or the back of a spoon. Make sure it’s compact and even.
Gently fold the whipped cream into the mascarpone mixture, using upward motions to keep it airy.
Pour the cream over the chilled cereal base and level the surface.
Refrigerate for at least 4 hours, or until fully set.
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Refrigerate for at least 15 minutes to set.
Once set, pour the 120g melted chocolate over the top and spread evenly.
Decorate with chopped cereal bars.
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In a large bowl, whip the 400g whipping cream until stiff peaks form.
Slice and serve.
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