recipe

Rice Cereal Chocolate Cheesecake: the recipe for a delicious, no-bake dessert

Total time: 120 Min
Difficulty: Low
Serves: 8 people
By Cookist
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Ingredients
for the base
Dark Chocolate
120 g
puffed rice
70 g
for the cream
Fresh cream
200 ml
Powdered sugar
120 g
Ricotta cheese
150 g
Mascarpone cheese
50 g
Chocolate chips
50 g
for the ganache
Dark Chocolate
100 g
Fresh cream
100 ml

Rice cereal chocolate cheesecake is a delicious no-bake dessert recipe everyone will love. It is made with a crunchy base of puffed rice and chocolate, a soft ricotta cheese cream and a topping of chocolate ganache. The contrast of textures is very pleasant and makes this dessert even more irresistible.

Perfect for hot days, the crispy rice cereal chocolate cheesecake can be made in advance and stored in the refrigerator until ready to serve as a snack or a simple dessert. You can use the chocolate you prefer, the important thing is that it is excellent quality. So let’s find out how to make puffed rice and chocolate cake by following our simple recipe step by step.

Tips for Rice Crispy Cheesecake

The base can also be made with chocolate puffed rice, with another puffed cereal you want (such as barley, millet, quinoa) or with classic breakfast cereals, even the chocolate ones.

For the cream, you can choose cow, goat or sheep ricotta cheese; the important thing is that it is dry. You can replace it with another soft cheese, or fresh spreadable cheese or Greek yogurt.

If you prefer, you can flavor the cheesecake with vanilla or a little grated orange peel.

You can also enrich the cheesecake with chopped dried fruit.

How to store Rice Cereal Chocolate Cheesecake

The puffed rice and chocolate cake can be stored in the refrigerator, covered with a sheet of cling film, for 2-3 days. Freezing is not recommended.

How to make Rice Cereal Chocolate Cheesecake

For the base; pour the melted chocolate into a bowl with the puffed rice 1.

Mix with a spatula 2, to amalgamate everything.

Distribute the chocolate rice in a 20 cm diameter springform pan, lined with a sheet of parchment paper, and level well 3.

In a large bowl, mix the ricotta cheese with the mascarpone cheese and the powdered sugar 4.

Gently incorporate the whipped cream and then the chocolate chips 5.

Spread the ricotta cheese cream on the crunchy base, level 6 and put back in the refrigerator.

For the ganache; melt the dark chocolate in a bain-marie, add the fresh cream and mix well. Pour the chocolate ganache over the cream 7 and distribute it evenly.

Store the cake in the refrigerator until ready to serve 8.

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