Cocoa Pebble Cereal Cheesecake is a delicious twist on a classic no-bake chocolate cheesecake! With real cereal in the batter, Cocoa Pebbles cheesecake is fun to make and even more, fun to eat!
Cocoa Pebbles Cheesecake
Yes, you read that right! This creamy Cocoa Pebbles flavored Cereal Cheesecake is all your childhood dreams coming true!
I love a good no-bake recipe, and this cocoa pebbles cheesecake recipe for dreamy no-bake cheesecake is divine!
You can easily make it the night before and keep it in the fridge until you are ready. Make it when you have time and it’ll be ready to go when you need it!
This chocolate cheesecake seriously makes me want to be a kid again, sipping chocolate Cocoa Puff-flavored milk through a cereal bowl straw! Just wait until you try it!
Cocoa Pebbles Cereal Cheesecake Recipe
Cocoa Pebbles Cereal Cheesecake is going to be your new favorite sweet treat! It’s a simple no-bake recipe that you can store easily before serving.
Ingredients
For the crust:
- 1 ½ sleeves graham crackers, pulsed into crumbs
- 1 tbsp sugar
- ½ cup (1 stick) butter, melted
For the cheesecake:
- 32 ounces (4 packs) cream cheese, softened
- 1 cup heavy cream, whipped
- 1 tbsp powdered sugar
- 1 tbsp vanilla
- 1 cup sugar
- ½ cup Hershey’s Cocoa Powder
- 1 cup Cocoa Pebbles
- 1 envelope unflavored gelatin, bloomed in water
- Nonpareil sprinkles
For the frosting:
- 4 ounces (½ pack)
- 4 tbsp butter
- ¼ tsp vanilla
- 1 tbsp heavy cream
- 3-4 cups powdered sugar
- ⅓ cup Hershey’s Cocoa Powder
Some additional tools that might be helpful:
- Food processor
- Springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Piping bag & large star stip
How to Make Cereal Cheesecake with Cocoa Pebbles
Don’t forget to download the full printable recipe below so you can print it out and use it whenever you feel like making this delicious recipe!
- To make your Cocoa Pebbles Cheesecake, start by lining a 7-inch springform pan with parchment paper. Set it aside.
- Place your Graham Crackers in a food processor and pulse it a few times until you have fine crumbs.
- Add the sugar to the food processor and pulse several times to mix together.
- Melt the butter in a microwave-safe medium-sized bowl.
- Add the Graham Cracker crumbs into the butter and stir well to combine.
- Pour the coated crumbs into the prepared pan and press them into it with a wooden spoon.
- Place the pan in the freezer to set while you make your batter.
- In a mixing bowl or the bowl of a stand mixer, place the heavy cream and 1 tablespoon of powdered sugar.
- Whip the cream with a whisk attachment on medium speed for 4-5 minutes or until stiff peaks form.
- Add the vanilla and the cream cheese and blend again until smooth and fully fluffy.
- Add the sugar and mix again until smooth.
- Next, add in the cocoa, and mix on low speed until completely blended.
- Scrape down the sides of the bowl, add in the Cocoa Pebbles, and mix until just blended.
- In a separate small dish or bowl, add 1⁄4 cup of water and sprinkle the unflavored gelatin on top. Let it “bloom” for about 3 minutes, or until the water is absorbed.
- Stir the gelatin, then add it to the cheesecake batter and blend well.
- Remove the prepared pan from the freezer.
- Pour the cheesecake batter into the springform pan. The pan should be filled all the way to the top.
- Sprinkle additional Cocoa Pebbles on top of the cheesecake so that the top is completely covered with cereal.
- Place the pan back in the freezer, for a few hours or preferably overnight to set.
- When you are ready to serve your cheesecake, first make your frosting by adding the softened butter and cream cheese to a mixing bowl.
- Beat the butter and cream cheese until fluffy.
- Add in the vanilla and heavy cream and mix again until smooth.
- Begin adding the powdered sugar 1 cup at a time, beating each in until completely smooth.
- Add in the Hershey’s Cocoa and mix on low speed until fluffy and smooth.
- Use a large star tip to pipe swirling dollops around the edges of the cheesecake.
- Sprinkle with decorative sprinkles and return the pan to the freezer until you are ready to serve.
- To serve, remove the cheesecake from the pan and cut it into 2-inch pieces!
Tips Tricks and FAQs
- Make sure that your cream cheese is completely softened before adding it to your cheesecake mixture! If it’s cold, it won’t combine smoothly into the batter and instead will leave you with little pieces of cream cheese throughout. If you take out the cream cheese 1-2 hours beforehand, it should be the perfect temperature.
- While making your batter, make sure that you are scraping down the sides of the bowl often. This will help ensure that all the ingredients are fully incorporated so you can have a beautifully smooth and creamy cheesecake.
- Here’s my trick for easily filling a piping bag for the decorations on this cheesecake. Just grab about 10 inches of plastic wrap and place it on the counter. Scoop the frosting lengthwise in the middle of the plastic wrap, then roll up the wrap so you have a long tube of frosting. Twist one end of the wrap and place the other side down in a piping bag that has been fitted with a star tip. Easy mess-free piping ready to go!
Can I skip blooming my gelatin in Cocoa Pebbles Cheesecake?
I wouldn’t recommend skipping this step, although it may seem tempting to just dump the gelatin straight into the batter!
Blooming helps the gelatin develop and soak up moisture so that when you add it to your cereal cheesecake it’ll help stabilize it without adding a gritty texture. Take a few minutes and let it bloom before adding it in!
Storage
Keep your leftover Cocoa Pebbles cheesecake in the freezer for up to 3 months and it should stay beautifully fresh! I recommend covering it completely with plastic wrap or a sealed container.
More Easy Recipes
- Rich and Creamy Instant Pot Carrot Cake Cheesecake Recipe
- Delicious Sugar Cookie Bars with Cream Cheese Frosting
- The Best Copycat Lofthouse Cookies
- How to Make Ice Cream Cone Cake Pops
Did you make this?
Let us know how it went in the comments!
Cocoa Pebbles Cheesecake
Cocoa Pebble Cereal Cheesecake is a delicious twist on a classic no-bake chocolate cheesecake! With real cereal in the batter, Cocoa Pebbles cheesecake is fun to make and even more fun to eat!
Ingredients
- 1 ½ sleeves graham crackers, pulsed into crumbs
- 1 tbsp sugar
- ½ cup (1 stick) butter, melted
- 32 ounces (4 packs) cream cheese, softened
- 1 cup heavy cream, whipped
- 1 tbsp powdered sugar
- 1 tbsp vanilla
- 1 cup sugar
- ½ cup Hershey’s Cocoa Powder
- 1 cup Cocoa Pebbles
- 1 envelope unflavored gelatin, bloomed in water
- Nonpareil sprinkles
- 4 ounces (½ pack)
- 4 tbsp butter
- ¼ tsp vanilla
- 1 tbsp heavy cream
- 3-4 cups powdered sugar
- ⅓ cup Hershey’s Cocoa Powder
Instructions
- To make your Cocoa Pebbles Cheesecake, start by lining a 7-inch springform pan with parchment paper. Set it aside.
- Place your Graham Crackers in a food processor and pulse it a few times until you have fine crumbs.
- Add the sugar to the food processor and pulse several times to mix together.
- Melt the butter in a microwave-safe medium-sized bowl.
- Add the Graham Cracker crumbs into the butter and stir well to combine.
- Pour the coated crumbs into the prepared pan and press them into it with a wooden spoon.
- Place the pan in the freezer to set while you make your batter.
- In a mixing bowl or the bowl of a stand mixer, place the heavy cream and 1 tablespoon of powdered sugar.
- Whip the cream with a whisk attachment on medium speed for 4-5 minutes or until stiff peaks form.
- Add the vanilla and the cream cheese and blend again until smooth and fully fluffy.
- Add the sugar and mix again until smooth.
- Next, add in the cocoa, and mix on low speed until completely blended.
- Scrape down the sides of the bowl, add in the Cocoa Pebbles, and mix until just blended.
- In a separate small dish or bowl, add 1⁄4 cup of water and sprinkle the unflavored gelatin on top. Let it “bloom” for about 3 minutes, or until the water is absorbed.
- Stir the gelatin, then add it to the cheesecake batter and blend well.
- Remove the prepared pan from the freezer.
- Pour the cheesecake batter into the springform pan. The pan should be filled all the way to the top.
- Sprinkle additional Cocoa Pebbles on top of the cheesecake so that the top is completely covered with cereal.
- Place the pan back in the freezer, for a few hours or preferably overnight to set.
- When you are ready to serve your cheesecake, first make your frosting by adding the softened butter and cream cheese to a mixing bowl.
- Beat the butter and cream cheese until fluffy.
- Add in the vanilla and heavy cream and mix again until smooth.
- Begin adding the powdered sugar 1 cup at a time, beating each in until completely smooth.
- Add in the Hershey’s Cocoa and mix on low speed until fluffy and smooth.
- Use a large star tip to pipe swirling dollops around the edges of the cheesecake.
- Sprinkle with decorative sprinkles and return the pan to the freezer until you are ready to serve.
- To serve, remove the cheesecake from the pan and cut it into 2-inch pieces!
Michele is a mom of 5 with her degree in marriage and family studies. She believes that one of the best ways you can spend time with your family is doing fun things together.