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Celebrate National Cheesecake Day with Delicious Recipes Made with Cereal

Celebrate National Cheesecake Day with Delicious Recipes Made with Cereal

If you’re among the millions who love cheesecake, get ready to celebrate this decadent dessert all day on National Cheesecake Day on Saturday, July 30th. It also happens to be National Dance Day, so you don’t have to feel guilty about indulging – just dance it off afterwards!

When dining out, cheesecake can sometimes cost as much as your entrée, so why not make your own with ingredients you might already have in the pantry. Cereal is the secret ingredient that can replace the traditional graham cracker crust, and give your cheesecake a little extra crunch.

For all of the chocolate lovers out there, who don’t enjoy baking, Melissa Bailey of Hungry Food Love has developed the Cocoa Pebbles Crunch Triple Chocolate No-Bake Cheesecake that will make your mouth water at the sight of it!

But if you’re someone who is wondering what all the fuss is about, get ready to try this recipe from Connie Gomez of Momma of Dos. Her Honey Bunches of Oats Almond “No Fuss” Cheesecake is equal parts creamy and crunchy!

Here are a couple of delicious recipes to try this weekend.

Cocoa Pebbles Crunch Triple Chocolate No-Bake Cheesecake

By Melissa Bailey, Hungry Food Love



4 cups Cocoa Pebbles Cereal

3/4 cup salted butter, melted

8 ounces bittersweet chocolate chips

16 ounces cream cheese, softened

1 teaspoon vanilla extract

2 cups whipping cream

1/2 cup powder sugar

2 ounces dark chocolate bar, rough chopped


Place cereal in a food processor and pulse until it is mostly crushed but not pulverized.

In a bowl mix crushed cereal and melted butter until well combined.

Cover the bottom of a 9-inch spring from pan with wax paper and press the cereal and butter mix into the bottom only. Place the pan in the freezer for 15 minutes.

Melt chocolate chips using a microwave or double boiler. Set aside to cool slightly.

With an electric mixer beat the cream cheese and vanilla until it is light and extra creamy.

Once the melted chocolate has cooled slightly, add it to the cream cheese and beat again until well combined.

Whip whipping cream and powder sugar until stiff peaks form.

Fold whipped cream into the chocolate and cream cheese mixture making sure all ingredients are well incorporated.

Pour this mixture to the spring form pan and refrigerate for 2 hours.

Remove from the refrigerator, and pass a knife around the edges of the pan before releasing the spring form.

Top the cheesecake with the rough chopped dark chocolate bar as a garnish.

Serve immediately.

“No Fuss” Cheesecake 

By Connie Gomez, Momma of Dos


Prep Time: 15 minutes

Cooking Time: 45 minutes

Cooling Time: 30 minutes

Refrigerator Time: 4 hours

Total Time: 5 hours 30 minutes

Yields: 1 9-inch cheesecake


2 ½ cups Honey Bunches of Oats Almond cereal

1 stick butter, melted

2 packages cream cheese, 8 oz.

½ cup sugar

2 large eggs

½ tablespoon vanilla extract

Strawberries (or fruity toppings of your choice)Directions

Using a food processor, grind Honey Bunches of Oats Almond cereal into semi-fine grains

Place the semi-fine grains in a medium or large bowl, add a stick of melted butter, and mix until consistency is soft

In a 9-inch pie pan, press the mixture into the bottom to create a crust for the cheesecake and set aside

Using a high speed mixer or food processor, mix the cream cheese, sugar, eggs, and vanilla extract in another bowl

Add mixture to the pie crust and place in the oven at 325 degrees for about 40 to 45 minutes

Once cooked, set out to cool for 30 minutes and then place in the refrigerator for 4 hours

Add strawberries or fruity toppings of your choice and leftover pie crumbs to add some extra crunch


Author: Diana Carolina Carmona

☾Diana◈Carolina☽ ऊँ Publisher ❂ Bliss ∞ Consciousness 🕉 Wellness ☼ Love ☮ Namasté☥☪☄☮☯☸☽∞ ↞☾Joy is my highest purpose ☽↠ WWW.GYPSETMAGAZINE.COM

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