Chocolate-Speckled No-Bake Cheesecake


by: Crunchy Creamy Sweet

Instead of using the standard graham crackers, I used Cheerios!


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serves: 12

for the crust:

2 c Cheerios

4 tbsp - 5 butter, melted

2 tbsp brown sugar

for the filling:

1 pkg 8oz cream cheese, softened

1/2 tsp vanilla extract

1/4 c granulated sugar

1/4 c sour cream

1 c heavy whipping cream

2 tbsp sugar

grated chocolate

Nutrition Facts
Chocolate-Speckled No-Bake Cheesecake

Servings Per Recipe: 12

Amount per Serving

Calories: 206

  • Total Fat: 16 g
  •     Saturated Fat: 9.5 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 47.4 mg
  • Sodium: 130.5 mg
  • Total Carbs: 14.6 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 10.6 g
  • Protein: 2.1 g

how is this calculated?

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1.  Preheat your oven to 375 degrees. Crush the Cheerios in a food processor. ( You can also put them in a zip lock bag and smash with a rolling pin. ) Place the crushed cereal into a 8" round cake pan. Pour the melted butter on top and sprinkle the sugar. Mix all with a fork or by hand. Make sure the cereal are moistened with butter really well. Spread it all over the bottom of the pan and pat well. Try to get some up the sides too. Bake for 10 minutes. Cool completely before adding the filling.

2.  In a standing mixer, whip the cream until stiff peaks form. It takes only 2 - 3 minutes so keep an eye on it. You don't want to over whip it! ( You can whip additional 1/2 c of the cream if you would like to use it for decorating the finished cake. )

3.  In a large mixing bowl, beat cream cheese for 3 minutes. Add sugar and beat until fluffy. Add vanilla and sour cream and beat again. Gently fold in the whipped cream and chocolate shavings.

4.  Pour the filling over the cooled crust.

5.  Refrigerate until set, at least 2 hours. ( If you are pressed for time or simply can't wait to dig in, place the cheesecake in the freezer and check every 30 minutes if it's set. ).

6.  Store in the fridge.

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