No-Bake Chocolatey Cocoa Puffs® Cheesecake

Special equipment: Mixer, food processor, 9-inch springform pan

Ingredients

serves Makes one 9-inch cheesecake, active time 1 hour, total time 4 hours

• 8 1/2 cups Cocoa Puffs® cereal (about 1 box), divided
• 1/8 teaspoon salt
• 10 tablespoons (5 ounces) unsalted butter, melted
• 3/4 cup heavy cream, divided, cold
• 3 (8-ounce) packages cream cheese, softened
• 1 1/2 cups (6 ounces) confectioners’ sugar
• 1 tablespoon vanilla extract
• 8 ounces bittersweet chocolate, melted
• 4 ounces semi-sweet chocolate, finely chopped

Procedures

1. Finely crush 5 cups Cocoa Puffs® cereal in food processor. Place in bowl with salt, and stir with butter until moistened. Firmly press into bottom and about 2 inches up sides of 9-inch springform pan.
   
2. Beat ½ cream in mixer fitted with whip attachment on medium high speed to soft peak. Transfer to small bowl and keep chilled.
   
3. Place cream cheese in unwashed mixer bowl on mixer fitted with paddle attachment. Beat on medium low speed until creamy, about 1 minute. Turn off mixer, add sugar and vanilla, then beat on medium speed until fluffy, scraping down sides of bowl. Add melted bittersweet chocolate and beat until combined. Transfer to large bowl and fold in whipped cream.
   
4. Spread ½ of the cheesecake batter into pan. Scatter 1 ½ cups Cocoa Puffs® cereal over batter and then spread remaining cheesecake batter into pan. Smooth top and chill 1 hour.
   
5. In heatproof bowl set over pan of simmering water, heat semi-sweet chocolate with remaining ¼ cream, whisking gently, until mixture is smooth. Spread over top of cheesecake and scatter with remaining 2 cups Cocoa Puffs® cereal. Continue to chill until firm, about 3 more hours.

Mint Chocolate Chunk Cheesecake Bars

Special equipment

9- by 13- inch baking dish

Ingredients

serves Serves 12, active time 20 minutes, total time 1 hour and 40 minutes

• 7 ounces chocolate graham crackers, finely crushed
• 8 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 2 ounces sour cream
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon mint extract
• 2 large eggs
• 1 to 2 drops green gel food coloring (optional)
• 12 ounces chocolate chunks

Procedures

1. Move oven rack to the center position and preheat oven to 350°F.
   
2. In a large bowl pour melted butter over chocolate graham crumbs. Toss to coat. Press the crumbs into the bottom of glass dish.
   
3. Bake crust for 10 minutes or until crust is set. Remove crust from oven and let cool while you prepare the filling.
   
4. In the bowl of an electric stand mixer combine cream cheese, sour cream, sugar, vanilla and mint extract. Beat until combined then add the eggs, one at a time, scraping down the sides and beating until fully incorporated. Beat in food coloring until uniformly distributed. Fold in chocolate chunks then pour batter over cooled crust, use a spatula to spread it out evenly in the pan. Bake for 30 to 40 minutes or until filling is set. Remove from the oven and let cool for 20 minutes then refrigerate until serving. Store covered in the refrigerator for up to 3 days.