Easter Mocha Cheerios Cheesecake
For an Easter treat for all the family try this tasty Cheerios Mocha Cheesecake is the perfect way to end your Easter family meal.
- Preparation Time
- 20 min
- Cooking Time
- 10 min
- Cooling Time
- 2 h
- Skill Level
- Serving Size
|150 g||Cheerios (for the base)|
|100 g||Butter, melted (for the base)|
|30 ml||hot water|
|3 tablespoons||instant coffee - if you don't want the coffee flavor just leave out|
|1 teaspoon||vanilla extract|
|300 g||low-fat cream cheese|
|250 ml||double cream, cold|
|100 g||chocolate, grated or chopped finely|
|1 x 66 g||packet of KitKat Mini Bunnies, optional decoration|
|1 x 80 g||packet of Smarties Mini eggs, optional decoration|
You will also need
20cm springform tin
Preheat the oven to 180˚C degrees, (160˚C degrees for fan ovens), gas mark 4.
Blitz the Cheerios in a food processor to form crumbs, and then put these into a bowl and mix with the melted butter to make the base mix. Pour the base mix into a 20cm springform tin and press them down to form an even layer. Place the tin into the oven and bake for 10 minutes until golden. Leave the tin to the side to cool completely.
In a jug, mix the hot water, instant coffee, honey and vanilla extract to form a sweetened, strong coffee.
Whip the cream cheese in a bowl to loosen it. Pour the coffee in and stir to combine.
Whisk the double cream in a separate bowl with an electric hand mixer for 3-4 until it forms medium peaks. Fold the cream cheese mixture and grated chocolate into the cream. Pour the cheesecake mixture over your base and then place in the fridge to set for an hour and a half.
Remove the cheesecake from the tin and decorate with the KitKat Mini bunnies and Smarties Mini eggs before serving.
Dip a palette knife under hot water, dry on a tea towel and then run around the edge of the cheesecake in the tin to help release it and give a smooth edge.
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