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
- 80 g honey
- 1 tablespoon vanilla extract
- 300 g low-fat cream cheese
- 250 ml double cream, cold
- 100 g chocolate, grated or chopped finely
- 1.66 g packet of KitKat Mini Bunnies, optional decoration
- 1.88 g packet of Smarties Mini eggs, optional decoration
- 2 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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For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.
As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.