Crispy Rice Cereal Chocolate Cheese Cake
A sweet and decadent chocolate cheese cake with a crispy rice cereal crust.
- 1/4 cup unsalted butter
- 10 oz mini marshmallows
- 6 cups crispy rice cereal
- 8 oz semisweet chocolate
- 1/4 cup heavy cream
- 16 oz cream cheese softened
- 1/2 cup sugar
- 1 tspn vanilla
- 2 1/2 cups whipped cream
- 3 oz chocolate bar for garnishing
Melt the butter in a saucepan over medium heat.
Add the marshmallows and stir until melted then add the rice cereal and mix well.
While the rice cereal mix is still warm, pour it into a greased 10-inch spring-form baking pan.
Press down into the cereal to form to the pan and press the edges against the wall of the pan to create a bowl. Set aside.
Place the chocolate in a small microwave-safe bowl and add the heavy cream on top. Microwave for 1 minute, stirring to mix at 30 seconds.
In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
Pour in the melted chocolate and stir to mix into the cream cheese.
Add 1 ½ cups of whipped cream to the chocolate mixture and fold with a spatula.
Pour the cheesecake mixture into the rice cereal bowl and smooth the top.
Refrigerate for 3-4 hours or overnight or until the cheesecake is set.
Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
Shave the chocolate bar into the middle of the cheesecake.