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How to Make A Coco Pops Cheesecake | Marion's Kitchen

Name: How to Make A Coco Pops Cheesecake | Marion's Kitchen
Prep time: 760 min
Total time: 760 min
Yield: 12–16 slices
Ingredients: Kellogg’s® Australia Coco Pops® Crackle Crust; 165g (5.8 oz) Kellogg’s® Australia Coco Pops®; 7 Digestive biscuits, blended (about 105g/3.7 oz); 50g (1.7 oz) unsweetened, no-sugar-added dark chocolate, broken into pieces; 100g (3.5 oz) Copha (also known as vegetable shortening), melted; Cheesecake filling; 40g (1.4 oz)Kellogg’s® Australia Coco Pops®; 270ml (9.5 fl oz) coconut cream; 2 platinum-strength gelatine sheets; 1kg (2 lb 3 oz) cream cheese, room temperature; 3 tsp cocoa powder; 120g (4.2 oz) sugar; 2 tbsp brown sugar; 1 tsp vanilla extract; 1 lemon, juiced; Chocolate bark; 200g (7 oz) unsweetened, no-sugar-added dark chocolate, broken into pieces; 25g (0.8 oz) Kellogg’s® Australia Coco Pops®; fresh raspberries, to serve; icing sugar, for dusting

Prep 12h 40m

Total 12h 40m

This Coco Pops Cheesecake recipe from Marion's Kitchen features a Kellogg’s Coco Pops Crackle Crust, creamy cheesecake filling with a hint of coconut, and a decadent dark chocolate bark. Topped with fresh raspberries and a dusting of icing sugar, it's a delightful and unique dessert for any occasion.