Chocolate Peanut Butter Cereal Cheese Cake
Chocolate Peanut Butter Cereal Cheese Cake is decadent and brings together two of the most loved flavours. The cream cheese gives this cake texture and the Reese”s Pieces finish off the cake with little surprise crunches. This cake is multi-layered simple luxury. The toppings including the chocolate syrup make it deliciously gooey, in a good way.
My nieces Angelina and Marina came for their annual pool/birthday party at my house. We always have enough fun to last a few months. I lived far away from them for most of their lives, but now that I am closer I love to have them over at every chance I get. What kid doesn’t like peanut butter and cheese?
When I saw the General Mills Chocolate Peanut Butter cereal at the store that incorporated peanut butter and chocolate, I got this idea. I made a crust from the cereal and then whipped up the traditional cheese cake batter. For fun I garnished with Reese”s Pieces and extra cereal. The girls did a taste test video and I wasn’t sure what they would say. This is not rehearsed. LOL
The crumbs and the crushed cereal come together with the butter.
Putting a piece of plastic wrap over the crumbs helps to spread them out evenly.
The cream cheese, peanut butter, sugar and butter hanging out in a bowl.
Everything mixes into a velvety smooth consistency.
Mix a couple of spoonfuls into the mixture.
Now fold in the remainder of the cool whip.
Spoon the cheese mixture over the crumb crust.
The cake ready to go back into the refrigerator.
My toppings of the day; Wait until before serving to place them on the cake. They will be soggy if you put them into the refrigerator.
Chocolate Peanut Butter Cereal Cheese Cake
Cereal and peanut butter in a cake.
Ingredients
The Crust
- 1 cup graham cracker crumbs
- 2 cups Chocolate Peanut Butter Cereal crushed
- 1/2 tsp cinnamon
- 3 tbsp sugar
- 1/2 cup melted butter
The filling
- 2 8 oz packages cream cheese softened
- 1/2 cup smooth peanut butter
- 1/4 cup sugar
- 2 tsp pure french vanilla extract
- 1 container Cool Whip
The garnishes
- 1 cup Chocolate Peanut Butter Cereal
- 1 cup Reese's pieces I used O Henry
- 1/2 cup chocolate syrup
Instructions
The Crust
-
Use a food processor to crush the cereal.
Combine the cracker crumbs, cereal crumbs and cinnamon.
Melt the butter and pour it into the crumb mixture. I like to use a fork to bring it all together.
Place in a 9 X 13 pan and place a piece of plastic wrap over the top. The plastic wrap makes it easy to smooth out the crumbs.
Use your hands to press the mixture down.
Place crust in refrigerator for at least 15 minutes.
The Cheese and Peanut Butter
-
In a bowl mix together the softened cream cheese, peanut butter, french vanilla extract and sugar.
Beat until smooth.
Add a couple of spoonfuls of the Cool Whip and beat.
Next fold in the remainder of the cool whip.
Assembly
-
Remove the crust from the refrigerator.
Spoon the cheese mixture over the crust.
Smooth out with a bent icing knife. This type of knife gives you the most even top ever.
At this point you can add the Skor bits or anything that won't go soft.
Return the cake back to the refrigerator.
When ready to serve, sprinkle on the remainder of the cereal, the cookies and drizzle with chocolate syrup.
Recipe Notes
You can crush the cereal by pulsing in a food processor or put in a plastic bag and crush with a rolling pin.
For the garnish, you can use 1 cup of a packaged candy or add 1/2 a cup Skors and 1/2 cup chocolate chips or small Aero cookies. Be creative.
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