How to Make a Coco Pops Cheesecake

marionskitchen.com

RBloomer

subheading: 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

subheading: 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

subheading: 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

Directions at marionskitchen.com

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