No-Bake Coco Pops Cheesecake

To make the crust, place 40g of the Kellogg’s® Australia Coco Pops® and the digestive biscuits into a blender. Process to fine crumbs, then transfer to a large bowl. Add the remaining Kellogg’s® Australia Coco Pops® and stir to combine. 

Next, grab a saucepan and add roughly 5cm (2 inches) of water to the bottom. Bring the water to a gentle boil then place a heatproof bowl on top of the pan so it fits snugly inside but doesn’t touch the water. Add the chocolate pieces to the bowl, and gently stir until melted.

Pour the melted Copha into the Kellogg’s® Australia Coco Pops® mixture, followed by the melted chocolate. Give everything a good stir to bring it all together.

Transfer one-third of the mixture to a deep 21cm (8 inch) springform pan. Using the base of a flat-bottomed glass or tumbler, gently press out and pat down the mixture until it fills the bottom of the pan and is compacted into an even layer. Pop the pan into the fridge for about 3–4 minutes to harden. Now onto the sides. Working in a small area at a time, start placing the crackle mixture to the side of the pan, using the side of your tumbler to press it in. Once you’re done with a small section, pop the pan back into the fridge for a few minutes to firm things up. Repeat the process until the whole pan is filled around the edges, then place the pan back into the fridge while you make the filling.

For the filling, place the Kellogg’s® Australia Coco Pops® and coconut cream into a large bowl and mix well. Soak for 5 minutes to allow the flavour to infuse into the cream. Next, grab a sieve and place over a bowl. Pour the Kellogg’s® Australia Coco Pops® mixture into the sieve, then use a wooden spoon or spatula to press down on the Kellogg’s® Australia Coco Pops® to strain out the now-chocolate-flavoured coconut cream. Discard the pressed Kellogg’s® Australia Coco Pops®.

Add the infused coconut cream to a small saucepan, followed by the gelatine. Leave things for 5 minutes to allow the gelatine to soak into the cream, then give it a mix. Turn on the heat to low heat and keep stirring until the gelatine is fully dissolved into the coconut cream. Turn off heat and set aside, making sure to stir every few minutes.

Using a hand mixer or a stand mixer with the hard whisk attachment, whip the cream cheese on a large bowl on medium-high speed until light and fluffy. Add the cocoa powder and use a spatula to gently mix in. Next, add in the sugars and the vanilla extra, then use the hand mixer again to whisk everything together until combined. Finish off with three-quarters of the lemon juice (save the final quarter for another use) and stir through. 

Remove your springform pan from the fridge and spoon in the cream filling mixture. Smooth out into an even layer, and return the pan to the fridge. Leave it to sit overnight in the fridge or for around 12 hours until set.

To make the chocolate bark topping, melt the chocolate in the bowl set over the hot water for 5 minutes or until smooth, as before. Line a tray with baking paper, then pour out the melted chocolate onto the lined tray and smooth into a thin and even layer. Sprinkle with Kellogg’s® Australia Coco Pops®. Transfer the tray to the fridge for 20 minutes or until the chocolate is firm.

To serve, remove the cheesecake from the tin and transfer to a large serving plate or cake stand. Break up the chocolate bark and sprinkle over the top of the cheesecake. Scatter over some fresh raspberries and dust with icing sugar, then slice and serve.