Coco Pop Cheesecake

200g Coco Pops

150g butter, melted
395g condensed milk
3 x 250g packets cream cheese, softened
25g dark chocolate, finely grated

Grease a 22cm springform pan and line the base with baking paper.
Place Coco Pops, butter and 2 tbs of the condensed milk in a food processor and process until combined.
Transfer the mixture to the prepared pan and press it firmly over the base.

Place in the refrigerator for 30 min.
Using an electric beater, whisk the remaining condensed milk with the cream cheese in a large mixing bowl until light and creamy.
Pour over the chocolate base and place in the refrigerate overnight.
Serve topped with grated chocolate.


Recipe from Perth Now