White Chocolate Cheesecake

8 Servings


White Chocolate Cheesecake




  • 100g white chocolate, chopped
  • 1 1/4 cups Kellogg's® Rice Bubbles®


  • 250g white chocolate, chopped
  • 500g cream cheese
  • 1/2 cup caster sugar
  • 1/2 cup thickened cream
  • 1 tsp vanilla essence



1. Microwave* the chocolate on high for 2 minutes stirring every 30 seconds until almost fully melted.
2. Stir until chocolate is smooth and fully melted.
3. Combine with Kellogg's® Rice Bubbles® and using a spoon press into the base of a 20cm spring form tin.
4. Place to one side.

1. Melt 150g of chocolate as per directions above.
2. Place into a food processor with all ingredients except remaining chocolate and blend until smooth.
3. Using a wooden spoon, stir through the remaining chopped white chocolate.
4. Pour mixture over base and place into the refrigerator.
5. Allow to set for at least 2 hours and serve with fresh berries.

Best made a day or two before use.
Tip: Try using Milk Chocolate and Kellogg's® Coco Pops®.

* 900-watt microwave used. Timings may vary.

8 Servings