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No-Bake Rice Krispies Pumpkin Cheesecake

Ingredients

for 8 slices

  • 3 tablespoons
    butter
  • 10 oz
    mini marshmallow (284 g)
  • 6 cups
    crispy rice cereal (150 g)
  • 8 oz
    cream cheese (225 g)
  • ¼ cup
    granulated sugar (50 g)
  • ¼ cup
    brown sugar (55 g)
  • ½ teaspoon
    cinnamon
  • ¼ teaspoon
    nutmeg
  • ½ teaspoon
    vanilla extract
  • 1 cup
    pumpkin puree (225 g)
  • 8 oz
    whipped topping (236 mL)

Crust:

  • 3 tablespoons
    butter
  • 10 oz
    mini marshmallow (284 g)
  • 6 cups
    crispy rice cereal (150 g)

Cheesecake filling:

  • 8 oz
    cream cheese (225 g)
  • ¼ cup
    granulated sugar (50 g)
  • ¼ cup
    brown sugar (55 g)
  • ½ teaspoon
    cinnamon
  • ¼ teaspoon
    nutmeg
  • ½ teaspoon
    vanilla extract
  • 1 cup
    pumpkin puree (225 g)
  • 8 oz
    whipped topping (236 mL)

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Preparation

  1. Mix the cheesecake filling ingredients in a large bowl. Add cream cheese, granulated sugar, brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg and whipped topping together and blend.
  2. To make the crust, melt butter then add the mini marshmallows.
  3. Stir in the crispy rice cereal and mix well.
  4. Butter up a dish (or use cooking spray). Spread the crispy rice cereal mix in the dish and form a crust.
  5. Spread the cheesecake filling over the crispy rice crust. Chill for at least two hours
  6. Serve with whipped topping.
  7. Enjoy!
 

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