No-Bake Rice Krispies Pumpkin Cheesecake
Experience the magic of fall with this No-Bake Rice Krispies Pumpkin Cheesecake, a delightful twist on a classic dessert. With its creamy pumpkin filling and crunchy Rice Krispies crust, this cheesecake is the perfect treat to satisfy your autumn cravings.
73% would make again
Under 30 minutes
Under 30 minutes
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)
Nutrition Info
- Calories 1311
- Fat 42g
- Carbs 220g
- Fiber 1g
- Sugar 90g
- Protein 14g
Estimated values based on one serving size.
Preparation
- 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.
- To make the crust, melt butter then add the mini marshmallows.
- Stir in the crispy rice cereal and mix well.
- Butter up a dish (or use cooking spray). Spread the crispy rice cereal mix in the dish and form a crust.
- Spread the cheesecake filling over the crispy rice crust. Chill for at least two hours
- Serve with whipped topping.
- Enjoy!
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