No-Bake Rice Krispies Pumpkin Cheesecake Recipe

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Becky Johnston Modified: March 22, 2022
No-Bake Rice Krispies Pumpkin Cheesecake Recipe

How To Make No-Bake Rice Krispies Pumpkin Cheesecake

Using rice krispies as crust with creamy cheesecake filling, this pumpkin cheesecake is gonna sell like hot pancakes to the kids!

Preparation:
Cooking: 20 minutes
Chilling Time: 2 hours
Total: 2 hours 20 minutes

Serves:

Ingredients

  • 3tbspbutter
  • 10ozmini marshmallow
  • 6cupscrispy rice cereal
  • 8ozcream cheese
  • ¼cupgranulated sugar
  • ¼cupbrown sugar
  • ½tspcinnamon
  • ¼spnutmeg
  • ½spvanilla extract
  • 1cuppumpkin puree
  • 8ozwhipped topping

For Crust:

  • 3tbspbutter
  • 10ozmini marshmallow
  • 6cupscrispy rice cereal

For Cheesecake Filling:

  • 8ozcream cheese
  • ¼cupgranulated sugar
  • ¼cupbrown sugar
  • ½tspcinnamon
  • ¼tspnutmeg
  • ½tspvanilla extract
  • 1cuppumpkin puree
  • 8ozwhipped topping

Instructions

  1. Mix the cheesecake filling ingredients in a large bowl.

  2. Add cream cheese, granulated sugar, brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg and whipped topping together and blend.

  3. To make the crust, melt butter then add the mini marshmallows.

  4. Stir in the crispy rice cereal and mix well.

  5. Butter up a dish (or use cooking spray). Spread the crispy rice cereal mix in the dish and form a crust.

  6. Spread the cheesecake filling over the crispy rice crust. Chill for at least two hours

  7. Serve with whipped topping.

Nutrition

  • Calories: 832.57kcal
  • Fat: 41.12g
  • Saturated Fat: 24.44g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 10.85g
  • Polyunsaturated Fat: 1.65g
  • Carbohydrates: 112.62g
  • Fiber: 2.40g
  • Sugar: 70.53g
  • Protein: 8.57g
  • Cholesterol: 128.36mg
  • Sodium: 275.82mg
  • Calcium: 145.91mg
  • Potassium: 332.61mg
  • Iron: 8.02mg
  • Vitamin A: 863.54µg
  • Vitamin C: 2.59mg
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