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