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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)

Nutrition Info

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    Calories 665
    Fat 22g
    Carbs 110g
    Fiber 0g
    Sugar 45g
    Protein 7g

Estimated values based on one serving size.

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!