Best 3 No Bake Rice Krispies Pumpkin Cheesecake Recipe By Tasty Recipes

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Indulge in the delightful symphony of flavors with the No-Bake Rice Krispies Pumpkin Cheesecake, a culinary masterpiece that harmonizes the comforting warmth of pumpkin with the irresistible crunch of Rice Krispies. This no-bake cheesecake captivates the senses with its creamy, velvety texture, complemented by a graham cracker crust that adds a delightful crunch. As you delve into this delectable treat, each bite unveils a burst of pumpkin spice, carried by the subtle sweetness of condensed milk and the tangy zest of lemon. Discover the art of creating this irresistible dessert with our comprehensive recipe, featuring step-by-step instructions and a detailed ingredient list. Additionally, explore variations such as the No-Bake Oreo Pumpkin Cheesecake, a chocolate lover's dream, and the No-Bake Gingersnap Pumpkin Cheesecake, a delightful blend of spicy and sweet. Embark on a culinary journey and unveil the secrets behind these exceptional pumpkin cheesecakes, perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

NO BAKE PUMPKIN CHEESECAKE RECIPE BY TASTY



No Bake Pumpkin Cheesecake Recipe by Tasty image

Here's what you need: graham cracker crumbs, butter, cream cheese, heavy whipping cream, powdered sugar, pumpkin puree, ground cinnamon, vanilla, whipped cream

Provided by Tasty

Categories     Desserts

Yield 12 servings

Number Of Ingredients 9

2 ½ cups graham cracker crumbs
½ cup butter, melted
24 oz cream cheese, 3 packages
1 cup heavy whipping cream
1 cup powdered sugar
1 ½ cups pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon vanilla
whipped cream, to serve

Steps:

  • In a bowl, combine the graham cracker crumbs and melted butter.
  • Transfer the graham cracker mixture to a 9-inch (23 cm) springform pan, creating an even base that goes up 1-inch (2 cm) on the sides.
  • In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
  • Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
  • Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
  • Top with whipped cream, slice, and serve!
  • Enjoy!

Nutrition Facts : Calories 470 calories, Carbohydrate 32 grams, Fat 37 grams, Fiber 1 gram, Protein 5 grams, Sugar 19 grams

NO-BAKE PUMPKIN CHEESECAKE



No-Bake Pumpkin Cheesecake image

Provided by Katie Lee Biegel

Categories     dessert

Time 6h20m

Yield 8 to 10 servings

Number Of Ingredients 15

Nonstick cooking spray
1 cup crushed gingersnap cookies
1/4 cup melted unsalted butter
1/4 teaspoon kosher salt
Two 8-ounce packages cream cheese
One 15-ounce can pure pumpkin puree
1 cup powdered sugar
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/8 teaspoon ground cloves
One 9-ounce tub coconut whipped topping (regular can be substituted)
1/4 cup unsweetened coconut flakes
Spray a 9-inch springform pan with cooking spray.

Steps:

  • For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes.
  • For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight.
  • In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake.

NO-BAKE PEANUT BUTTER RICE KRISPIES COOKIES



No-Bake Peanut Butter Rice Krispies Cookies image

Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16 squares

Number Of Ingredients 6

1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 cups salted peanut butter
2 teaspoons pure vanilla extract
4 cups Rice Krispies

Steps:

  • Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
  • Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.

Tips:

  • For a richer flavor, use full-fat cream cheese.
  • If you don't have a food processor, you can crush the Rice Krispies in a resealable bag using a rolling pin.
  • Make sure the cream cheese and butter are at room temperature before you start mixing them together. This will help them blend smoothly.
  • For a smoother cheesecake, strain the pumpkin puree before using it.
  • Chill the cheesecake for at least 4 hours, or overnight, before serving. This will help it set properly.
  • Garnish the cheesecake with whipped cream, pumpkin pie spice, or chopped nuts before serving.

Conclusion:

This no-bake Rice Krispies pumpkin cheesecake is a delicious and easy-to-make dessert that's perfect for fall. The creamy cheesecake filling is perfectly complemented by the crispy Rice Krispies crust and the pumpkin puree adds a festive touch. This cheesecake is sure to be a hit at your next party or gathering.

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