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
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
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
Provided by Katie Lee Biegel
Categories dessert
Time 6h20m
Yield 8 to 10 servings
Number Of Ingredients 15
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
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
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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