Fall is here, and that means it’s time for all things pumpkin! If you’re looking for a fun and easy dessert that captures the cozy vibes of the season, you’ve hit the jackpot with this No-Bake Rice Krispies Pumpkin Cheesecake. It’s creamy, crunchy, and oh-so-delicious. Plus, you don’t even need to turn on the oven! Let’s dive into this tasty treat and break it down step by step.
What You’ll Need
Ingredients
Before we get started, let’s gather all the goodies you’ll need. Here’s a simple list:
- For the crust:
- 3 cups Rice Krispies cereal
- 1 cup graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
1 teaspoon cinnamon
For the cheesecake filling:
- 2 cups cream cheese, softened
- 1 cup pumpkin puree (make sure it’s pure pumpkin, not pie filling)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
1 cup whipped cream (store-bought or homemade)
For the topping:
- Extra whipped cream for garnish
- A sprinkle of cinnamon or nutmeg
- Optional: chocolate shavings or caramel drizzle
Tools
You won’t need much for this recipe, but here’s a quick list of what you’ll want to have on hand:
- Mixing bowls
- A 9-inch springform pan (or any round cake pan)
- A spatula
- Measuring cups and spoons
- A whisk or electric mixer
Step-by-Step Instructions
1. Make the Crust
Let’s kick things off with the crust. This part is super easy and adds a nice crunch to your cheesecake.
Mix the Dry Ingredients: In a large bowl, combine the Rice Krispies, graham cracker crumbs, brown sugar, and cinnamon. Give it a good stir to mix everything together.
Add the Butter: Pour in the melted butter and mix until all the dry ingredients are coated. It should look a bit like wet sand.
Press into the Pan: Take your springform pan and press the mixture firmly into the bottom. Make sure it’s even and compact. This will help it hold together when you slice it later.
Chill the Crust: Pop the crust in the fridge while you whip up the filling. This helps it set a bit.
2. Prepare the Cheesecake Filling
Now for the star of the show—the pumpkin cheesecake filling!
Beat the Cream Cheese: In a mixing bowl, beat the softened cream cheese until it’s smooth and creamy. You can use a whisk or an electric mixer for this.
Add Pumpkin and Sugar: Mix in the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Keep mixing until everything is well combined and smooth.
Fold in the Whipped Cream: Gently fold in the whipped cream. This gives the cheesecake a light and fluffy texture. Be careful not to deflate it too much!
3. Assemble the Cheesecake
Now that you have your crust and filling ready, it’s time to put it all together.
Pour the Filling: Take the crust out of the fridge and pour the pumpkin cheesecake filling on top. Use a spatula to spread it evenly.
Smooth the Top: Give the top a gentle smooth with the spatula. It doesn’t have to be perfect—just make it look nice!
Chill Again: Cover the cheesecake with plastic wrap and pop it back in the fridge. Let it chill for at least 4 hours, but overnight is even better. This helps it set up nicely.
4. Serve and Enjoy!
Once your cheesecake has chilled and set, it’s time to dig in!
Remove from the Pan: Carefully release the springform pan. If you used a regular cake pan, you might need to run a knife around the edges to loosen it.
Garnish: Top with extra whipped cream and a sprinkle of cinnamon or nutmeg. If you’re feeling fancy, drizzle some chocolate or caramel on top.
Slice and Serve: Cut into slices and serve. Watch everyone’s eyes light up when they take their first bite!
Tips for Success
- Use Room Temperature Ingredients: Make sure your cream cheese is softened to room temperature. This helps it blend smoothly without lumps.
- Don’t Skip the Chilling: Letting the cheesecake chill is key to getting the right texture. Patience is a virtue here!
- Customize Your Toppings: Feel free to get creative with toppings. Chopped nuts, chocolate chips, or even a sprinkle of crushed graham
