Fruity Pebbles NoBake Cheesecake Recipe POPSUGAR Food from www.popsugar.com
Description
If you're looking for a dessert that's easy to make, but still delicious and impressive, then you need to try this Rice Crispy Treat Cheesecake recipe. This recipe combines the classic flavors of cheesecake with the fun and crunchy texture of rice crispy treats for a dessert that's sure to please everyone. It's perfect for parties, potlucks, or even just a fun night in with friends.
Prep Time
This recipe requires some time to prepare, but the end result is definitely worth it. You'll need about 30 minutes to gather and measure your ingredients, and another 30 minutes to make the rice crispy treats. After that, you'll need to let the treats cool for at least an hour before you can start making the cheesecake filling. Finally, you'll need to chill the cheesecake for at least 3 hours before serving, so plan accordingly.
Cook Time
The cooking time for this recipe is fairly short, but there are several steps involved. You'll need to melt the marshmallows and butter together to make the rice crispy treats, which takes about 10 minutes. Then, you'll need to press the treats into a springform pan and let them cool for about an hour. The cheesecake filling itself only takes about 10-15 minutes to make, but you'll need to chill it for at least 3 hours before serving.
Ingredients
For the rice crispy treats: - 6 cups rice crispy cereal - 10 oz mini marshmallows - 5 tbsp unsalted butter For the cheesecake filling: - 24 oz cream cheese, softened - 1 cup sugar - 1 tsp vanilla extract - 4 large eggs - 1 cup sour cream
Equipment
- Large mixing bowl - 9-inch springform pan - Medium saucepan - Electric mixer - Spatula
Method
1. In a large mixing bowl, combine the rice crispy cereal, mini marshmallows, and unsalted butter. 2. Microwave the mixture for 1-2 minutes, stirring every 30 seconds, until the marshmallows are melted and the mixture is well combined. 3. Press the mixture into the bottom of a 9-inch springform pan and let it cool for at least an hour. 4. Preheat your oven to 350°F. 5. In a separate bowl, use an electric mixer to beat the cream cheese until it's light and fluffy. 6. Gradually add in the sugar and vanilla extract, mixing well after each addition. 7. Add the eggs one at a time, mixing well after each addition. 8. Stir in the sour cream until well combined. 9. Pour the cheesecake mixture over the cooled rice crispy treats in the springform pan. 10. Bake for 45-50 minutes, or until the cheesecake is set in the center. 11. Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 3 hours before serving.
Notes
- Be sure to use a 9-inch springform pan for this recipe. - You can use any brand of rice crispy cereal, but make sure it's fresh and not stale. - The cheesecake will be easier to slice if you chill it overnight. - You can garnish the cheesecake with additional rice crispy treats or whipped cream if desired.
- If you don't have a microwave, you can melt the marshmallows and butter together on the stovetop over low heat. - Make sure the cheesecake is completely chilled before slicing, or it may fall apart. - You can store leftovers in the refrigerator for up to 5 days. - This recipe can be easily adapted to suit your personal taste. Try adding different flavors to the cheesecake filling, or topping the cheesecake with your favorite fruit or chocolate sauce.
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