Crisped rice cheesecake

Prep: 30 mins
Crisped rice cheesecake
Delicious cheesecake alternative, using crisped rice cereal instead of pastry.

Crisped rice base

3 tbsp butter

160g mini marshmallows

165g crisped rice cereal

Cheesecake filling

120g butter

2 tbsp caster sugar

300g cream cheese

250g condensed milk

100g blueberries

Grease and line a 9 inch sprinform cake tin.

To make the base melt butter and marshmallows together in a small saucepan over a medium heat.

Pour the melted mix over the crisped rice cereal.

Press the crisped rice into the tin, then place into the fridge to set.

To make the filling, add cream cheese and butter to a bowl and combine.

Mix in condensed milk and caster sugar.

Add blueberries and whisk well.

Pour cheesecake filling on top of crisped rice base.

Refrigerate for 2 hours, before slicing and serving.


Preparation Time
30 minutes

Main ingredients
Dairy, Sugar

Recipe Type
Dessert, Easy, Kids Food, Vegetarian

Special Info
Egg free, Vegetarian

Level of Difficulty

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