Crisped rice cheesecake
Prep:
30 mins
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.
Serves
8
Preparation Time
30 minutes
Main ingredients
Dairy, Sugar
Recipe Type
Dessert, Easy, Kids Food, Vegetarian
Special Info
Egg free, Vegetarian
Level of Difficulty
Easy
