Author Notes
"Cereal and Milk" cheesecake with peanut butter puff crust, a creamy no-bake peanut butter filling and peanut butter puffs cereal on top! —Kitchen Tested
Ingredients
- Peanut Butter Puff Crust
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4 cups
peanut butter puff cereal (2 cup finely ground crumbs)
-
1/2 cup
unsalted butter, melted
-
1/8 teaspoon
salt
- Cheesecake Filling
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1 cup
peanut butter puff cereal
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3/4 cup
whole or 2% milk
-
8 ounces
cream cheese, softened
-
1/2 cup
sugar
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1 teaspoon
vanilla extract
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1/8 teaspoon
salt
-
1 1/2 cups
whipped cream or whipped topping (such as cool whip)
Directions
-
Crush the peanut butter puff cereal in a food processor or with a heavy rolling pin in a ziploc bag. Pour the cereal crumbs in a mixing bowl and stir together with the melted butter and salt until the texture of sand.
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Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie dish and freeze the crust until ready to fill, for at least 15 minutes.
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In a small mixing bowl, combine the peanut butter puff cereal and milk and allow to soak for 30 minutes. Pour cereal and milk through a fine mesh sieve and discard the cereal.
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In a mixing bowl, beat together the cream cheese and sugar. Add the cereal-infused milk, vanilla extract and salt and whisk together until smooth. Fold in the whipped cream and pour the cheesecake filling into the pie shell.
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Freeze the cheesecake for 2 hours or refrigerate for 3-4 hours to set up then top with more peanut butter puff cereal and serve with a drizzle of melted creamy peanut butter.
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