No-Bake Peanut Butter Puff Cheesecake

By Kitchen Tested
August 8, 2016
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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

Serves: 8-10

Peanut Butter Puff Crust

  • 4 cups peanut butter puff cereal (2 cup finely ground crumbs)
  • 1/2 cup unsalted butter, melted
  • 1/8 teaspoon salt

Cheesecake Filling

  • 1 cup peanut butter puff cereal
  • 3/4 cup whole or 2% milk
  • 8 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups whipped cream or whipped topping (such as cool whip)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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