Pumpkin Rice Pudding Cheesecake
Serves 810 mins prep50 mins cook
This delicious no-bake Pumpkin Rice Pudding Cheesecake combines the flavors of pumpkin and cheesecake with the ease of Minute Instant Basmati Rice. Perfect for fall desserts, it’s gluten-free and made with fresh ingredients including vanilla, cinnamon, and monk fruit for a deliciously guilt-free treat.
0 servings
What you need
Instructions
1: Add the rice into a microwave friendly bowl with 1 tsp of vanilla extract and water. 2: Microwave for 5 minutes on HIGH, keeping an eye just in case it boils. 3: Blend the rest of the ingredients. 4: Mix the rice with the blended ingredients. 5: Pour into a baking dish and bake using the bain-marie method. 6: Bake for 50 minutes. 7: Let it cool down completely. 8: Mix the powdered monk fruit with almond milk and pour over the cake, adding optional brown monk fruit. 9: Serve and enjoy!View original recipe