If you love classic Rice Krispies Treats and traditional campfire s’mores, you’re going to fall head over heels for these S’mores Rice Krispies Treats. They have everything you love about the nostalgic summer dessert without needing a campfire. Every bite is loaded with buttery marshmallow goodness, crispy Rice Krispies, crunchy Golden Grahams cereal, and pieces of creamy milk chocolate. 

These easy no-bake treats come together in 30 minutes and are perfect for summer parties, backyard barbecues, potlucks, bake sales, after-school snacks, or whenever you’re craving something sweet. They’re ooey gooey and guaranteed to disappear fast!

Hosting a summer party? Find more no-bake desserts and easy treats here.

S’MORES RICE KRISPIES TREATS

These S’mores Rice Krispies Treats take everything you love about the classic campfire dessert and transform it into an easy dessert bar. Butter and marshmallows are melted together until smooth before being mixed with vanilla extract, Rice Krispies cereal, Golden Grahams cereal, extra mini marshmallows, and chopped Hershey’s milk chocolate bars.

 More marshmallows and chocolate are folded in at the end for pockets of gooey goodness throughout every bite. After pressing the mixture into a baking dish, they’re topped with extra chocolate, cereal, and marshmallows for the perfect finishing touch.

Find my expert tips on how to make the best S’mores Rice Krispies Treats below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love These Easy S’mores Rice Krispies Treats

• Classic S’mores Flavor: All the delicious flavors of traditional s’mores in an easy, no-bake dessert.
• Quick & Easy: Ready in about 20 minutes with simple pantry ingredients.
• Perfect For Sharing: Great for parties, BBQs, birthdays, bake sales, holidays, and family gatherings.

Ingredients

• 7 Tablespoons salted butter
• 1 ½ bags (10-ounces, each) mini marshmallows, divided
• 2 teaspoons vanilla extract
• 3 cups Rice Krispies cereal
• 3 cups Golden Grahams cereal
• 3 Hershey’s milk chocolate bars (1.55-ounces, each), broken into pieces

Instructions

Line a 9×9-inch baking dish with parchment paper and grease paper with non-stick spray or butter. Set aside.

In a large saucepan, combine the butter and one of the 10-ounce packages of mini marshmallows. Cook over medium-low heat, stirring frequently, until the marshmallows are melted, and the mixture is smooth and combined. Stir in the vanilla extract. 

Remove the saucepan from the heat and add the Rice Krispies, Golden Grahams, and 1 cup of the mini marshmallows. Stir until the cereal is evenly coated with the melted marshmallow mixture.

Gently fold in 1 more cup of mini marshmallows and the chocolate pieces, reserving a handful of chocolate pieces for the topping.

Press the mixture evenly into the prepared baking dish. Sprinkle the reserved chocolate pieces over the top, along with a few extra Golden Graham cereal pieces and mini marshmallows, if desired.

Allow the treats to cool completely before cutting into small squares. Enjoy!

Servings

Yields 12 to 16 treats

Storage

Store S’mores Rice Krispies Treats in an airtight container at room temperature for up to 3 days. Place parchment paper between layers if stacking to keep them from sticking together.

Holly’s Tips for the Best S’mores Rice Krispies Treats

• Use Fresh Marshmallows: Fresh marshmallows melt more smoothly and create softer, chewier treats.
• Cook Over Low Heat: Avoid overheating the marshmallows. Cooking them over medium-low heat keeps the treats soft instead of tough.
• Don’t Over-mix: Stir just until the cereal is coated to keep the cereal crisp and prevent crushing it.
• Fold In Extra Marshmallows Last: Adding marshmallows at the end creates soft, gooey pockets throughout the bars instead of melting completely.
• Press Gently: Lightly press the mixture into the pan using a buttered spatula or wax paper. Pressing too firmly can make the treats dense.
• Let Them Cool Completely: Give the bars time to set before slicing for clean squares.

Frequently Asked Questions

• Can I make S’mores Rice Krispies Treats ahead of time? Yes! They’re a great make-ahead dessert and can be prepared one to two days in advance. Store them tightly covered at room temperature until ready to serve.

• Can I use regular marshmallows instead of mini marshmallows? Absolutely. Simply substitute an equal weight of regular marshmallows. Mini marshmallows melt a little faster and are easier to fold into the mixture.

• Why are my Rice Krispies Treats hard? Overheating the marshmallows or firmly packing the mixture into the pan are the two biggest reasons Rice Krispies Treats become hard. Use low heat and gently press the mixture into the baking dish.

• Can I use chocolate chips instead of Hershey’s bars? You can, but chopped Hershey’s chocolate bars create the classic s’mores flavor and melt into the treats much better than chocolate chips.

• Can I add graham cracker crumbs? Definitely! Sprinkle graham cracker crumbs over the top or mix a few tablespoons into the cereal mixture for even more graham cracker flavor.

Similar Recipes

Craving another fun cereal treat? Try my Scotcheroos for another family-favorite no-bake dessert.

Love marshmallow treats? These Golden Grahams S’mores Bars are always a crowd-pleaser.

Looking for more summer desserts? Don’t miss my S’mores Cups, S’mores Crescent Rolls, and Brownie Batter Dip.

Have You Made These S’mores Rice Krispies Treats?

Leave a review below, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse #SmoresRiceKrispiesTreats #LifeInTheLofthouse

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S’mores Rice Krispies Treats

S'mores Rice Krispies Treats are loaded with gooey marshmallows, Rice Krispies and Golden Grahams cereals, and milk chocolate for the ultimate no-bake dessert!

Prep Time 30 minutes minutes

Ingredients

• 7 Tablespoons salted butter
• 1 ½ bags (10-ounces, each) mini marshmallows divided
• 2 teaspoons vanilla extract
• 3 cups Rice Krispies cereal
• 3 cups Golden Grahams cereal
• 3 Hershey's milk chocolate bars (1.55-ounces, each) broken into pieces

Instructions

• Line a 9×9-inch baking dish with parchment paper and grease paper with non-stick spray or butter. Set aside.
• In a large saucepan, combine the butter and one of the 10-ounce packages of mini marshmallows. Cook over medium-low heat, stirring frequently, until the marshmallows are melted, and the mixture is smooth and combined. Stir in the vanilla extract. 
• Remove the saucepan from the heat and add the Rice Krispies, Golden Grahams, and 1 cup of the mini marshmallows. Stir until the cereal is evenly coated with the melted marshmallow mixture.
• Gently fold in 1 more cup of mini marshmallows and the chocolate pieces while reserving a handful of chocolate pieces for the topping.
• Press the mixture evenly into the prepared baking dish. Sprinkle the reserved chocolate pieces over the top, along with a few extra Golden Graham cereal pieces and mini marshmallows, if desired.
• Allow the treats to cool completely before cutting into small squares. Enjoy!

Notes

Yields: 12 to 16 treats

The post S’mores Rice Krispies Treats appeared first on Life In The Lofthouse.

If you love my No Churn Oreo Fudge Ice Cream, you have to try this No Churn Raspberry Oreo Ice Cream! Unlike plain, traditional ice cream flavors, this frozen dessert recipe brings fresh raspberries and Oreo cookies together in the best way. If you’re someone who can’t decide between ordering a fruity or indulgent ice cream flavor, this ones for you! Each bite of this ice cream delivers a tart burst of fresh raspberries that contrasts with the sweet Oreo cookies, creating a balanced and unique flavor. If you’re looking for a standout summer treat that’s simple to make at home, this is the flavor you’ll want to serve again and again.

NO CHURN RASPBERRY OREO ICE CREAM

This raspberry Oreo ice cream dessert is completely no churn. This means no ice cream maker and no complicated machines are needed! All you need are 6 simple ingredients and a little patience. You can whip up a creamy base with sweetened condensed milk and heavy cream, fold in your favorite crushed Oreo cookies with raspberries, and freeze for at least 10 hours until perfectly firm. Great for warm spring and summer days, this no-bake dessert is sure to become your new family’s new favorite treat!

Find my expert tips on how to make homemade no-churn raspberry Oreo ice cream from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This No Churn Raspberry Oreo Ice Cream Recipe:

• No Ice Cream Maker Needed: In just a few simple steps and about 10 hours of freezing time, you’ll have rich, homemade ice cream ready to enjoy.
• Creamy Deliciousness: Fresh raspberries and crushed Oreo cookies combine for a balanced texture that tastes like your favorite ice cream shop treat.
• Make-Ahead-Friendly: This frozen dessert can be prepared a day in advance, making it ideal for parties, pool days, or a sweet summer surprise.

Ingredients

• 1 pint heavy whipping cream
• ½ Tablespoon vanilla extract
• ¼  teaspoon salt
• ½ can (7 ounces) sweetened condensed milk
• 18 Oreo cookies, crushed
• 6 ounces fresh raspberries

Instructions

In a large mixing bowl, beat the heavy cream with an electric hand mixer until it reaches medium peaks. Gently fold in the vanilla extract and salt just until combined.

Pour the sweetened condensed milk over the whipped cream and fold carefully until smooth and incorporated. Then, fold in the 18 crushed Oreo cookies. Don’t over-mix. 

Spoon half of the mixture into a large loaf pan and scatter half of the fresh raspberries over the top. Add the remaining ice cream mixture, spreading it out evenly, and finish with the rest of the raspberries. Cover tightly and freeze for at least 10 hours, or until firm, before serving. Enjoy!

Servings

Serves 4 to 6

Storage 

Store the ice cream in an airtight container in the freezer for up to 2 weeks. To keep it creamy and prevent ice crystals, press a piece of parchment or plastic wrap directly onto the surface before sealing the lid.

When ready to serve, let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.

Holly’s Tips For The Best No Churn Raspberry Oreo Ice Cream:

• Use High-Quality, Fresh Raspberries: Choose ripe but firm raspberries to prevent excess liquid.
• Whip the Cream Properly: Whip the heavy cream to medium peaks for a light, airy texture. Over-whipping can make it grainy, while under-whipping will prevent the creamy consistency you want.
• Fold, Don’t Mix: When combining the sweetened condensed milk, crushed Oreos, and raspberries, gently fold to maintain the fluffy texture and keep cookie pieces intact.
• Layer For A Marble Effect: Spread half the ice cream mixture in your pan, scatter raspberries, then top with the remaining mixture and berries. This creates a beautiful, marbled look.
• Let It Sit Before Serving: Let the ice cream sit at room temperature for 5-10 minutes before scooping to get a smooth texture without melting too quickly.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my No-Churn Oreo Fudge Ice Cream.

Wanting something extra fruity? Make my Easy Strawberry Cheesecake Ice Cream.

Can’t get enough of ice cream desserts? Try these top-loved recipes: Oreo Ice Cream Cake, No-Churn Chocolate Brownie Ice Cream, Homemade Biscoff Ice Cream, and Peanut Butter Cookie Ice Cream.

Have you made this No-Churn Raspberry Oreo Ice Cream recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #NoChurnRaspberryOreoIceCream #LifeInTheLofthouse

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No Churn Raspberry Oreo Ice Cream

No Churn Raspberry Oreo Ice Cream with sweetened condensed milk, fresh raspberries, and crushed Oreo cookies. No ice cream maker needed!

Prep Time 10 hours hours 15 minutes minutes

Servings 4

Ingredients

• 1 pint heavy whipping cream
• ½ Tablespoon vanilla extract
• ¼ teaspoon salt
• ½ can (7 ounces) sweetened condensed milk
• 18 Oreo cookies crushed
• 6 ounces fresh raspberries

Instructions

• In a large mixing bowl, beat the heavy cream with an electric hand mixer until it reaches medium peaks. Gently fold in the vanilla extract and salt just until combined.
• Pour the sweetened condensed milk over the whipped cream and fold carefully until smooth and incorporated. Then, fold in the 18 crushed Oreo cookies. Don’t over-mix. 
• Spoon half of the mixture into a large loaf pan and scatter half of the fresh raspberries over the top. Add the remaining ice cream mixture, spreading it out evenly, and finish with the rest of the raspberries. Cover tightly and freeze for at least 10 hours, or until firm, before serving. Enjoy!

The post No Churn Raspberry Oreo Ice Cream appeared first on Life In The Lofthouse.

Some recipes have a way of taking you back in time, and this dessert is one of them. This Pistachio Oreo Ice Cream Dessert is a special recipe my husband, Kale, made for me when we were dating. But I have to give credit to his amazing sister Christine (Hi, Christine!) for the original recipe; it remains one of our favorites to this day. You can make this treat anytime of the year, but we especially enjoy making it during the warmer months. You can let it freeze overnight or make it early and enjoy it later after some fun in the sun!

PISTACHIO OREO ICE CREAM DESSERT

This easy no-bake treat offers a flavorful balance of creamy, nutty, and chocolate. The homemade crust is constructed from double-stuffed Oreos, topped with sweet, nutty pistachio pudding that melts into rich vanilla ice cream and airy Cool Whip. Extra Oreo chunks on top add a satisfying chocolatey crunch, making each bite a multi-layered delight. This no-bake treat is so unique, refreshing, and pure warm-weather bliss. Sprinkle extra chopped pistachios or drizzle chocolate syrup for added flavor and presentation.

Find my expert tips on how to make homemade pistachio Oreo ice cream dessert below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Easy Pistachio Oreo Ice Cream Dessert:

• Easy Dessert Recipe: No complicated baking or fancy tools are needed for this step-by-step, simple recipe. Just mix, layer, and freeze!
• No-Bake Treat: This no-bake recipe saves time and is ideal for warmer months. The layers set beautifully in the freezer, giving you a creamy and cool, sliceable dessert.
• Light, Refreshing & Sweet: This homemade dessert is ideal for spring picnics, summer barbecues, or anytime you crave a cool, decadent treat.
• Perfect for Pistachio Lovers: If you’re someone who loves pistachio gelato or the creamy, nutty flavor in general, this dessert recipe is a must-try.

Ingredients

• 1.5-quart vanilla ice cream
• 1 package (15.35 ounces) Double-Stuffed Oreo cookies
• ½ cup salted butter, melted
• 8 ounces Cool Whip, thawed
• 2 packages (3.4 ounces, each) instant pistachio pudding mix

Instructions

Set the ice cream out on the counter to soften while preparing the Oreo crust.

Take a large zip-lock bag and place all the Oreo cookies inside. Seal the bag shut and place it on the counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them still to be chunky and small, but not fine crumbs.

Set aside 1/3 of the cookie crumbs for the topping.

Pour remaining cookie crumbs into a 9×13-inch baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the bottom of the pan to form a crust.

In a large mixing bowl, add the softened vanilla ice cream and the thawed Cool Whip. Whisk or stir until combined.

Add the instant pistachio pudding mix to the ice cream mixture. Whisk until well combined.

Spread evenly all over the Oreo cookie crust. Sprinkle the reserved Oreo crumbs evenly over the top, pressing down lightly. Cover and freeze for at least 6 hours or overnight.

Remove from the freezer 20 minutes before cutting into squares. Serve and enjoy!

Servings

Serves: 12.

Storage 

Store leftover pistachio Oreo ice cream dessert in an airtight container and keep it in the freezer. It will stay fresh for up to 1 week. For the best texture, remove the dessert about 15 minutes before serving to allow it to soften slightly for easier slicing.

Holly’s Tips for The Best Pistachio Oreo Ice Cream Dessert:

• Soften The Ice Cream First: Let the ice cream sit at room temperature for 15 to 20 minutes before mixing. This makes it easier to combine the Cool Whip and pudding mix.
• Crush Oreos Into Chunks: Keep some chunks in the cookie crumbs for texture. Avoid crushing into fine powder; you want a crunchy, satisfying topping and crust.
• Press The Crust Firmly: When combining cookie crumbs and melted butter, press firmly into the pan. This ensures the base holds together when serving.
• Let Dessert Chill: Freeze for at least 6 hours or overnight to let flavors meld and ensure clean cutting.
• Serve Fresh: Remove from the freezer 15 minutes before serving to make cutting easier and enhance creaminess.
• Personalize It: This recipe can be scaled down for smaller pans or even individual cups, making it perfect for personal servings, dessert jars, parties, and potlucks.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my highly-rated Heavenly Oreo Dessert!

Wanting something less sweet? My Heavenly Lemon Oreo Dessert is fresh and tangy.

In the mood for something different? Give my Mexican “Fried” Ice Cream Dessert a try.

Looking for more no-bake desserts? Make my Oreo Dip, Oreo Ice Cream Cake, No-Bake Chocolate Cheesecake, Monster Cookie Dough Cheesecake, and Butterfinger Pie.

Have you made this Pistachio Oreo Ice Cream Dessert recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PistachioOreoIceCreamDessert #LifeInTheLofthouse

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Pistachio Oreo Ice Cream Dessert

Whip up a no-bake Pistachio Oreo Ice Cream Dessert with this step-by-step recipe. A creamy and refreshing treat for anytime of year!

Prep Time 6 hours hours 20 minutes minutes

Servings 12

Ingredients

• 1.5 quart vanilla ice cream
• 1 package (15.35 ounces) Double-Stuffed Oreo cookies
• 1/2 cup salted butter melted
• 8 ounces Cool Whip thawed
• 2 packages (3.4 ounces, each) instant pistachio pudding mix

Toppings (optional)

• hot fudge
• whipped cream

Instructions

• Set the ice cream out on the counter to soften while preparing the Oreo crust.
• Take a large zip-lock bag and place all the Oreo cookies inside. Seal the bag shut and place it on the counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them still to be chunky and small, but not fine crumbs.
• Set aside 1/3 of the cookie crumbs for the topping.
• Pour remaining cookie crumbs into a 9×13-inch baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the bottom of the pan to form a crust.
• In a large mixing bowl, add the softened vanilla ice cream and thawed Cool Whip. Whisk or stir together until combined.
• Add the instant pistachio pudding mix to the ice cream mixture. Whisk until well combined.
• Spread evenly all over the Oreo cookie crust. Sprinkle the reserved Oreo crumbs evenly over the top, pressing down lightly. Cover and freeze for at least 6 hours or overnight.
• Remove from the freezer 20 minutes before cutting into squares. Top with hot fudge and whipped cream, if desired. Serve and enjoy!

The post Pistachio Oreo Ice Cream Dessert appeared first on Life In The Lofthouse.

Crazy for Muddy Buddies? Me too! This classic treat is sweet, crunchy, and downright irresistible. These Easy Halloween Muddy Buddies take the classic recipe to the next level and are sure to become a new favorite Halloween tradition. Honestly, you might just eat the whole batch in one day (been there!), and I wouldn’t blame you. The best part? This recipe is an easy no-bake treat that’s perfect for parties, gifting, or sneaking a handful straight from the bowl. It’s totally customizable and make-ahead friendly. Fair warning—once you start snacking, it’s nearly impossible to stop!

HALLOWEEN MUDDY BUDDIES

These Halloween Muddy Buddies offer a balance of salty and sweet flavors. The creamy milk chocolate and powdered sugar, paired with the nutty, savory notes of peanut butter and salted butter, make this the best Halloween snack you’ll find! The rice Chex cereal adds a light and crunchy texture, while the candy corn, candy corn pumpkins, mini Reese’s peanut butter cups, and Reese’s Pieces balance it out with sweetness and festive colors. A hint of vanilla rounds out the flavors, enhancing the chocolate and peanut butter, making each bite a nostalgic, fun, and irresistibly indulgent. This recipe is a spooktacular Halloween party snack, or a fun, festive fall treat. It’s guaranteed to be a hit!

Find my expert tips on how to make Halloween muddy buddies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Halloween Muddy Buddies Recipe:

• Easy-To-Make: Quick to whip up and simple to mix, these muddy buddies are perfect for last-minute Halloween treats or party snacks.
• Sweet & Salty Perfection: Crunchy Chex cereal is coated in a rich blend of chocolate and creamy peanut butter, then dusted with powdered sugar for that signature “muddy” texture.
• Festive Mix-Ins: Candy corn, candy pumpkins, mini Reese’s peanut butter cups, and Reese’s Pieces add bursts of chocolate, peanut butter, and Halloween fun in every delicious bite.
• Perfect for Sharing (or Sneaking!): Ideal for parties, school snacks, or movie nights, but you might want to keep a secret stash for yourself!
• Family-Friendly: Everyone from kids to adults will love the combination of flavors, textures, and festive Halloween colors.

Ingredients

• ¼ cup salted butter
• ¾ cup creamy peanut butter
• 1 cup milk chocolate chips
• 2 teaspoons vanilla extract
• 9 cups rice Chex Cereal
• 1 ½ cups powdered sugar
• 1 cup candy corn
• ½ cup candy corn pumpkins
• ½ cup Reese’s peanut butter mini pumpkins
• 1 cup Reese’s pieces
• Halloween sprinkles, if desired

Instructions

Combine the salted butter, peanut butter, and chocolate chips in a medium glass bowl or microwave-safe bowl. Microwave for 45 seconds, stir. Microwave for another 20 seconds or until melted. Stir to combine. Stir in the vanilla extract.

In a separate large bowl, add the rice Chex cereal. Pour the melted chocolate mixture over the cereal and gently stir to coat the cereal completely.

Add half the cereal mixture into a large gallon-sized Ziplock bag, and add half of the powdered sugar. Shake to cover the cereal completely with the powdered sugar. Pour into a large bowl. Repeat again with remaining cereal mixture and powdered sugar.

Gently fold in the candy corn, candy corn pumpkins, peanut butter mini pumpkins, and Reese’s pieces, and sprinkles, if using.

Line a large baking sheet with parchment paper. Spread the muddy buddies out onto the baking sheet in one layer. Allow to rest for about 30 minutes before serving. Enjoy!

Servings

Serves 12

Storage

Store the leftover Halloween Muddy Buddies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week. Enjoy them at room temperature, or gently warm in the microwave for seconds. Tip: Give them a gentle shake or stir before serving to redistribute any settled powdered sugar.

Holly’s Tips for the Best Halloween Muddy Buddies:

• Use Fresh Cereal: Make sure the rice Chex cereal is fresh and crisp for the best texture. Stale cereal can get soggy when coated.
• Melt Chocolate Carefully: Microwave in short intervals and stir frequently to avoid scorching the chocolate and peanut butter mixture.
• Coat Evenly: Gently fold the cereal in the chocolate mixture to ensure every piece is fully coated without breaking the cereal.
  Cool Completely: Let the muddy buddies rest on a lined baking sheet for at least 30 minutes before adding candy to prevent melting and sticking.
• Customize Your Mix-Ins: Swap or add seasonal candies, nuts, or pretzels to make it your own spooky creation.
• Shake, Don’t Stir: When coating with powdered sugar in a bag, shaking gently ensures an even, light coating without crushing the cereal.
• Serve Fresh: For the best taste and experience, enjoy within a few days of making.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Monster Munch combines pretzels, Chex cereal, candy corn, M&M’s, and creamy white chocolate for a sweet and salty fall treat.

Want something different? Salted Caramel Rice Krispie Treats feature the Rice Krispies coated in marshmallows and swirls of salted caramel.

Candy-corn lover? These Candy Corn Rice Krispie Cupcakes are crunchy and sweet with layers of orange and yellow, topped with white vanilla frosting.

In the mood for chocolate? My Mummy Cupcakes are rich chocolate cupcakes topped with cream cheese frosting and M&M’s, perfect for Halloween.

Can’t get enough of muddy buddies? This Gooey Chex Mix recipe combines Rice Chex and Golden Grahams cereal with shredded coconut, sliced almonds, and a sweet buttery-corn syrup mixture for a crunchy yet sticky snack mix.

Have you made this Halloween Muddy Buddies recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MuddyBuddies #HalloweenRecipes #LifeInTheLofthouse

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Halloween Muddy Buddies

Quick, sweet, and spooky! These no-bake Halloween Muddy Buddies are packed with chocolate, peanut butter, and festive candy for the perfect party treat.

Prep Time 45 minutes minutes

Servings 12

Ingredients

• ¼ cup salted butter
• ¾ cup creamy peanut butter
• 1 cup milk chocolate chips
• 2 teaspoons vanilla extract
• 9 cups rice Chex cereal
• 1 ½ cups powdered sugar
• 1 cup candy corn
• ½ cup candy corn pumpkins
• ½ cup Reese’s peanut butter mini pumpkins
• 1 cup Reese's pieces

Instructions

• Combine the salted butter, peanut butter, and chocolate chips in a medium glass bowl or microwave-safe bowl. Microwave for 45 seconds, stir. Microwave for another 20 seconds or until melted. Stir to combine. Stir in the vanilla extract.
• In a separate large bowl, add the rice Chex cereal. Pour the melted chocolate mixture over the cereal and gently stir to coat the cereal completely.
• Add half the cereal mixture into a large gallon-sized Ziplock bag, and add half of the powdered sugar. Shake to cover the cereal completely with the powdered sugar. Pour into a large bowl. Repeat again with remaining cereal mixture and powdered sugar. Once coated, place into the large bowl.
• Gently fold in the candy corn, candy corn pumpkins, peanut butter mini pumpkins, and Reese’s pieces, and sprinkles, if using.
• Line a large baking sheet with parchment paper. Spread the muddy buddies out onto the baking sheet in one layer. Allow to rest for about 30 minutes before serving. Enjoy!

The post Halloween Muddy Buddies appeared first on Life In The Lofthouse.

If you’re all about quick no-bake desserts, get ready for a sweet trick AND treat. These No-Bake Halloween Cheesecake Cups are fun, festive, and no Halloween party is complete without them. They are kid-friendly, make-ahead ready, and guaranteed to disappear fast! Not only do they look impressive, but they’re also easy to make, which is a lifesaver during the hectic holiday season. If you’re a fan of my Oreo Cheesecake Bites, you will love these no-bake Oreo cheesecake cups!

Hungry for more Halloween fun? Check out my full collection of Halloween recipes for parties and family celebrations here. This recipe was inspired by Inside Bru Crew Life.

NO-BAKE HALLOWEEN CHEESECAKE CUPS

This no-bake cheesecake cups recipe is layered with crushed Oreos, a silky cream cheese filling, and a fun pop of spooky orange color, making them a hit for all ages. The presentation is festive and playful, and you can get as creative as you like with toppings and decorations. Think: Halloween sprinkles, candy eyeballs, gummy worms, or even a drizzle of chocolate ‘spider webs.’ Best of all, they’re straightforward to make, so if you’re looking for an easy, Halloween dessert without the fuss, this recipe is it! Serve these homemade cheesecake cups at parties, school events, or family get-togethers to wow a crowd. Caution: these creamy, delicious cheesecake cups are so good, they’ll become a requested tradition every Halloween. Don’t say I didn’t warn you!

Find more expert tips below on how to make no-bake cheesecake cups! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Easy No-Bake Halloween Cheesecake Cups:

• No-Bake & Easy-To-Make: Comes together quickly without turning on the oven. This cheesecake recipe is perfect for Halloween parties or school events.
• Festive & Fun: Layers of crushed Oreos, creamy cheesecake filling, and bright orange topping make each cup look as good as it tastes.
• Kid-Approved: The colorful presentation and sweet, creamy layers are a hit with kids of all ages. Half the fun is making it and eating it!
• Make-Ahead Friendly: Prep the layers in advance and add sprinkles and candy just before serving for maximum impact.
• Customizable Dessert: These cheesecake cups are the perfect mix of creamy, crunchy, and sweet, all in one cup. See my tips below on different toppings and flavor ideas to make them your own!

Ingredients

• 18 Oreo cookies, divided
• 2 packages (8-ounces, each) cream cheese, softened
• 1 ½ cups powdered sugar
• 2 Tablespoons milk
• 1 ½ Tablespoons vanilla extract
• 1 container (8-ounces) Cool Whip, thawed and divided
• Orange gel food coloring

Toppings

Halloween sprinkles and candy

Instructions

Crush 9 Oreo cookies and evenly distribute the crumbs among seven 8-ounce cups.

In a large mixing bowl, beat together the cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.

Gently fold in only 2 cups of the thawed Cool Whip. Split the cheesecake mixture evenly into two separate bowls.

Color one portion orange using gel food coloring.

Pipe or spoon 3 Tablespoons of the white cheesecake mixture, over the cookie crumbs in each cup, in a circular motion.

Using a spoon, gently spread the cheesecake mixture into an even layer.

Crush the remaining 9 Oreo cookies and sprinkle about a 1/4 cup of crumbs evenly over the white cheesecake layer in each cup.

Pipe or spoon 3 Tablespoons of the orange cheesecake mixture on top of the second cookie crumb layer in each cup. Using a spoon, gently press the cheesecake mixture into an even layer.

Cover and store the cheesecake cups in the fridge for at least 2 hours before serving. (Can be stored in the fridge for up to 4 days when tightly covered.)

Right before serving, dollop each cup with the remaining Cool Whip, and decorate with more crushed Oreo, Halloween sprinkles, and/or candy as desired. Enjoy!

Servings

Yields: 7 Halloween cheesecake cups.

Storage

Store the assembled cheesecake cups tightly covered in the refrigerator for up to 3 to 4 days. These no-bake desserts are served cold and should not be heated. For best results, add Halloween sprinkles or candy just before serving.

Holly’s Tips for The Best No-Bake Cheesecake Cups:

• Soften The Cream Cheese: Let your cream cheese sit at room temperature for 30 minutes. This makes mixing smoother and prevents lumps.
• Use Gel Food Coloring: Gel gives a vibrant Halloween orange without thinning the cheesecake mixture the way liquid food coloring can. 
• Chill Before Serving: Let the cups chill in the fridge for at least an hour. The layers firm up, and the flavors taste even better.
• Make-Ahead Friendly: These cheesecake cups can be prepped a day in advance—just add the toppings right before serving so they stay fresh and crunchy.
• Party Presentation Tip: Clear cups or mason jars show off the fun layers best, making them perfect for Halloween parties or school events. 
• Get Creative: For toppings, try candy eyeballs, crushed Halloween candy bars, or gummy worms for an extra spooky touch. For the base, popular flavor variations include no-bake strawberry cheesecake cups or cookies ‘n creme cheesecake filling. Have some fun with it!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my No-Bake Cheesecake and Easy No-Bake Cheesecake recipes next!

Looking for more easy Halloween party treats? You can’t go wrong with my Monster Munch, Candy Corn Fruit Parfaits, or my Candy Corn Rice Krispie Cupcakes.

Looking for a classic cheesecake recipe? The Ultimate Cheesecake showcases a buttery graham cracker crust, creamy filling, tangy sour cream, and fresh lemon zest flavor. 

Want something extra indulgent? Try my Ghost Brownies. Dense, homemade chocolate brownies stacked with marshmallows and finished with vanilla frosting for a ghostly look.

Have you made this Easy No-Bake Cheesecake Cups recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #NoBakeCheesecakeCups #HalloweenRecipes #LifeInTheLofthouse

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No-Bake Halloween Cheesecake Cups

Get spooky-sweet with these easy treats! Layers of crushed Oreos, creamy orange cheesecake filling, and fluffy Cool Whip make the perfect Halloween party dessert—no oven needed!

Servings 7 cheesecake cups

Ingredients

• 18 Oreo cookies divided
• 2 packages (8 ounces, each) cream cheese softened
• 1 ½ cups powdered sugar
• 2 Tablespoons milk
• 1 ½ Tablespoons vanilla extract
• 1 container (8 ounces) Cool Whip thawed and divided
• Orange gel food coloring

Toppings

• Halloween sprinkles and candy

Instructions

• Crush 9 of the Oreo cookies and evenly distribute the crumbs among seven 8-ounce clear cups.
• In a large mixing bowl, beat together the cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. Gently fold in only 2 cups of the thawed Cool Whip.
• Split the cheesecake mixture evenly into two separate bowls. Color one portion orange using gel food coloring. Keep the other mixture white.
• Pipe or spoon 3 Tablespoons of the white cheesecake mixture, over the cookie crumbs in each cup, in a circular motion. Using a spoon, gently press the cheesecake mixture into an even layer.
• Crush the remaining 9 Oreo cookies and sprinkle about a 1/4 cup of crumbs evenly over the white cheesecake layer in each cup.
• Pipe or spoon 3 Tablespoons of the orange cheesecake mixture on top of the second cookie layer in each cup. Using a spoon, gently press the cheesecake mixture into an even layer. Cover and store the cheesecake cups in the fridge to chill for at least 2 hours before serving. (Can be stored in the fridge for up to 4 days when tightly covered.)
• Right before serving, dollop each cup with the remaining Cool Whip, and decorate with more crushed Oreo, Halloween sprinkles, and/or candy as desired. Enjoy!

Recipe adapted from: Inside Bru Crew Life.

The post No-Bake Halloween Cheesecake Cups appeared first on Life In The Lofthouse.

Fall is hands down my favorite season, and I’m thrilled to share a recipe that perfectly embodies this time of year! My Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze are light, fluffy, and impossibly comforting as all pancake recipes should be. Tender pumpkin and gooey cinnamon swirls unite in every forkful for a morning treat that’s pure indulgence. As a mom, nothing brings me more joy than cooking and baking for my family. And I know you will look forward to rising early to make these incredible pancakes for your family as well. This sweet breakfast will bring the same warmth and happiness right to your home!

Looking for your next pancake obsession? Find more highly-rated pancake recipes here. 

PUMPKIN CINNAMON ROLL PANCAKES WITH CREAM CHEESE GLAZE

What makes these pumpkin spiced cinnamon roll pancakes so special? They combine the two flavors that define fall: pumpkin and cinnamon. The rich cinnamon swirl captures the essence of a classic cinnamon roll, while the pumpkin adds amazing flavor and a soft and fluffy texture.

Topped with a sweet cream cheese glaze, every bite of this stack melts into your mouth. Made with ingredients like pumpkin puree, ground cinnamon, light brown sugar, and buttermilk, these pancakes come together easily. The result? Light, fluffy pancake stacks you’ll want to make every autumn, or even year-round! Finish them with a generous amount of homemade cream cheese glaze or drizzled in maple syrup for a cozy weekend breakfast.

Find my expert tips on how to make these viral pumpkin cinnamon roll pancakes below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Fluffy Pumpkin Cinnamon Roll Pancakes:

• Best of Both Worlds: These pancakes combine the cozy, spiced flavor of pumpkin with the gooey cinnamon swirl of a classic cinnamon roll. It’s like your two favorite fall breakfasts rolled into one. This recipe is fall on a plate!
• Ultra-Fluffy Texture: Thanks to the buttermilk and resting the batter, these pancakes rise beautifully with a soft, airy bite every time.
• Cinnamon Swirl Magic: The buttery cinnamon-sugar swirl melts right into the pancakes as they cook, creating ribbons of caramelized goodness in every forkful.
• Homemade Cream Cheese Glaze: Spread this creamy and sweet glaze over the top and watch it melt into the warm pancakes—it’s the perfect finishing touch.
• Weekend Brunch Worthy: Serve family, friends, or just treat yourself to pancakes that look and taste impressive yet are so easy to make.

Ingredients

Pumpkin Pancake Batter

• 3 1/4 cups (390g) all-purpose flour
• 6 Tablespoons light brown sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 ½ teaspoon pumpkin pie spice
• 2 ½ cups buttermilk, room temperature, divided
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 2 Tablespoons salted butter, melted and slightly cooled
• 2 teaspoons vanilla extract

Cinnamon Swirl

• 6 Tablespoons salted butter, softened
• 6 Tablespoons granulated sugar
• 3 teaspoons ground cinnamon
• 2 Tablespoons of the pumpkin pancake batter

Cream Cheese Glaze

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 Tablespoons milk

Instructions

For The Pumpkin Pancake Batter

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.

In a separate large bowl, mix the buttermilk, pumpkin puree, eggs, melted (and slightly cooled) butter, and vanilla until smooth. Gradually add the dry ingredients to the wet mixture, stirring just until combined. A few small lumps are fine. Let the batter rest for 10 to 15 minutes. This step helps the flour absorb the liquids, resulting in lighter, fluffier pancakes!

For The Cinnamon Swirl

In a small bowl, combine the softened butter, sugar, cinnamon, and 2 tablespoons of the pumpkin pancake batter. Mix until smooth and evenly blended. Transfer the mixture to a piping bag or a small resealable plastic bag with a tiny corner cut off. This will be used to swirl cinnamon into the pancakes as they cook.

Instructions

Heat a large nonstick skillet or griddle over medium to medium-low heat, greasing lightly with butter. Use a 1/3-cup measure or a large cookie scoop to pour pancake batter onto the pan.

Using the piping bag, create a cinnamon swirl starting from the center of each pancake and spiraling outward, pressing slightly into the batter. Try to keep the swirl away from the edges to prevent it from spilling over.

Cook until bubbles form on the surface, about 2 to 4 minutes. Flip the pancakes carefully and cook the other side for 1 to 2 minutes, until golden brown and fully cooked. Adjust the heat as needed to prevent burning.

Transfer finished pancakes to a baking sheet and keep warm in a 200°F oven while you cook the remaining batches. Wipe the skillet between batches if necessary.

For The Cream Cheese Glaze

Place the softened cream cheese in a medium-sized bowl. Using an electric hand mixer, blend the cream cheese until smooth. Slowly mix in the powdered sugar and vanilla extract to combine. Blend in enough milk to reach a thin, smooth glaze. Serve over warm pumpkin pancakes and enjoy!

Servings

Yields: 14 small pancakes.

Storage and Reheating

Let the Pumpkin Cinnamon Roll Pancakes cool completely, and store them in an airtight container in the refrigerator for up to 3 days. Freeze the pancakes (wrapped individually and stored in a freezer-safe bag) for up to 2 months. You can refrigerate cream cheese glaze in an airtight container for up to 5 days. It may thicken in the fridge, so stir or gently warm it before serving to restore a smooth, pourable consistency.

To reheat, warm pancakes in the microwave for 20 seconds, or in the oven at 300°F for 8 to 10 minutes. They can also be warmed in a toaster/toaster oven for crisp edges. If reheating from frozen, add an extra minute or so to your chosen method.

Holly’s Tips for the Best Pumpkin Cinnamon Roll Pancakes:

• Don’t Skip the Batter Rest: Letting the pancake batter sit for 10 to 15 minutes is key to fluffy pancakes. This gives the flour time to hydrate and the leaveners a head start!
• Use Room Temperature Ingredients: Buttermilk, eggs, and pumpkin puree mix more smoothly and help the pancakes rise better when they’re not cold from the fridge.
• Control Your Heat: Medium to medium-low heat is best—too hot and the cinnamon swirl will burn before the pancakes cook through.
• Avoid Overmixing: A few lumps in the batter are totally fine. Overmixing leads to dense pancakes instead of light, fluffy stacks.
• Piping Hack: If you don’t have a piping bag, use a zip-top bag and snip off a small corner for an easy DIY version.
• Make It Even Sweeter: Don’t stop at the cream cheese glaze for a topping! These pancakes are even more indulgent with a drizzle of warm maple syrup, whipped honey cinnamon butter, or a light dusting of powdered sugar. Get creative with it!

Frequently Asked Questions:

Similar Recipes

Not a fan of pumpkin? My Cinnamon Roll Pancakes are a sweet, comforting alternative.

Craving something similar? Pumpkin Cinnamon Rolls make the ultimate cozy fall breakfast.

Looking for more brunch recipes? These Cinnamon Roll Waffles are a crowd-pleasing treat everyone will enjoy.

In the mood for something extra sweet? My Cinnamon Roll Cake and Pumpkin Roll Cake are moist, creamy, and indulgent— the perfect fall dessert or brunch party dish.

Have you made these Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinCinnamonRollPancakes #FallBreakfast #LifeInTheLofthouse

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Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze

Soft, fluffy, and swirled with cinnamon goodness, these Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze are the ultimate fall breakfast!

Servings 14 small pancakes

Ingredients

Pumpkin Pancake Batter

• 3 ¼ cups (390 g) all-purpose flour
• 6 Tablespoons light brown sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 ½ teaspoon pumpkin pie spice
• 2 ½ cups buttermilk room temperature, divided
• 1 cup pumpkin puree
• 2 large eggs room temperature
• 2 Tablespoons salted butter melted and slightly cooled
• 2 teaspoons vanilla extract

Cinnamon Swirl

• 6 Tablespoons salted butter softened
• 6 Tablespoons granulated sugar
• 3 teaspoons ground cinnamon
• 2 Tablespoons of the pumpkin pancake batter

Cream Cheese Glaze

• 4 ounces cream cheese softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 Tablespoons milk

Instructions

For The Pumpkin Pancake Batter

• In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
• Gradually add the dry ingredients to the wet mixture, stirring just until combined. A few small lumps are fine. Let the batter rest for 10–15 minutes. This step helps the flour absorb the liquids, resulting in lighter, fluffier pancakes!

For The Cinnamon Swirl

• In a small bowl, combine the softened butter, sugar, cinnamon, and 2 tablespoons of the pumpkin pancake batter. Mix until smooth and evenly blended. Transfer the mixture to a piping bag or a small resealable plastic bag with a tiny corner cut off. This will be used to swirl cinnamon into the pancakes as they cook.

Cooking The Pumpkin Pancakes

• Heat a large nonstick skillet or griddle over medium to medium-low heat, greasing lightly with butter. Use a 1/3-cup measure or a large cookie scoop to pour pancake batter onto the pan.
• Using the piping bag, create a cinnamon swirl starting from the center of each pancake and spiraling outward. Try to keep the swirl away from the edges to prevent it from spilling over.
• Cook until bubbles form on the surface, about 2 to 3 minutes. Flip the pancakes carefully and cook the other side for 1 to 2 minutes, until golden brown and fully cooked. Adjust the heat as needed to prevent burning.
• Transfer finished pancakes to a baking sheet and keep warm in a 200°F oven while you cook the remaining batches. Wipe the skillet between batches if necessary.
• Serve the pancakes warm with homemade cream cheese glaze (below), maple syrup, or whipped honey cinnamon butter, if desired. Enjoy!

For The Cream Cheese Glaze

• Place the softened cream cheese in a medium-sized bowl. Using an electric hand mixer, blend the cream cheese until smooth. Slowly mix in the powdered sugar and vanilla extract to combine. Blend in enough milk to reach a thin, smooth glaze. Serve over warm pumpkin pancakes and enjoy!

The post Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze appeared first on Life In The Lofthouse.

I’ve never met a French Toast recipe I didn’t like, and this one is no exception. These Cinnamon French Toast Sticks are the perfect breakfast for your little ones, or the perfect snack when you’re craving something sweet. They are golden on the outside, soft on the inside, and dusted with just the right amount of cinnamon sugar goodness. You will feel like you’ve landed in breakfast heaven when you make these for the first time.

As a busy mom, I’ve always enjoyed a good breakfast, and I love a breakfast that’s quick and simple. These Cinnamon French Toast Sticks take less than 30 minutes to prepare, making them ideal for those hectic mornings when every minute counts. Despite their small size, they’re surprisingly filling, packed with flavor and just the right touch of sweetness. Whether you’re feeding hungry kids before school or grabbing a bite between tasks, this easy recipe checks all the boxes for a warm, comforting, and efficient breakfast.

CINNAMON FRENCH TOAST STICKS

Part of why I love this recipe so much is it takes me back to those Saturday mornings as a kid, watching your favorite cartoons, and eating French Toast drenched in maple syrup. It’s very nostalgic and comforting for me, I just know you’ll fall in love with it for the same reasons. You likely have all of the ingredients in your kitchen now– white bread, eggs, milk, vanilla. These are all the staple ingredients needed to make typical French Toast. This recipe is extra special though, and only elevates this breakfast classic!

Ingredients

• 4 thick slices white bread or Texas toast
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 4 Tablespoons salted butter, divided
• Maple syrup, to serve with
• Powdered sugar, optional

How to make Cinnamon French Toast Sticks

Cut each piece of bread into 3 equal pieces. Place on a large baking sheet and set aside.

In a large pie plate or bowl, add the large eggs, milk, vanilla and salt. Whisk to combine. Set aside.

Combine the granulated sugar and cinnamon on a large plate. Set aside.

Melt 2 Tablespoons of the salted butter in a large skillet over medium-high heat.

Quickly dip the sticks into the egg mixture—don’t let them soak—then shake off any excess. Place them in the pan, cooking in two batches to prevent overcrowding. Turn occasionally to cook each side until golden brown.

As soon as they’re golden, transfer them straight to the cinnamon sugar and roll to coat. (Make sure to do this while they’re still hot—this helps the sugar stick.)

Melt remaining butter and cook the remaining French toast sticks. Serve immediately with maple syrup and a light sprinkle of powdered sugar, if desired. Enjoy!

Holly’s Tip: Sprinkle in a pinch of ground cardamom or some finely grated orange zest into the cinnamon-sugar mix to enhance the flavor and add depth.

Storing and Reheating

This recipe is best eaten the same day!

Tips for the Perfect Cinnamon French Toast Sticks:

1. Use thick bread. Texas toast, Brioche, or Challah all work great because they soak up the batter without falling apart.

• Cook on medium-high heat. This allows the outside to crisp up beautifully while the inside cooks all the way through without burning.

• Get creative with your syrup or sauce! Substitute classic Maple syrup with honey, caramel or chocolate sauce, berry compote, butterscotch syrup, or variations of maple syrup like blueberry syrup. You can dunk these French Toast Sticks into just about anything!

Serving Suggestions

This recipe makes 2 to 3 servings, but the ingredients can easily be doubled to adjust for a larger crowd.

Similar Recipes

Looking for something similar? Nothing beats the classics like The Best French Toast.

Need something more filling? This Chunky Cinnamon French Toast is a family favorite!

Celebrating something special? French Toast Bake is ideal for large brunches and parties.

Looking for something fruity? Blueberry Croissant French Toast will impress all blueberry lovers.
Looking for something with more protein? My Deluxe French Toast Sandwiches aim to please.

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Cinnamon French Toast Sticks

Golden on the outside and soft inside, these Cinnamon French Toast Sticks make a quick and delicious breakfast or snack in around 20 minutes!

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Servings 3 people

Ingredients

• 4 thick slices white bread or Texas toast
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla
• 1/8 teaspoon salt
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 4 Tablespoons salted butter divided
• Maple syrup for serving
• Powdered sugar (optional)

Instructions

• Cut each piece of bread into 3 equal pieces. Place on a large baking sheet and set aside.
• In a large pie plate or bowl, add the large eggs, milk, vanilla and salt. Whisk to combine. Set aside.
• Combine the granulated sugar and cinnamon on a large plate. Set aside.
• Melt 2 Tablespoons of the salted butter in a large skillet over medium-high heat.
• Quickly dip the sticks into the egg mixture—don’t let them soak—then shake off any excess. Place them in the pan, cooking in two batches to prevent overcrowding. Turn occasionally to cook each side until golden brown.
• As soon as the French toast sticks are golden, transfer them straight to the cinnamon sugar and roll to coat. (Make sure to do this while they’re still hot—this helps the sugar stick.)
• Melt remaining butter and cook the remaining French toast sticks. Serve immediately with maple syrup and a light sprinkle of powdered sugar, if desired. Enjoy!

Notes

Serves 2 to 3

The post Cinnamon French Toast Sticks appeared first on Life In The Lofthouse.

Are you ready for a dessert that hits all the right notes? My Salted Caramel Banana Pudding is more than just a dessert; it’s a culinary masterpiece that elevates classic banana pudding to new heights of indulgence. This no-bake caramel banana pudding takes the classic Southern favorite and gives it an irresistible upgrade. Each layer is carefully crafted with a balance of sweet and salty, and creamy and crunchy. With its rich caramel undertones and velvety banana pudding, this recipe is a celebration of all things delicious. You may need to take it easy at dinner because you’ll want a second helping of this!

You’ll love how easy it is to make (no baking required!) and how beautifully it serves for potlucks, holidays, or Sunday dinner. Each spoonful delivers silky pudding, soft bananas, and a hint of caramel that melts into the cookies for a dreamy, crave-worthy dessert that’s always a crowd favorite. Whether you make it with homemade whipped cream or keep it simple with Cool Whip, it’s pure dessert bliss from start to finish.

SALTED CARAMEL BANANA PUDDING

At the heart of this recipe lies the creamy pudding, made with a luscious combination of cream cheese, sweetened condensed milk, and instant banana pudding mix. Fresh whipped cream is also added, creating billowy peaks of sweetness that will envelop each bite with a cloud-like texture. What truly sets this banana pudding apart is the addition of salted caramel, which adds a layer of complexity and depth to the dessert. The caramel topping, generously drizzled over the top of the pudding, adds a rich sweetness that perfectly complements the creamy pudding and fresh bananas. And the sprinkle of sea salt adds a touch of savory sophistication, balancing out the sweetness of the caramel and adding a tantalizing contrast of flavors.

Find my expert tips below on how to make salted caramel banana pudding from scratch below! Don’t forget to tag me in your creations on Instagram and Facebook @lifeinthelofthouse.

Why You’ll Love This Easy Salted Caramel Banana Pudding Recipe:

• No-Bake Dessert: Simple ingredients and no oven time make this the ultimate fuss-free dessert for any holiday or occasion. I love to make it in the fall!
• Sweet & Salty Flavors: This recipe takes traditional banana pudding and elevates it with a rich drizzle of salted caramel. The perfect balance of creamy sweetness and a hint of salt.
• Creamy, Dreamy Layers: Every bite has silky banana pudding, fluffy whipped topping, buttery Nilla wafers, and fresh banana slices that melt together.
• Perfect For Sharing: Whether it’s a holiday, potluck, or family dinner, this pudding looks stunning in a dish and always disappears fast!
• Customizable: Use homemade whipped cream for an elevated touch or Cool Whip for a quick and easy shortcut. Both taste amazing.
• Make-Ahead Friendly: The flavors taste even better as they chill, so it’s perfect for prepping a day in advance for parties or gatherings. It’s the perfect dessert to make the night before.

Ingredients

Whipped Topping

• 2 ½ cups heavy whipping cream 
• ¾ cup powdered sugar
• 2 teaspoons vanilla extract

*OR  2 containers (8 ounces, each) Cool Whip, thawed

Banana Pudding

• 1 block (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 large box (5 ounces) instant banana pudding mix 
• 1 cup milk (I use 2%)
• 1 box (11 ounces) Nilla Wafers
• 7 medium bright yellow bananas, sliced (don’t use too ripe or blackened bananas.)

Salted Caramel

• 1 small jar (12 ounces) salted caramel topping
• ½ teaspoon sea salt

Instructions

For The Whipped Topping

(If using Cool Whip, skip this step)

In the bowl of a stand mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Using the whisk attachment, whip until stiff peaks form. This takes around 5 minutes. Transfer the fresh whipped cream to a separate bowl and place it in the fridge. Clean the bowl that was used to make the whipped cream.

For The Banana Pudding

To the clean stand mixer bowl, add the softened cream cheese. Whip until fluffy. Add the sweetened condensed milk to the cream cheese. Beat until smooth, scraping the bottom and sides of the bowl a few times. Add the dry pudding mix and mix well. Slowly pour in the milk and continue to mix until combined.

Add 3/4 of the fresh whipped cream (OR 1 container of Cool Whip) to the pudding mixture. Gently fold it in until fully combined. Set aside.

Place one even layer of Nilla wafers on the bottom of the prepared baking dish. Top the wafers with one layer of sliced bananas. Spread only half of the pudding mixture evenly over the top of the bananas and wafers.

Repeat another layer of Nilla wafers and sliced bananas. Top with the remaining pudding, spreading it out evenly. Spread the remaining whipped cream (Or 1 container of Cool Whip) evenly over the top. Cover and place in the fridge to chill for at least 6 hours or overnight.

When ready to serve, drizzle with desired amounts of salted caramel topping, more banana slices, crushed wafers, and sea salt. Serve and enjoy!

Servings

This recipe yields 10 servings of pure indulgence, making it perfect for gatherings, celebrations, or simply satisfying a sweet tooth. With its ample portion size, this dessert ensures there’s plenty to go around, allowing everyone to indulge in its delightful flavors and textures.

Storage

To preserve the delectable flavors and creamy texture of this dessert, proper storage is essential. After preparing and assembling the dessert, cover the baking dish securely with a lid, plastic wrap, or foil to protect it from absorbing any unwanted odors or flavors from the refrigerator. Place the covered dish in the fridge and allow it to chill for at least 6 hours or overnight before serving. Be aware that this yummy treat is best served within 24 to 48 hours because bananas tend to brown fast.

Dessert Presentation

For a convenient and customizable dessert experience, consider adapting this recipe to suit your preferences. While the traditional method involves layering the ingredients in a 9×13-inch baking dish, you can easily customize the presentation by assembling the dessert in individual serving cups or glasses. Simply layer the Nilla wafers, sliced bananas, pudding mixture, and whipped cream in each cup, repeating the layers as desired to create individualized portions.

Alternatively, you can prepare the entire dessert in a single large trifle dish or serving bowl, creating a stunning centerpiece for any occasion. Whether served in individual cups or presented in a larger dish, this is sure to impress with its irresistible flavors and creamy texture, making it a delightful dessert option for any occasion.

Holly’s Tips for The Best No-Bake Salted Caramel Banana Pudding:

• Just-Ripe Bananas Work Best: Choose bright yellow bananas with no brown spots. Overripe bananas can make the pudding mushy and overly sweet.
• Whip the Cream Until Stiff Peaks Form: If making homemade whipped topping, beat just until stiff peaks appear. Over-whipping can cause the cream to curdle or turn grainy.
• Soften The Cream Cheese Properly: Let the cream cheese sit at room temperature for at least 30 minutes before mixing. This ensures a smooth, lump-free pudding base.
• Fold Gently For A Light Texture: When combining the whipped cream (or Cool Whip) with the pudding mixture, fold slowly and gently. Overmixing will deflate the air and make the pudding heavy.
• Layer Evenly: Spread the pudding mixture evenly between each layer of bananas and Nilla wafers for a neat, bakery-style look.
• Don’t Skip The Chill Time: Refrigerating for at least 6 hours (or overnight) lets the cookies soften and the flavors meld together. That’s what makes it so creamy and dreamy!
• Warm the Caramel Slightly Before Drizzling: Heating the salted caramel topping for a few seconds in the microwave makes it easier to drizzle beautifully over the chilled pudding.
• Garnish With Sea Salt For Extra Flavor: Just before serving, add a light pinch of flaky sea salt to enhance the caramel flavor and add that irresistible sweet-salty crunch.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Banana Cream Pie Dessert is just as delicious.

Searching for something different? My Chocolate Chip Banana Cake is another great way to use up bananas sitting on your counter.

Looking for more banana treats? My Banana Cream Pie Cheesecake features creamy banana filling, buttery graham crust, and whipped topping.

Can’t get enough of salted caramel dessert? My Salted Caramel Rice Krispies and Salted Caramel Chocolate Chip Cookie Bars are both popular desserts in the fall.

Have you made this Salted Caramel Banana Pudding recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #FallDessert #SaltedCaramelBananaPudding #LifeInTheLofthouse

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Salted Caramel Banana Pudding

Layers of fresh pudding, bananas, Nilla wafers and caramel sauce. This is a no-bake dessert that will be requested often!

Prep Time 6 hours hours 30 minutes minutes

Servings 10

Ingredients

Whipped Topping

• 2 ½ cups heavy whipping cream 
• ¾ cup powdered sugar
• 2 teaspoons vanilla extract

*OR

• 2 containers (8 ounces, each) Cool Whip thawed (this substitutes the whipped topping)

Banana Pudding

• 1 block (8 ounces) cream cheese softened
• 1 can (14 ounces) sweetened condensed milk
• 1 large box (5 ounces) instant banana pudding mix 
• 1 cup milk (I use 2%)
• 1 box (11 ounces) Nilla Wafers
• 6 bright yellow bananas sliced (don’t use too ripe or blackened bananas.)

Salted Caramel

• 1 small jar (12 ounces) salted caramel topping
• ½ teaspoon sea salt

Instructions

For The Whipped Topping

• (*If using Cool Whip skip this step)

  In the bowl of a stand mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Using the whisk attachment, whip until stiff peaks form. This takes around 5 minutes. Transfer the fresh whipped cream to a separate bowl and place in the fridge. Clean the bowl that was used to make the whipped cream.

For The Banana Pudding

• To the clean stand mixer bowl, add the softened cream cheese. Whip until fluffy. Add the sweetened condensed milk to cream cheese. Beat until smooth, scraping the bottom and sides of the bowl a few times. Add the dry pudding mix and mix well. Slowly pour in the milk and continue to mix until combined.
• Add 3/4 of the fresh whipped cream (OR 1 container of Cool Whip) to the pudding mixture. Gently fold it in until fully combined. Set aside.
• Place one even layer of Nilla wafers on the bottom of the prepared baking dish. Top the wafers with one layer of sliced bananas. Spread only half of the pudding mixture evenly over the top of bananas and wafers.
• Repeat another layer of Nilla wafers and sliced bananas. Top with remaining pudding, spreading out evenly. Spread the remaining whipped cream (OR 1 container of Cool Whip) evenly over the top. Cover and place in the fridge to chill for at least 6 hours or overnight.

For The Salted Caramel

• When ready to serve, drizzle with desired amounts of salted caramel topping, more banana slices, Nilla wafers and sea salt. Enjoy!

The post Salted Caramel Banana Pudding appeared first on Life In The Lofthouse.

I first encountered these delectable delights at my sister’s baby shower many years ago, and it was love at first bite. The host of the shower graciously shared the recipe with me after I couldn’t resist begging for it. These treats are essentially Rice Krispie treats taken to the next level, coated in a mouthwatering peanut butter mixture, and topped with a decadent chocolate-butterscotch topping. They’re not only incredibly delicious but also rich, so a little goes a long way. Since that memorable baby shower, I’ve noticed Chocolate Scotcheroos popping up at various gatherings and parties, becoming a staple treat for any occasion. Their irresistible flavor and crowd-pleasing appeal make them the perfect indulgence for sharing with friends and family. 

CHOCOLATE SCOTCHEROOS

I honestly can’t get enough of this dessert. Whenever I make them, I am usually the one that has the first bite because they are just so dang good! Crafted with love and shared with joy, Chocolate Scotcheroos are the epitome of sweet satisfaction. Each bite is a symphony of flavors and textures, with the crispness of Rice Krispie’s complemented by the creamy richness of peanut butter and the luscious sweetness of chocolate and butterscotch. These treats are a true testament to the magic that can happen when simple ingredients come together in perfect harmony. Whether enjoyed as an afternoon snack, a dessert for a special occasion, or a sweet treat to share with loved ones, this recipe is one that never fails to delight the senses and uplift the spirit. I encourage you to make these as soon as you can!

INGREDIENTS

• 1 cup light corn syrup
• 1 cup granulated white sugar
• 1 cup creamy peanut butter
• 5 cups crispy rice cereal (Rice Krispies cereal)
• 1 cup butterscotch chips
• 1 ½ cups milk chocolate chips

INSTRUCTIONS

In a medium saucepan, combine the corn syrup and sugar over medium heat, stirring until the sugar dissolves and the mixture begins to boil. Remove from heat and stir in the creamy peanut butter until well combined. Add the crispy rice cereal to the peanut butter mixture, stirring until thoroughly coated.

Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Allow it to cool for 10 minutes.

In a microwave-safe bowl, melt the butterscotch and milk chocolate chips in 30-second increments until smooth, stirring between each interval. Pour the melted chocolate-butterscotch mixture evenly over the cooled cereal mixture in the baking dish.

Allow the Chocolate Scotcheroos to cool completely until the topping is set. Once cooled, cut into bars and serve. Enjoy the irresistible combination of flavors and textures!

SERVINGS

This recipe generously yields 16 delightful servings. These are 16 large servings that could easily be cut in half to serve 32 smaller bars. Perfect for any occasion, whether it’s a family gathering, a party with friends, or simply a cozy night in, these treats are designed to bring joy to every palate.

STORING AND FREEZING

Simply place the leftover bars in an airtight container. For short-term storage, keep the container at room temperature, where the treats will remain fresh for up to one week. Alternatively, for longer storage, refrigerate the bars, where they can maintain their quality for an extended period.

Additionally, these irresistible treats freeze exceptionally well, allowing you to preserve their deliciousness for future enjoyment. Simply wrap the bars tightly in plastic wrap or aluminum foil before placing them in a freezer-safe container or resealable bag. When ready to enjoy, thaw the frozen treats in the refrigerator overnight or at room temperature for a few hours, and they’ll be ready to delight your taste buds once again.

CALLING ALL PEANUT LOVERS

This is not the recipe for anyone that has a peanut allergy. But, if you’re a fan of all things peanut butter then this is for you! For those who crave an extra crunch and a burst of nutty flavor, adding peanuts to this recipe is a fantastic option. The addition of chopped peanuts not only enhances the texture of these delectable treats but also introduces a delightful contrast to the smoothness of the peanut butter and chocolate layers. With each bite, you’ll experience amazing textures, from the crispiness of the rice cereal to the creaminess of the peanut butter, all complemented by the satisfying crunch of the peanuts.

A SWEET WAY TO CELEBRATE

These really are the ultimate crowd-pleaser, making them an ideal addition to any birthday celebration. If the person you’re celebrating is a chocolate and peanut butter lover, then you could possibly think about substituting this for their birthday cake! Their irresistible combination of crispy rice cereal, creamy peanut butter, and decadent chocolate-butterscotch topping is sure to delight guests of all ages. Whether served as a sweet treat alongside the birthday cake or packaged as party favors for guests to take home, these bars are guaranteed to be a hit.

ENJOY THIS RECIPE? HERE ARE A FEW MORE CHOCOLATE AND PEANUT BUTTER MASTERPIECES!

Lunch Lady Peanut Butter Bars – Fill your inner child with amazing memories! These tasty bars are just like the ones you used to have at school. You’ll love them.

No Bake Peanut Butter Bars – Thick and chewy homemade bars loaded with peanut butter, thick chocolate frosting and all topped off with Reese’s Pieces!

Peanut Butter Brownie Batter Dip – If you’re looking for something unique to take your party to the next level then this is just for you! Dip fruit, cookies, or anything sweet into this rich dip.

Butterfinger Pie – Your favorite candy bar just got transformed into a dessert that is like any other! Light, fluffy, flavorful, and resting on top of a chocolate crust.

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Chocolate Scotcheroos

A delicious peanut butter rice krispie treat topped with a chocolate-butterscotch topping!

Prep Time 1 hour hour

Servings 16

Ingredients

• 1 cup light corn syrup
• 1 cup granulated white sugar
• 1 cup creamy peanut butter
• 5 cups crispy rice cereal (Rice Krispies cereal)
• 1 cup butterscotch chips
• 1 ½ cups milk chocolate chips

Instructions

• In a medium saucepan, pour in the 1 cup light corn syrup and 1 cup granulated sugar. Turn heat to medium and stir together until sugar dissolves and mixture begins to boil. Remove from heat. Stir in the creamy peanut butter and mix well.
• Stir in the 5 cups of crispy rice cereal until thoroughly combined and coated. Pour mixture into a greased 9×13-inch baking dish and spread out evenly. Set aside and allow to cool for 10 minutes.
• Meanwhile, in a microwave-safe bowl, melt the butterscotch and milk chocolate chips at 30 second increments until melted. Stir and then pour evenly over the mixture in pan. Allow to cool completely.
• Once cooled and topping is set, cut into bars and serve. Enjoy!

The post Chocolate Scotcheroos appeared first on Life In The Lofthouse.

I love New York City. My brother lived there for a long time, and I have friends living there currently. My favorite things about NYC are going to Central Park during the day, seeing a show at night, and heading to Junior’s to get a slice of cheesecake. It is the best! My No-Bake Chocolate Cheesecake is so amazing and easy to make, you don’t even need to turn on your oven or fly back east for. This recipe is one I keep in my back pocket for when I’m craving a slice of this classic creamy treat.

NO-BAKE CHOCOLATE CHEESECAKE

There is nothing wrong with regular, or plain cheesecake. It is perfection on its own. But chocolate does have a tendency to make everything more delicious, rich, and irresistible. From top to bottom there is chocolate goodness in every single bite of this recipe. The crust for this cheesecake isn’t just anything out of the ordinary, it’s made with Oreo cookies! They’re mixed with melted butter to form the best crust under the sun. Only six simple ingredients are needed to make the cheesecake filling. After everything is mixed together you will place it in the fridge for about 5 hours to set.

INGREDIENTS

Oreo Crust

• 14 Oreo Cookies, crushed; these classic cookies make the crust all the more delicious! Keep the cream filling inside. No need to remove it.
• 1/3 cup salted butter, melted; salted butter is the better option here. It gives the crust that extra layer of flavor that rounds everything out.

Chocolate Cheesecake Filling

• 1 cup heavy whipping cream; it’s crucial that heavy whipping cream is used and not milk. It gives the cheesecake that creamy consistency all the way through the entire dessert.
• 1 cup powdered sugar, divided; the powdered sugar is split into separate components of the recipe and brings everything together in harmony. Make sure not to use granulated sugar as you will not get the texture you desire.
• 10 ounces cream cheese, softened; every cheesecake, no matter what kind you make, starts with this base. The key here is to make sure it is soft, otherwise it will not incorporate properly.
• 1/4 cup sour cream; this brings that slight tart, bright layer that is the signature of any good cheesecake.
• 8 ounces semi-sweet chocolate, melted then cooled; I have found that semi-sweet gives the right amount of chocolate throughout the cheesecake. If you would like to try something a little richer you can substitute dark chocolate, milk, or even white chocolate. 
• 2 teaspoons vanilla extract; even though this is a chocolate cheesecake, the vanilla brings everything to life.

INSTRUCTIONS

Oreo Crust

Line a 8×8-inch square pan with parchment paper.

In a medium bowl, mix the Oreo cookie crumbs and melted butter together. Using the back of a large spoon, press mixture evenly into the bottom of the prepared pan. Place in the freezer to set while preparing the cheesecake filling.

Chocolate Cheesecake Filling

In a large bowl, beat the heavy whipping cream and ¼ cup of the powdered sugar until stiff peaks form.

In a separate medium-size bowl, beat together the cream cheese and remaining powdered sugar until soft. Mix in the sour cream, cooled melted chocolate and vanilla extract.

Blend and fold the whipped cream into the cream cheese mixture until combined. Spread evenly over the top of the crust. Store cheesecake covered in the fridge for at least 5 hours to set. Cut into slices and serve with fresh whipped cream and chocolate sauce, if desired.

MAKE AHEAD

Although this cheesecake takes less than 30 minutes to prepare, it needs to sit in the fridge for 5 hours to set. This is a fantastic recipe to make the night before and let it set in the fridge overnight.

SERVINGS

This recipe yields 9 large servings. You can cut each piece in half to create 18 small servings.

TOPPINGS

At the Lofthouse we like to have plenty of fresh strawberries, blueberries, and raspberries on hand. Whipped cream goes great on each slice too! Adding some chocolate sauce and caramel only makes it more amazing, in my opinion.

ENJOY THIS RECIPE? HERE ARE MORE OF MY FAVORITE NO-BAKE DESSERTS!

• No-Bake Cheesecake – Traditional cheesecake that just got a whole lot easier to make! Rich, thick, creamy and no need to turn the oven on.
• Energy Bites – You can have these for breakfast, a snack, or dessert! Oats, coconut, peanut butter, flax seeds, and honey make this energizing treat.
• Nutella Oatmeal Cookies – Oatmeal and warm Nutella come together and make these irresistible cookies you’ll want to make again and again.
• S’mores Pudding Cake – A chocolate base that’s topped with mini marshmallows, crushed graham crackers, and a chocolate drizzle.

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No-Bake Chocolate Cheesecake

No-Bake Chocolate Cheesecake is a delicious cheesecake recipe with an Oreo cookie crust. It’s the perfect no-bake dessert!

Prep Time 5 hours hours 20 minutes minutes

Servings 9

Ingredients

Oreo Cookie Crust

• 14 Oreo cookies, crushed (keep cream filling inside)
• 1/3 cup salted butter melted

Chocolate Cheesecake Filling

• 1 cup heavy whipping cream
• 1 cup powdered sugar divided
• 10 ounces cream cheese softened
• 1/4 cup sour cream
• 8 ounces semi-sweet chocolate melted then cooled
• 2 teaspoons vanilla extract

Instructions

Oreo Crust

• Line an 8×8-inch square pan with parchment paper. Set aside.
• In a medium bowl, mix the Oreo cookie crumbs and melted butter together. Using the back of a large spoon, press mixture evenly into the bottom of the prepared pan. Place in the freezer to set while preparing the cheesecake filling.

Chocolate Cheesecake Filling

• In a large bowl, beat the heavy whipping cream and ¼ cup of the powdered sugar until stiff peaks form.
• In a separate medium-size bowl, beat together the cream cheese and remaining powdered sugar until soft. Mix in the sour cream, cooled melted chocolate, and vanilla extract.
• Blend and fold the whipped cream into the cream cheese mixture until combined. Spread evenly over the top of the crust.
• Store cheesecake covered in the fridge for at least 5 hours to set. Cut into slices. Serve with fresh whipped cream and chocolate sauce, if desired.

Notes

Nutrition Info: 1 serving = 541 calories / 45 fat / 43 carbs / 4 protein

9 servings total.

Recipe slightly adapted from: Lil Luna

The post No-Bake Chocolate Cheesecake appeared first on Life In The Lofthouse.

Summer means that it’s time for cool, no bake treats. Especially here in Southern Utah. It is common in the peak months that we hit triple digits on the daily! How do we combat the heat? With something that is guaranteed to cool us down. My Frozen Pink Lemonade Pie is as refreshing as it is chilled. It is both deliciously sweet and tart, and so easy to make that you won’t believe it.

FROZEN PINK LEMONADE PIE

Nothing hits the spot quite like a glass of lemonade on a hot day. There is something about the sweet and tart combination that always quenches your thirst. But what about your sweet tooth? This recipe takes the frosty beverage and turns it into something that rivals any other summertime dessert. Cool Whip is mixed together with sweetened condensed milk, and pink lemonade concentrate. This mixture is then poured inside a ready-made graham cracker pie crust. Place it in the freezer for 6 hours and it’s ready to go. One slice of this is sure to turn any frown upside down when it is scorching outside!

INGREDIENTS

• 1 (10-inch) prepared Graham cracker pie crust
• 1 can (14 ounces) sweetened condensed milk
• 1 container (8 ounces) Cool Whip, thawed 
• 1 can (6 ounces) frozen pink lemonade concentrate, thawed
• red food coloring (optional)

INSTRUCTIONS

In a large bowl, add the sweetened condensed milk and cool whip. Fold together gently until combined. Stir in the pink lemonade concentrate until combined. (If you want the pie a vibrant pink color add a few drops of red food coloring.) Pour mixture into the prepared pie crust and spread out evenly. Place pie in the freezer for 6 hours or overnight. Cut into slices and serve!

FREEZING PINK LEMONADE PIE

Good things come to those that wait, and this recipe is a testament of that. Now, it only takes 5 minutes to make this treat, but it takes proper time for it to set in the freezer. No less than 6 hours in the freezer for a perfect frozen pie. I highly recommend that you make this and freeze it the night before you serve it so that it’s solid. Check the weather beforehand to see if it’s going to be a hot one the next day. If so, make this pie! Believe me, you’ll thank me later.

SERVINGS

This pie yields 8 slices. It really is so simple to make, that making an extra pie or two is no hassle at all. I like to make a few and just let them sit in the freezer throughout the summer season. This way we can have a slice whenever the temperature gets to be too much. My kids love it when they get this frozen and frosty surprise!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE FROZEN TREATS!

Frozen Mint Oreo Pie – Minty ice cream is in the center of a chocolate pie crust and infused with bits of Oreo cookies.

Lemon Berry Slush – A great summertime drink! Fresh, frozen fruit goes into the blender, and then chilled for a refreshing and satisfying beverage.

Frosted Lemonade – Time to get the lemonade stand ready! This frozen version of traditional lemonade will sell out glass by glass on the sidewalk this summer.

Easy Fudge Ripple Ice Cream – This three ingredients dessert is outstanding, and is super simple to make. You’ll be enjoying this one all summer long!

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Frozen Pink Lemonade Pie

Frozen Pink Lemonade Pie is a delicious chilled dessert filled with pink lemonade flavor. It’s the perfect summertime treat!

Prep Time 6 hours hours 10 minutes minutes

Servings 8

Ingredients

• 1 large (10-inch) prepared Graham cracker pie crust
• 1 can (14 ounces) sweetened condensed milk
• 1 container (8 ounces) Cool Whip thawed
• 1 can (6 ounces) frozen pink lemonade concentrate thawed
• red food coloring optional

Instructions

• In a large bowl, add the sweetened condensed milk and cool whip. Fold together gently until combined. Stir in the pink lemonade concentrate until combined. (If you want the pie a vibrant pink color add a few drops of red food coloring)
• Pour mixture into the prepared pie crust. Spread out evenly. Place pie in freezer for 6 hours or overnight.
• Cut into slices and serve!

Notes

Nutrition Info: 1 slice (1/8 of pie) = 494 calories / 16 fat / 79 carbs / 5 protein 

The post Frozen Pink Lemonade Pie appeared first on Life In The Lofthouse.

I’ve always wondered why we leave out cookies for Santa Clause the night before Christmas, but no one considers the Easter Bunny in this regard. He needs treats too! I feel my Bunny Bait is the perfect thing for that sweet gift-giving bunny. Sweet and salty, this snack will attract anyone wanting a fun and tasty treat!

BUNNY BAIT

I love Easter time for all the bright pastel colors. They are always so warm and inviting. This crave worthy treat reflects those bright spring colors and enhances it with a balanced flavor profile. Popcorn is the base of this treat, and when you add salty pretzels, and sweet M&M’s (both white and milk chocolate) it’s a heavenly combo. This snack is as sweet as it looks and will keep you wanting more with that salty balance.

INGREDIENTS

• 2 standard-size bags of Simply Salted or Tender White popcorn
• 2 cups broken pretzel sticks
• 1 bag (10 ounces) milk chocolate M&M’s (pastel colored)
• 1 bag (10 ounces) white chocolate M&M’s (pastel colored)
• 1 bag (12 ounces) white candy coating
• 1 bag (12 ounces) pink candy coating

HOW TO MAKE BUNNY BAIT

Pop the popcorn, according to package directions. Divide popcorn evenly among two extra-large bowls. Remove as many kernels as you can. Divide broken pretzels, and both M&M’s candies evenly among the two bowls of popcorn. Toss to combine.

Melt white candy coating, according to package directions until fully melted. Gradually drizzle over the two popcorn mixtures while tossing to coat everything. (This takes a minute to really get everything coated.)

Line two large baking sheets with parchment or wax paper. Quickly pour warm popcorn mixture evenly onto the prepared pans. Let stand for 10 or 15 minutes. Melt the pink candy coating according to package directions. Drizzle melted pink coating evenly over the tops of the popcorn mixtures in the pans. Let sit again for 10 to 15 minutes for coating to set. Once set, break mixture apart and serve!

SERVINGS

Depending on how hungry your Easter Egg hunters are this mixture makes between 10 to 12 servings. You can either leave it in a large sheet pan, or bowl, so that your snackers can graze at their leisure.

This is also a great snack to portion out into Ziplock bags so that everyone gets their own serving.

STORING LEFTOVERS

I recommend that if you have any leftovers to keep them sealed tight in a Ziplock bag. This way you can enjoy this snack for up to three days. There have been a few celebrations where it only lasted 3 hours!

This yummy treat that can also be made all year long. Just use the color of M&M’s and candy coating to match the particular holiday!

ENJOY THIS RECIPE? HERE ARE A FEW MORE EASTER FAVORITES!

Slow Cooker Honey Glazed Ham – This delicious ham is slowly cooked with a honey glaze that is bursting with flavor!

Monte Cristo Sandwiches – This sweet and savory sandwich is loaded with turkey, ham, cheese, and a sweet jelly on a buttery croissant.

Glazed Ranch Carrots – These amazing carrots will make your kids, and the Easter Bunny, grin from ear to ear!

Easter Sugar Cookies – Traditional sugar cookies that are shaped and decorated to resemble bunnies and Easter eggs. They are delicious!

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Bunny Bait

Bunny Bait is the perfect treat for any spring celebration! If you’re looking for a colorful and unique treat to leave for the Easter Bunny, this is the one.

Prep Time 40 minutes minutes

Servings 12

Calories 554kcal

Ingredients

• 2 standard-size bags of Simply Salted or Tender White popcorn (I use Orville Redenbacher brand)
• 2 cups broken pretzel sticks
• 1 bag (10 ounces) milk chocolate M&M's pastel colored
• 1 bag (10 ounces) white chocolate M&M's pastel colored
• 1 bag (12 ounces) white candy coating
• 1 bag (12 ounces) pink candy coating

Instructions

• Pop popcorn, according to package directions. Divide popcorn evenly among two extra-large bowls. Remove as many kernels as you can. Divide broken pretzels, and both M&M's candies evenly among the two bowls of popcorn. Toss to combine.
• Melt white candy coating, according to package directions until fully melted. Gradually drizzle over the two popcorn mixtures while tossing to coat everything. (This takes a minute to really get everything coated.)
• Line two large baking sheets with parchment or wax paper. Quickly pour warm popcorn mixture evenly onto the prepared pans. Let stand for 10 or 15 minutes. Melt the pink candy coating according to package directions. Drizzle melted pink coating evenly over the tops of the popcorn mixtures in the pans. Let sit again for 10 to 15 minutes for coating to set. Once set, break mixture apart and serve!

Notes

You can store leftovers in ziplock bags. Stays good covered tightly up to 3 days.

Nutrition

Serving: 1 serving | Calories: 554kcal | Carbohydrates: 80g | Protein: 5g | Fat: 30g

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Here in Southern Utah, there’s a famous roadside pie shop in the small town of Veyo called Veyo Pies. If you blink, you might miss it, but trust me, their Banana Cream Pie is unforgettable! It’s so rich, creamy, and full of banana flavor that I had to recreate it at home. This Banana Cream Pie Dessert is inspired by their legendary pie, featuring layers of creamy banana pudding, cheesecake filling, and a vanilla wafer crust. It’s the perfect easy, no-bake dessert for any banana lover!

BANANA CREAM PIE DESSERT

This no-bake banana dessert is pure perfection and so simple to make! It starts with a buttery vanilla wafer crust, followed by a sweet cheesecake layer and creamy banana pudding. A fluffy whipped topping finishes it off beautifully! I used Cool Whip for ease, but homemade whipped cream would be just as delicious. No matter which you choose, this dessert is a guaranteed hit for any party or event. I love to make it for Thanksgiving!

Find my expert tips on how to make banana cream pie dessert from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Homemade Banana Cream Pie Dessert Recipe:

• No-Bake & Easy-To-Make: No oven required! This dessert comes together quickly with simple, pantry-friendly ingredients.
• Creamy, Dreamy Layers: From the buttery vanilla wafer crust to the rich cheesecake filling and smooth banana pudding, every bite is pure bliss.
• Perfect For Any Occasion: Whether it’s a family gathering, summer BBQ, or holiday dinner, this no-bake dessert always disappears fast.
• Make-Ahead Friendly: Chill it in advance and let the flavors meld together—it’s even better the next day!

Ingredients

Crust

• 5 cups vanilla wafer cookies
• 1/2 cup salted butter, melted

Cheesecake Layer

• 2 blocks (8 ounces, each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup cool whip OR fresh sweetened whipped cream

Banana Pudding Layer

• 2 boxes (3.4 ounces, each) instant banana pudding mix
• 2 ½ cups milk (I use 2%)
• 1 cup cool whip OR fresh sweetened whipped cream

Whipped Topping

• 3 cups cool whip OR fresh sweetened whipped cream
• freshly sliced bananas (optional)

Instructions

For The Crust (First Layer)

Mix crushed wafers and melted butter; press evenly into the bottom of a 9 x 13-inch baking dish. Refrigerate for 20 minutes.

For The Cheesecake (Second Layer)

Beat cream cheese, sugar, and 1 cup cool whip (or freshly sweetened whipped cream) together until combined. Spread over the crust.

For The Banana Pudding (Third Layer)

Whisk the instant pudding mix and milk together until thickened; fold in 1 cup Cool Whip. Spread evenly over the second layer.

For The Whipped Topping

Spread the remaining Cool Whip evenly all over the top. Refrigerate at least 4 hours before serving.

Servings

One pan serves 12. You can cut each serving in half for 24 smaller sizes, but I advise against it. These are too good to cut in half. Everyone deserves a full piece! If you need to serve more than just prepare a second pan.

Storage

This Banana Cream Pie Dessert is perfect for making ahead. Once fully assembled, cover it tightly with plastic wrap or an airtight lid and store it in the refrigerator. It will stay fresh and creamy for up to 4 days. Serve it chilled for the best experience.

Holly’s Tips for The Best Banana Cream Pie Dessert:

• Use Cold Milk: When mixing the instant pudding, make sure the milk is cold. This will help the pudding thicken faster and create a smoother texture to work with.
• Room Temperature Is Best: Let your cream cheese sit at room temperature before mixing. This ensures a lump-free, velvety cheesecake layer.
• Chill The Crust: Refrigerate the crust for at least 20 minutes before adding the filling. This step helps the butter firm up and gives your dessert a sturdy base.
• Fold Gently: When adding Cool Whip or whipped cream, fold it in slowly and gently to keep the layers light, airy, and fluffy.
• Chill Before Serving: Allow the dessert to chill for at least 4 hours, or overnight, for the best flavor and texture. The layers will set beautifully!
• Add Bananas Last: Top with freshly sliced bananas right before serving to prevent browning. For extra insurance, brush them lightly with lemon juice.
• Make It Your Own: Drizzle caramel or chocolate sauce over the top or sprinkle crushed vanilla wafers for added sweetness and texture

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Banana Cream Pie Cheesecake next!

Can’t get enough of bananas? My Banana Split Ice Cream Sandwich Cake is just as delicious.

Wanting something different? My Oreo Ice Cream Cake is loaded with cookies ‘n cream ice cream, gooey hot fudge, and Oreo cookies.

In the mood for another no-bake dessert? My Heavenly Oreo Dessert contains layers of chocolate pudding, sweetened cream cheese, and Cool Whip.

Huge cheesecake fan? My Cheesecake Chocolate Chip Cookie Bars combine both chocolate chip cookies and decadent cheesecake into one irresistible dessert bar.

Have you made this Banana Cream Pie Dessert recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BananaCreamPieDessert #NoBakeTreat #LifeInTheLofthouse

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Banana Cream Pie Dessert

Banana Cream Pie Dessert is an amazing twist on the classic cream pie. A buttery vanilla wafer crust is layered with cheesecake filling and creamy banana pudding for the ultimate no-bake treat!

Prep Time 4 hours hours 40 minutes minutes

Servings 12

Calories 435kcal

Ingredients

Crust

• 5 cups vanilla wafer cookies
• 1/2 cup salted butter, melted

Cheesecake Layer

• 2 blocks (8 ounces, each) cream cheese, softened
• 1 cup granulated sugar
• 1 cup cool whip OR fresh sweetened whipped cream

Banana Pudding Layer

• 2 boxes (3.4 ounces, each) instant banana pudding mix
• 2 ½ cups milk (I use 2%)
• 1 cup cool whip OR fresh sweetened whipped cream

Whipped Topping

• 3 cups cool whip OR fresh sweetened whipped cream
• freshly sliced bananas (optional)

Instructions

For The Crust (First Layer)

• Crush the vanilla wafer cookies in a food processor or blender until crumbs. Mix wafer crumbs and melted butter together; press evenly into the bottom of a 9×13-inch baking dish. Refrigerate for 20 minutes.

For The Cheesecake (Second Layer)

• Beat cream cheese, sugar and 1 cup cool whip (or freshly sweetened whipped cream) together until combined. Spread evenly over the crust. Place back in fridge while you make the banana pudding layer.

For The Banana Pudding (Third Layer)

• Whisk the instant pudding mix and milk together until thickened; fold in 1 cup Cool Whip. Spread evenly over the cheesecake layer.

For The Whipped Topping

• Spread 3 cups cool whip all over the top. Cover then place in refrigerator to chill for at least 4 hours before serving. Cut into 12 squares and enjoy with freshly sliced bananas, if desired.

Notes

Recipe adapted from: Like Mother Like Daughter

Nutrition

Serving: 1 piece | Calories: 435kcal | Carbohydrates: 51g | Protein: 5g | Fat: 27g

Recipe Adapted From: Like Mother Like Daughter.

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Sometimes the simplest recipes can be the most satisfying. It doesn’t take a ton of spectacular ingredients to create the most incredible dessert. This is exactly how I feel about homemade rice Krispie treats. They are one of the easiest things to make, and yet somehow are one of the best dessert snacks out there. How do you make something so simple even better? Send a cascade of salted caramel throughout them! My Salted Caramel Rice Krispie Treats are rich, gooey, and will blow your mind away at how great they are!

SALTED CARAMEL RICE KRISPIE TREATS

I had a craving for rice Krispie treats the other afternoon, and I was getting ready to whip a batch of them together. While I was looking at my recipe card I thought, ‘how could I make an adult version of these?’ My husband Kale, and I, love anything with salted caramel. Put it on anything sweet and we’ll make it disappear! That’s when I decided to customize a batch of rice Krispie treats just for us, and BOOM! This mind-blowing recipe was born. Traditional Rice Krispie cereal mixed with melted marshmallows, butter, sea salt, and melted caramels. They are so good!

Ingredients

• Caramels
• Butter
• Rice Krispie cereal
• Sea salt
• Marshmallows

Instructions

Unwrap all of the caramels. Set aside 10 of the caramels to use for later. Place remaining caramels in a medium microwave-safe bowl. Melt in 30 second increments; stirring well after each until melted. Set aside.

Meanwhile, melt the butter in a large pot over medium heat. Once melted, remove pot from heat. Stir in 5 1/2 cups mini marshmallows and the melted caramel. Stir until mostly combined. (It won’t be fully combined/smooth and that is okay.)

Stir in the Rice Krispie cereal and 1/2 teaspoon sea salt. Once it’s almost fully mixed add in the remaining mini marshmallows. Fold until combined then pour into prepared pan. Spread out evenly while gently pressing down to fit into the pan.

Melt the remaining 10 caramels in a microwave-safe bowl then drizzle all over the Rice Krispie treats in pan. Sprinkle another 1/2 teaspoon of sea salt evenly over the top (optional.) Let the treats cool. Gently lift treats out of pan with the sides of the parchment paper. Cut into squares and serve!

What Is The Best Way To Add Salt?

This is a great recipe to practice tasting while you cook. Remember you can always add more salt, but you can’t subtract it. My advice is to always start small! Add less than you think you might need at the beginning. I promise this is the best way to go about this recipe. Add bit by bit and taste along the way until you find your right amount of sea salt. You want to reach that perfect salty/sweet balance that works for you.

Which Caramels Should I Use?

You want to find a pre-wrapped soft and chewy caramel. Don’t use a hard caramel for this recipe! It won’t melt to the right consistency and will create more of a toffee rather than a soft caramel to swirl throughout and on top. You can use Werther’s Originals, but again make sure they are the soft caramels! Also, try not to eat all the caramels as you’re unwrapping them.

Servings

One pan of these rice Krispie treats makes either 12 squares, or 24 small rectangles depending on how large you cut them. This recipe does make the traditional rice Krispie treat richer in taste, so cutting them into 24 small rectangles will give you a smaller portion and ensures there is more for later!

Similar Recipes

Easy Fudge Ripple Ice Cream – This amazing ice cream recipe comes together with only 3 simple and easy ingredients.

The Best Rice Krispie Treats – The ultimate after school snack with crispy rice cereal, butter, and soft chewy marshmallows.

No-Bake Cheesecake – Keep your oven off! All you need is a freezer to make this indulgent, creamy dessert fit for a five star restaurant.

The Best No Bake Cookies – Oats, peanut butter, and cocoa all come together for this no bake cookie that is ready to enjoy in just minutes!

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Salted Caramel Rice Krispie Treats

America’s favorite no-bake dessert is coated in marshmallows and swirls of salted caramel.

Prep Time 1 hour hour 30 minutes minutes

Servings 12

Calories 381kcal

Ingredients

• 2 bags (4.5 ounces, each) Werther's soft caramels, divided (OR 1 bag (11 ounces) Kraft caramels, divided)
• 1 cup salted butter
• 7 ½ cups mini marshmallows, divided
• 7 cups Rice Krispies cereal
• 1/2 to 1 teaspoon sea salt

Instructions

• Line a 9×13-inch baking pan with parchment paper. Set aside.
• Unwrap all of the caramels. Set aside 10 of the caramels to use for later. Place remaining caramels in a medium microwave-safe bowl. Melt in 30 second increments; stirring well after each until melted. Set aside.
• Meanwhile, melt the butter in a large pot over medium heat. Once melted, remove pot from heat. Stir in 5 1/2 cups mini marshmallows and the melted caramel. Stir until mostly combined. (It won't be fully combined/smooth and that is okay.)
• Stir in the Rice Krispie cereal and 1/2 teaspoon sea salt. Once it's almost fully mixed add in the remaining mini marshmallows. Fold until combined then pour into prepared pan. Spread out evenly while gently pressing down to fit into the pan.
• Melt the remaining 10 caramels in a microwave-safe bowl then drizzle all over the Rice Krispie treats in pan. Sprinkle another 1/2 teaspoon of sea salt evenly over the top (optional.) Let the treats cool. Gently lift treats out of pan with the sides of the parchment paper. Cut into squares and serve!

Notes

Yields: 12 large squares 

Nutrition

Serving: 1 square | Calories: 381kcal | Carbohydrates: 52g | Protein: 2g | Fat: 26g

Recipe slightly adapted from: 5 Boys Baker.

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There’s nothing quite like a batch of chewy, gooey, and crispy Rice Krispies treats made from scratch. This classic no-bake dessert recipe is packed with buttery marshmallow flavor and the crunchy texture in every square. This recipe instantly takes me back to childhood summers. Whenever my sisters and I were craving something sweet, these easy homemade Rice Krispies treats were always our first choice. One bite, and you’ll understand why these are truly The Best Rice Krispies Treats recipe you’ll ever make!

THE BEST RICE KRISPIES TREATS

Made with Rice Krispies cereal, butter, marshmallows, and a touch of salt, these classic Rice Krispies treats are incredibly easy to make. What makes this recipe stand out from the rest is the addition of extra marshmallows folded in at the very end; that is my secret. Those pockets of melted marshmallow create the ultimate gooey Rice Krispies treats that stay soft, chewy, and delicious for days. I love serving these Rice Krispies Treats as an easy dessert after a busy week because they come together quickly on the stovetop; no oven required. These classic no-bake bars are also perfect for parties, potlucks, graduations, bake sales, and holidays.

Find my expert tips on how to make the best homemade Rice Krispies treats below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love These Classic Rice Krispies Treats Recipe:

• Quick & Easy Treat: Ready in minutes with only a handful of pantry staples and no oven required.
• Soft & Chewy: The combination of butter, marshmallows, and crispy rice cereal creates the ideal soft and chewy texture.
• Versatile Party Dessert: Great for bake sales, birthday parties, potlucks, lunchbox treats, holidays, and after-school snacks.
• Make-Ahead-Friendly: These treats stay soft and delicious for days when stored in an airtight container.

Ingredients

• 5 Tablespoons salted butter
• 8 cups mini marshmallows, divided
• 6 cups Rice Krispie cereal
• 1/8 teaspoon salt (optional, but highly recommended if you use unsalted butter)

Instructions

Begin by melting butter in a large pot. Once the butter is melted, add 6 cups of the marshmallows and the salt, if using. Stir continuously until the marshmallows are melted. Remove from the heat immediately to not burn the marshmallows.

Next, add the Rice Krispies cereal. Stir until just combined, then stir in the remaining 2 cups of marshmallows. Line a 9’ x 9’ baking dish with aluminum foil and spray with cooking spray. Spread the Rice Krispie mixture into the pan evenly. Let it cool completely before cutting into squares to enjoy.

Servings

Yields: 9 large squares OR 18 small squares.

Storage

This Marshmallow Rice Krispie Treats Recipe stays good stored in an airtight container or large ziplock bag for 2-3 days. Rice Krispies treats are best stored at room temperature. Refrigeration can cause them to become hard and lose their soft, gooey texture. If your Rice Krispies treats have become slightly firm, you can soften them by microwaving an individual square for 5-10 seconds.

Holly’s Tips for The Best Rice Krispie Treats Recipe:

• Use High-Quality Marshmallows: Fresh marshmallows melt better and create softer, gooier Rice Krispies treats.
• Cook & Stir on Low Heat: Melting the butter and marshmallows slowly helps keep the marshmallow cereal bars soft and chewy.
• Press Into Pan Gently: Lightly press the mixture into the pan to avoid dense, hard Rice Krispie squares.
• Allow Dessert To Cool Completely: Let the treats cool completely for clean, even squares.
• Make It Your Own: Add chocolate chips, sprinkles, peanut butter chips, or candy for a fun twist on this classic no-bake dessert. Top it off with sprinkles, salted caramel, or drizzled chocolate for holidays and birthdays.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Salted Caramel Rice Krispie Treats.

Wanting something a little different? Make my Golden Grahams S’mores Bars.

Can’t get enough of cereal treats? Make these highly-rated recipes next: Gooey Chex Mix, Loaded Rice Krispie Treats, and Candy Corn Rice Krispie Cupcakes.

Have you made The Best Rice Krispies Treats recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #TheBestRiceKrispieTreats #LifeInTheLofthouse

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The Best Rice Krispie Treats (Easy No-Bake Dessert)

Make The Best Rice Krispies Treats with just 4 ingredients in 25 minutes. A timeless and nostalgic no-bake dessert for parties and potlucks.

Prep Time 25 minutes minutes

Servings 9 large rice krispie squares

Author Holly

Ingredients

• 5 Tablespoons salted butter
• 8 cups mini marshmallows divided
• 6 cups Rice Krispie cereal
• 1/8 teaspoon salt optional

Instructions

• Line a 9×9-inch pan with aluminum foil. Spray foil with non-stick spray, set aside.
• In a large pot, over medium-low heat, melt the butter. Once butter is melted add 6 cups mini marshmallows and salt (if using). Stir constantly until marshmallows are melted.
• Remove from heat and stir in Rice Krispie cereal. Stir until just barely coated in marshmallow mixture. Now stir in the remaining 2 cups of mini marshmallows.
• Pour mixture into prepared pan and press evenly into the pan.
• Allow to cool completely before cutting into squares. Serve and enjoy!

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Lately, I’ve been craving the energy and the incredible food of New York City. With family and friends who’ve lived there, I’ve always loved exploring NYC’s iconic eats. From classic dollar-slice pizza to the legendary hot dogs at Gray’s Papaya, NYC is a dream for food lovers. But nothing tops a thick, creamy slice of New York-style cheesecake. Instead of booking a flight, I satisfy that craving at home with this easy No-Bake Cheesecake recipe. It’s rich, smooth, and perfectly sweet, everything you want in a cheesecake, without ever turning on the oven. Plus, this no-bake version also adds a lighter, more refreshing texture than your typical ultra-rich cheesecake. There are also no complicated steps to this method; just mix, pour, and chill, which I’ll break down for you below!

NO-BAKE CHEESECAKE

Traditional baked cheesecake recipes can feel intimidating, requiring finessing techniques to achieve that perfectly creamy texture. This easy no-bake cheesecake eliminates all the guesswork. There’s no water bath, no cracking, and no baking required; all you will need is six simple ingredients and a refrigerator. This homemade no-bake cheesecake comes together quickly by whipping everything in one bowl and pouring it into a graham cracker crust. After chilling for at least 3 hours, you’ll have a smooth, creamy cheesecake that’s ready to serve. It’s the perfect make-ahead dessert for parties, holidays, or any time you need a quick and delicious treat. If you’re looking for the most perfect no-bake cheesecake recipe that’s easy, creamy, and foolproof, this is it.

Learn how to make homemade no-bake cheesecake from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Quick & Easy No-Bake Cheesecake Recipe:

• No Oven Needed: Skip the baking and keep your kitchen cool with this easy no-bake cheesecake. It’s a refreshing dessert for warm weather or when you want something quick and fuss-free.
• Creamy & Sweet: Every bite is rich, velvety, and perfectly sweet, just like a classic New York-style cheesecake, minus the stress of baking.
• Classic Graham Cracker Crust: The buttery graham cracker crust adds the perfect crunchy contrast to the creamy cheesecake filling, giving you that classic flavor everyone loves.
• Foolproof & Beginner-Friendly: If you’ve never made cheesecake before, this is the best no-bake cheesecake recipe to start with. No water bath, no cracks, no stress!
• Make-Ahead-Friendly: This make-ahead cheesecake needs time to chill, making it ideal for parties, holidays, and gatherings. Prep it in advance and enjoy stress-free entertaining.

Ingredients

• 10 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 cup cold heavy whipping cream, whipped to stiff peaks (*it’s important that it is whipped)
• 1/4 cup sour cream
• 1/2 Tablespoon vanilla extract
• 1 (10-inch) prepared graham cracker OR Oreo crust

Note

You can replace the whipped cream with one (8-ounce) tub of Cool Whip, thawed, if desired. Also, I recommend using full-fat cream cheese and sour cream to create a richer, more indulgent no-bake cheesecake. Lower-fat options can affect both texture and taste.

Instructions

In a large bowl, with an electric hand-mixer, beat together softened cream cheese and powdered sugar until combined. Slowly beat in the whipped cream, sour cream, and vanilla extract until smooth and well combined. The mixture will be thick.

Carefully spread the mixture evenly into the prepared graham cracker crust.

Cover with plastic wrap and refrigerate cheesecake for at least 3 hours or until set. Note: I like to refrigerate mine overnight.

Serve each slice as is, or with any toppings you like! We like to serve ours with fruit pie fillings, chocolate sauce, caramel sauce, etc.

Servings

Serves 6.

Storage

Store your no-bake cheesecake covered in the refrigerator for up to 4-5 days in an airtight container to keep it fresh. For the best texture, add toppings like fruit or whipped cream just before serving. To freeze, wrap it tightly and store it in a freezer-safe container for up to 2-3 months. When ready to enjoy, thaw it overnight in the refrigerator and let it sit at room temperature for 10-15 minutes before serving for the creamiest texture.

Holly’s Tips for The Best No-Bake Cheesecake Recipe:

• Soften Cream Cheese First: For a smooth, lump-free filling, make sure your cream cheese is completely softened to room temperature before mixing. This is key for achieving that classic creamy no-bake cheesecake texture.
• Customize Your Crust: A graham cracker crust gives a classic flavor, while an Oreo crust adds a chocolatey twist. Either option works perfectly for this easy no-bake cheesecake recipe.
• Whip Cream to Stiff Peaks: Properly whipped heavy cream is essential for structure. Stiff peaks help the cheesecake set firmly without baking, giving you that light, fluffy consistency.
• Avoid Overmixing The Filling: Once you add the whipped cream, mix just until combined. Overmixing can deflate the air and result in a dense cheesecake instead of a light and airy one.
• Smooth Out The Top: Use a spatula to evenly spread and smooth the filling before chilling for a polished, bakery-style look.
• Don’t Rush The Chill Time: Refrigerate for at least 3 hours, but overnight is ideal for clean slices and the best texture. Proper chilling ensures your cheesecake sets firmly.
• Make It Your Own: Dress it up with fresh berries, chocolate sauce, caramel drizzle, or fruit compote to create your preferred cheesecake flavor.
• For Neat Slices Every Time: Wipe your knife clean between cuts and use a warm blade for that perfect presentation.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Easy No Bake Cheesecake.

Big chocolate fan? Don’t miss my No-Bake Chocolate Cheesecake.

Looking for more cheesecake recipes? Try these top-loved recipes next: Chocolate-Dipped Strawberry Mini Cheesecakes and Cheesecake Taquitos.

Looking for something more festive? My No-Bake Halloween Cheesecake Cups are a great last-minute Halloween party favor, and my Pumpkin Cheesecake Bars are a Thanksgiving dessert favorite.

Have you made this No-Bake Cheesecake recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #NoBakeCheesecake #LifeInTheLofthouse

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No-Bake Cheesecake (Simple Make-Ahead Dessert)

Easy No-Bake Cheesecake Recipe with only 6 ingredients! A creamy make-ahead dessert with a graham cracker crust and light, velvety filling.

Prep Time 3 hours hours 15 minutes minutes

Servings 6

Author Holly

Ingredients

• 10 ounces cream cheese softened
• 1 cup powdered sugar
• 1 cup cold heavy whipping cream, whipped to stiff peaks (*it's important that it is whipped)
• 1/4 cup sour cream
• 1/2 Tablespoon vanilla extract
• 1 (10-inch) prepared graham cracker or Oreo crust

Instructions

• In a large bowl, with an electric hand-mixer, beat together softened cream cheese and powdered sugar until combined. Slowly beat in whipped cream, sour cream and vanilla extract until smooth and combined. Mixture will be thick.

  Carefully spread mixture evenly into prepared graham cracker crust.
• Cover with plastic wrap and refrigerate cheesecake for at least 3 hours or until set. (I like to refrigerate mine overnight.)
• Serve each slice as is, or with any toppings you like! We like to serve ours with fruit pie-fillings, chocolate sauce, caramel sauce, etc.

Notes

**You can replace the whipped cream for one (8-ounce) tub of cool whip, thawed. If desired.

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