I think that anything “rice pudding” is a winner, but this cheesecake and nutty version is on another level and just the perfect quick snack or dessert to make when you need a go-to treat that doesn't require a lot of time to make.
This is my iconic Pumpkin Rice Pudding Cheesecake. A simple and epic combo to satisfy that sweet tooth, in a delicious way. This is my quick version using Minute Instant Basmati Rice– fluffy, ready in 5 minutes, and just great for this dessert recipe.
About this Pumpkin Rice Pudding Cheesecake:
This recipe overall is gluten-free, low sugar and vegan-friendly, as well. I used Minute Instant Basmati Rice, cream cheese, vanilla extract, greek yogurt, eggs, pumpkin puree and powdered monk fruit to create this recipe.
This low-sugar and gluten-free Pumpkin Rice Pudding Cheesecake is perfect to make around this fall season. Besides, this recipe is basically fail-proof! Trust me. It’s easy and basically a mix of two amazing desserts, rice pudding and cheesecake.
My hack for perfect rice every time? Well, it's no secret that I love Minute Instant Basmati Rice. It's been a staple of mine for years now, because sometimes I don't have the extra time and simply want something that tastes delicious. It's fluffy and just makes my life so much easier.
Plus Minute Instant Basmati Rice is Non-GMO Project Verified, has no preservatives, and is free of gluten, MSG, and cholesterol. The only ingredient is Non-GMO Project Verified rice, so trust me, it's a great staple and cooking hack because it's actually ready in 5 minutes.
This recipe is great for any time of the season even though they fit perfectly your sweet cravings, the combination of ingredients create such an experience that your tastebuds and body will love. Simple, clean ingredients.
Overall, these are the ingredients needed for this Pumpkin Rice Pudding Cheesecake:
Pumpkin Puree
Greek Yogurt
Cream Cheese
Minute Instant Basmati Rice
Granulated Monk Fruit
Vanilla Extract
Cinnamon
Chai Spices
Powdered Monk Fruit
Brown Granulated Monk Fruit
Need to boost your protein intake?
Although we are getting enough protein from the Greek yogurt, for a boost of protein you can also add a scoop of vanilla pea or grass-fed whey protein. You can use your favorite flavor and it can also add some volume and amino acids... just a game changer, but completely optional!
Now, are we ready to get started and make this amazing recipe!? Well, and if you are interested you can also get the direct ingredients to my recipes in my Jupiter shop!
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The full instructions are below along with the nutritional information per serving. This is a super easy and flavorful recipe for you to enjoy and your body will love; source of fiber, nutrients and flavor!
Overall this recipe is:
Gluten-Free
High in Protein
Low-Sugar
Easy to Make
Delicious!
The end result
The combination of these flavors is just amazing! Best of both worlds in one dessert; rice pudding and cheesecake, besides we are adding that pumpkin factor that makes this recipe the perfect option to make this fall season. The flavor is just a whole new level of gourmet while being super easy to make.
Super creamy and comforting! The Minute Instant Basmati Rice really adds a nice nutty flavor that makes a difference and adds an extra fall warm flavor, you are simply going to love this recipe! You only need to blend, mix and bake.
This is a great recipe that your family or friends will love! Easy to prepare and tasty, no matter the occasion. This recipe is made to enjoy in the most effortless and delicious way ever, I mean... only simple and minimal ingredients in a delicious gluten-free and high-protein dessert!
Sharing is caring!
Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later to bake with your loved ones on one of your amazing brunches or friend gatherings!
With love,
María
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Pumpkin Rice Pudding Cheesecake
By María Fernanda López
Serves 4
Ingredients
1 cup of Minute Instant Basmati Rice
1 cup of water
3 tsp of Mexican vanilla extract
1 tsp of cinnamon
1/2 tsp of chai spices (from a tea bag)
1/2 cup of pumpkin puree
2 whole eggs
1/2 cup of vanilla greek yogurt
1/4 cup of cream cheese
1/2 cup of granulated monk fruit
Sugar-Free Glaze
1 cup of powdered monk fruit
4 tbsp of almond milk
Brown granulated monk fruit for topping (optional)
Method
Add the rice into a microwave friendly bowl, 1 tsp of vanilla extract and water.
Microwave for 5 minutes on HIGH (keep an eye just in case it boils, you might have to microwave in lapses). The liquid should be absorbed by the rice.
Blend the rest of the ingredients.
Mix the rice with the blended ingredients.
Pour into a baking dish and bake it using the bain-marie method.
Bake for 50 minutes.
Let it cool down completely.
Mix the powdered monk fruit with almond milk and pour over the cake, add optional brown monk fruit.
Serve and enjoy!
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Nutritional Information for 4 Servings:
Calories: 154 Fats: 3.3g Protein: 8.7g
Carbs: 22.2g Fiber: 0.8g Sugar Added: 0g
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