No Bake Scotcheroos Cheesecake Bars
For a delicious recipe that’s great for an easy weeknight dessert or a potluck dinner, try these no bake scotcheroos cheesecake bars will surely become a favorite. Enjoy the layers of flavors!
If you have not heard of the classic Scotcheroos bars, they happen to be a retro dessert from the mid 1960’s.
The original recipe was introduced on the back of Rice Krispies cereal boxes.
Scotcheroos are also one of the foods the state of Vermont is known for.
The recipe took off and was all the rage back then.
That original recipe had melted milk chocolate on top. These are frosted with a butterscotch (also in the original) whipped topping.
Of course you can add a drizzle of chocolate over the top but, around here we think they are just perfect.
The cool creaminess of the cheesecake along with a crispy crust and sweet, cool butterscotch whipped topping is just an all around fantastic dessert.
No Bake Scotcheroos Cheesecake Bars
Yields: 12 to 15 bars
Here’s what you’ll need…
Ingredients:
Crust:
- 4 cups Rice Krispies Cereal
- 1/4 cup honey
- 1/2 cup granulated sugar
- 1/4 cup butterscotch topping, found where chocolate sauce and sprinkles in your market
- 1 cup creamy peanut butter
Filling:
- 8 ounce package cream cheese, softened
- 3 ounce package instant Butterscotch pudding
- 1 cup cold milk, whole or 2 percent work well for this recipe
Topping:
- 1 cup or more whipped topping such as Cool Whip
- 3 tbsp of the butterscotch topping
Perfection!
Grab a big glass of cold milk and enjoy these yummy bars!
Here’s the easy way to make a batch…
Directions:
- Line a 9 x 13 inch glass pan with foil, parchment paper or wax paper. Set aside.
- In a medium to large saucepan, heat honey, sugar, butterscotch topping, and peanut butter, until heated through.
- Mix in the cereal, until coated.
- Press crust mixture into the bottom of the pan. Use wet hands or a rubber spatula to press down to corners of pan.
- Refrigerate the crust while preparing the filling.
- In a large mixing bowl, beat the cream cheese until light and fluffy. I used a hand held mixer or a stand mixer (These two are my favorites and I use them all the time!)
- In a separate medium mixing bowl, whisk the milk into the pudding mix.
- Add the pudding into the cream cheese and beat until well combined.
- Spread the pudding mixture over the crust.
- Rinse out one of the bowls and add the whipped topping and butterscotch. Use a whisk to combine.
- Top the pudding with whipped topping mixture.
- Refrigerate for at least 4 hours, or until set.
- Freeze for 15 minutes prior to cutting, for easier serving. Easy, fun to make and delicious!
Enjoy the creamy, crispy, deliciousness!
Looking for another delicious cheesecake bar? You have come to the right place. Check out these luscious
Blueberry Cheesecake Bars
Creamy cheesecake that’s bursting with blueberries. Enjoy these too!
No Bake Scotcheroos Cheesecake Bars
Ingredients
- 4 cups Rice Krispies Cereal
- 1/2 cup honey
- 1/2 cup granulated sugar
- 1/4 cup butterscotch topping, found where chocolate sauce and sprinkles in your market
- 1 cup creamy peanut butter
filling...
- 8 ounces softened cream cheese
- 3 ounce package instant Butterscotch pudding
- 1 cup cold milk, whole or 2 percent work well for this recipe
topping...
- 1 cup or more, whipped topping such as Cool Whip
- 3 tbsp of the butterscotch topping
Instructions
-
1.Line a 9 x 13 inch glass pan with foil, parchment paper or wax paper. Set aside.
2.In a medium to large saucepan, heat honey, sugar, butterscotch topping, and peanut butter, until heated through.
3.Mix in the cereal, until coated.
4.Press crust mixture into the bottom of the pan. Use wet hands or a rubber spatula to press down to corners of pan.
5.Refrigerate the crust while preparing the filling.
6.In a large mixing bowl, beat the cream cheese until light and fluffy. I used a hand held mixer.
7.In a separate medium mixing bowl, whisk the milk into the pudding mix.
8.Add the pudding into the cream cheese and beat until well combined.
9.Spread the pudding mixture over the crust.
10.Rinse out one of the bowls and add the whipped topping and butterscotch. Use a whisk to combine.
11.Top the pudding with whipped topping mixture.
12.Refrigerate for at least 4 hours, or until set.
13.Freeze for 15 minutes prior to cutting, for easier serving. Easy, fun to make and delicious! Enjoy!!
