Description

This no-bake Rice Krispie Treat Cheesecake combines the nostalgic crunch of Rice Krispies cereal with a creamy, fluffy cheesecake filling. Featuring a marshmallow-infused cereal crust and a smooth cream cheese and whipped cream topping, this dessert is perfect for family gatherings or a fun kids’ treat. Easy to make and requiring no oven time, it’s a delightful American dessert that sets up in the fridge and offers a playful twist on traditional cheesecake.

Ingredients

Crust

5 cups Rice Krispies cereal
1 (10 oz) bag mini marshmallows
3 tablespoons unsalted butter

Cheesecake Filling

16 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
1/2 cup mini chocolate chips or sprinkles (optional)

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Instructions

Prepare the Crust: In a large saucepan, melt the butter over low heat. Add the mini marshmallows and stir continuously until they are completely melted and smooth. Remove the pan from heat and fold in the Rice Krispies cereal, stirring until every piece is well coated with the marshmallow mixture. Transfer this mixture to a greased 9-inch springform pan, pressing it evenly across the bottom and slightly up the sides to form a firm crust. Allow it to cool and set completely.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and fluffy. In a separate clean bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture, ensuring the mixture remains light and airy. Gently fold in mini chocolate chips or sprinkles if desired.
Assemble the Cheesecake: Pour the cheesecake filling into the prepared Rice Krispie crust, smoothing the top with a spatula for an even surface. Cover and refrigerate the assembled cheesecake for at least 4 hours or until fully set and chilled.
Serve: When ready to serve, run a thin knife around the edge of the springform pan to release the crust. Remove the sides of the pan, slice the cheesecake into 10 servings, and serve chilled for best flavor and texture.

Notes

Ensure the Rice Krispie crust is completely cooled before adding the filling to prevent the cheesecake from melting or becoming soggy.
For an extra layer of flavor and texture, consider adding a layer of melted chocolate between the crust and the cheesecake filling.
Store any leftovers covered in the refrigerator and consume within 3 days for optimal freshness.