Description
This Rice Krispie Treats Cheesecake features a buttery, marshmallowy cereal crust filled with a no-bake vanilla cheesecake layer. Creamy, crunchy, and endlessly customizable, it’s perfect for parties, holidays, or anytime you need a fast and fun dessert.
Ingredients
For the crust:
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3 tablespoons unsalted butter
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1 package (10 oz) mini marshmallows
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6 cups Rice Krispies cereal
For the cheesecake filling:
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16 oz cream cheese, softened
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1/2 cup granulated sugar
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1 teaspoon vanilla extract
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1 1/2 cups whipped topping (such as Cool Whip)
Optional toppings:
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Additional whipped topping
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Melted chocolate or chocolate chips
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Sprinkles or crushed candies
Instructions
In a large saucepan, melt the butter over low heat. Add the mini marshmallows and stir constantly until melted and smooth.
Remove from heat and stir in the Rice Krispies cereal until fully coated.
Press the mixture firmly and evenly into the bottom and up the sides of a greased 9-inch springform pan. Let cool while preparing the filling.
In a large mixing bowl, beat the cream cheese until smooth.
Add the sugar and vanilla extract, and continue beating until creamy and well combined.
Fold in the whipped topping until the mixture is light and fluffy.
Spoon the cheesecake filling into the cooled Rice Krispie crust and smooth the top.
Refrigerate for at least 4 hours or until set.
Before serving, top with additional whipped topping, melted chocolate, or your choice of decorations if desired.
Notes
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Use fresh marshmallows for best melting and stickiness
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Press crust firmly into the pan for clean slices
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Full-fat cream cheese creates the creamiest texture
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Let it chill overnight for the best results
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Add toppings like chocolate drizzle or fruit just before serving
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Easily adaptable to gluten-free and dairy-free diets