Rice Krispie Treat Cheesecake

 Yield: 10–12 servings

Prep time: 30 minutes
Chill time: at least 4 hours (or overnight)
No-bake recipe

Ingredients

For the Crispy Base

• 6 cups crispy rice cereal (like Rice Krispies)

• ¼ cup unsalted butter

• 1 bag (10 oz / 280 g) mini marshmallows (about 5–6 cups)

• Pinch of salt

For the Cheesecake Filling

• 16 oz (450 g) cream cheese, softened to room temperature

• ½ cup granulated sugar

• 1 tsp vanilla extract

• 1 cup heavy whipping cream (cold)

• ¼ cup powdered sugar

For the Topping (optional)

• ¼ cup mini marshmallows

• 2 tbsp melted chocolate (drizzle)

• Extra crushed Rice Krispies for garnish

Instructions

1. Make the Crispy Base

1. Grease a 9-inch springform pan lightly with butter or nonstick spray.

2. In a large pot, melt butter over low heat. Add mini marshmallows and stir constantly until completely melted and smooth.

3. Remove from heat. Add the crispy rice cereal and a pinch of salt. Stir until evenly coated.

4. Press the mixture firmly and evenly into the bottom of the prepared pan. Use a greased spatula or wax paper to avoid sticking.

5. Let cool completely at room temperature while you make the filling.

2. Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and lump‑free.

2. In a separate cold bowl, whip the heavy cream and powdered sugar together until stiff peaks form.

3. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.

3. Assemble

1. Spread the cheesecake filling evenly over the cooled Rice Krispie base.

2. Smooth the top with a spatula.

3. Refrigerate for at least 4 hours, or until firm. Overnight is best.

4. Decorate (optional)

1. Before serving, sprinkle mini marshmallows on top and lightly toast them with a kitchen torch (or skip toasting).

2. Drizzle with melted chocolate and sprinkle with crushed Rice Krispies.

5. Serve

• Run a knife around the edge of the springform pan, then release the sides. Slice with a sharp knife, wiping the blade clean between cuts.

Tips

• Firmer base: For a crunchier crust, bake the pressed Rice Krispie mixture at 300°F (150°C) for 5 minutes before cooling.

• No springform pan? Use a 9×9-inch square pan lined with parchment paper.

• Make ahead: Keeps in the fridge for up to 3 days.

Enjoy your crispy, creamy, irresistible cheesecake!