RICE KRISPY TREAT CHEESECAKE
INGREDIENTS
For the Rice Krispy Treat Crust:
- 6 cups Rice Krispies cereal
- ¼ cup salted butter
- 1 package (10 oz) miniature marshmallows
For the No-Bake Cheesecake Filling:
- 1 package (8 oz) cream cheese
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 jar (7 oz) marshmallow creme
- 1 container (8 oz) frozen whipped topping, thawed
For Garnish (Optional):
- Whipped cream
- Cubed Rice Krispy Treat squares
INSTRUCTIONS
STEP 1 – PREPARE THE SPRINGFORM PAN
Liberally grease a 9-inch or 10-inch springform pan with cooking spray or butter. Set aside.
STEP 2 – MAKE THE RICE KRISPY TREAT CRUST
Place the Rice Krispies cereal into a large mixing bowl and set aside.
In a medium saucepan over low heat, combine the butter and miniature marshmallows. Stir constantly until melted and smooth (about 4–5 minutes). Do not boil.
Pour the melted mixture over the cereal and mix immediately until fully coated.
STEP 3 – FORM THE CRUST
Transfer the mixture into the prepared pan.
Using a greased glass or your hands, press firmly into the bottom and up the sides (about ½ inch thick at the base and 1–1½ inches up the sides).
Let it set for about 20 minutes.
STEP 4 – MAKE THE CHEESECAKE FILLING
In a large bowl, beat the cream cheese, sugar, and vanilla until smooth.
Add marshmallow creme and mix until fully combined.
Gently fold in the whipped topping using a spatula until smooth. Do not overmix.
STEP 5 – ASSEMBLE THE CHEESECAKE
Spoon the filling into the prepared crust and spread evenly, smoothing the top.
STEP 6 – GARNISH (OPTIONAL)
Decorate with whipped cream and Rice Krispy Treat cubes if desired.
STEP 7 – CHILL
Refrigerate for at least 2 hours (up to 24 hours) until fully set.
STEP 8 – SERVE
Carefully remove from the pan.
Slice with a sharp knife (clean between cuts) and serve chilled.