Rice Krispie Treat Cheesecake

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

↓ See next page ↓