Rice Krispie Treat Cheesecake

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!