Delightfully Easy Rice Krispie Treat No-Bake Cheesecake
A dreamy, no-bake cheesecake combining nostalgic Rice Krispie treats with creamy, light cheesecake filling, perfect for any occasion.
Equipment
- Large mixing bowl
- Saucepan
- Spatula
- 9-10 inch Springform Pan
- Mixer or Whisk
Ingredients
For the Crust
- 6 cups Rice Krispies cereal
- 0.25 cup butter
- 10 oz mini marshmallows
For the Filling
- 8 oz cream cheese softened
- 0.5 cup granulated sugar
- 1 tsp vanilla extract
- 7 oz marshmallow creme
- 8 oz whipped topping
Optional Garnish
- whipped cream for garnish
- extra Rice Krispie cubes for garnish
Instructions
- Step 1: Grease a 9-10 inch springform pan or pie dish to prepare for the crust.
- Step 2: In a large mixing bowl, pour the 6 cups of Rice Krispies cereal.
- Step 3: In a saucepan over low heat, melt the butter and mini marshmallows together, stirring constantly until smooth and fully melted without burning.
- Step 4: Pour the melted marshmallow mixture over the cereal and stir quickly but gently until all cereal is fully coated.
- Step 5: Transfer the sticky mixture into the greased pan and press firmly and evenly across the bottom and slightly up the sides to form a sturdy crust.
- Step 6: Let the crust sit at room temperature for about 20 minutes to firm up.
- Step 7: In a clean bowl, beat together softened cream cheese, sugar, and vanilla extract until smooth and creamy with no lumps.
- Step 8: Add marshmallow creme and mix well until fully incorporated.
- Step 9: Gently fold in whipped topping to keep the filling light and fluffy.
- Step 10: Spread the creamy filling evenly over the set Rice Krispie crust and smooth the top with a spatula.
- Step 11: Refrigerate the cheesecake for at least 2 hours or until firm.
- Step 12: Before serving, garnish with dollops of whipped cream and sprinkle extra Rice Krispie cubes on top. Slice carefully and serve chilled.
Notes
Make sure cream cheese is softened before mixing for a smooth filling. Use low heat when melting marshmallows to avoid burning. Press the crust firmly for a sturdy base. Folding whipped topping gently keeps filling airy. Chill at least 2 hours for best texture. You can prep crust and filling a day ahead and refrigerate overnight. For removal ease, line pan with parchment paper before greasing.