Rice Krispy No Bake Cheesecake (Print)
No-bake cheesecake with a Rice Krispy crust and a fluffy marshmallow filling.
# Ingredients:
→ For the Crust
01 -
6 cups Rice Krispies cereal
02 -
1/4 cup salted butter
03 -
1 (10 oz) bag miniature marshmallows
→ For the Filling
04 -
1 (8 oz) block cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
1 tsp pure vanilla extract
07 -
1 (7 oz) jar marshmallow crème
08 -
1 (8 oz) tub Cool Whip, thawed
→ For Garnish (optional)
09 -
Whipped cream (homemade or canned)
10 -
Cubed store-bought or homemade Rice Krispy Treats
# Directions:
01 -
Generously grease a 9- or 10-inch springform pan with nonstick spray. Set aside.
02 -
In a large bowl, add the Rice Krispies cereal. In a medium saucepan over low heat, melt the butter and marshmallows together, stirring constantly until smooth and fully combined. Immediately pour this mixture over the cereal and stir until evenly coated.
03 -
Transfer the sticky cereal mixture into the prepared springform pan. Using a greased glass or spatula, firmly press it into the bottom and slightly up the sides to create a sturdy crust. Let it set at room temperature for 15–20 minutes.
04 -
In a stand mixer or large bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy (about 1 minute). Add the marshmallow crème and mix until fully incorporated. Gently fold in the Cool Whip by hand using a spatula to preserve its airy texture.
05 -
Pour the filling into the set crust and smooth the top with an offset spatula or the back of a spoon.
06 -
Refrigerate for at least 2 hours, or until the filling is firm and holds its shape when sliced.
07 -
Before serving, pipe or dollop whipped cream around the edge and top with cubed Rice Krispy Treats for a playful finish. Carefully release the springform collar and slice with a warm knife for clean cuts.