Rice Krispie Treat Cheesecake
This delightful Rice Krispie Treat Cheesecake combines the classic flavors of the beloved no-bake snack with a creamy cheesecake filling. Perfect for parties or as a special dessert, it’s sure to satisfy sweet cravings!
Equipment
- 1 9-inch springform pan
- multiple mixing bowls
- 1 saucepan
- 1 microwave-safe bowl
- 1 hand mixer or stand mixer
- optional parchment paper
Ingredients
- 6 cups Rice Krispies cereal
- 1/4 cup unsalted butter (1/2 stick)
- 10 oz marshmallows 1 package
- 12 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping
- additional Rice Krispies for garnish (optional)
Instructions
- In a large saucepan over low heat, melt the butter and marshmallows together, stirring until smooth. Remove from heat.
- Add the Rice Krispies cereal to the melted mixture. Stir until all the cereal is well-coated.
- Press the Rice Krispie mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside to cool.
- In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using a hand mixer, beat until the mixture is creamy and smooth.
- Gently fold the whipped topping into the cream cheese mixture until fully incorporated.
- Pour the cheesecake filling over the cooled Rice Krispie crust, smoothing the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or until set (overnight is recommended).
- Once set, carefully remove the sides of the springform pan. Garnish with additional Rice Krispies if desired before serving.
Notes
For a fun twist, you can swirl in some melted chocolate or caramel into the cheesecake filling before it sets.
Ensure the cream cheese is at room temperature for easier mixing and a smoother texture.
Store leftovers in the refrigerator for up to 3 days.