🧁 Rice Krispy Treat No-Bake Cheesecake 🧀
Ingredients
For the Crust:
6 cups crispy rice cereal (such as Rice Krispies)
¼ cup salted butter
10 oz (about 5 cups) miniature marshmallows
For the Filling:
8 oz full-fat cream cheese, softened to room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
7 oz marshmallow fluff (or marshmallow crème)
8 oz thawed whipped topping (such as Cool Whip)
For Garnish (optional):
Whipped cream (homemade or store-bought)
Small cubes of pre-made or homemade Rice Krispy Treats
Instructions
Prepare the Pan: Lightly grease a 9- or 10-inch springform pan with nonstick cooking spray. Set aside.
Make the Crust: In a large mixing bowl, add the crispy rice cereal and set it nearby. In a medium saucepan over low heat, melt the butter. Add the marshmallows and stir continuously until completely melted and smooth. Immediately pour the marshmallow mixture over the cereal and gently fold until evenly coated. Transfer the mixture into the prepared springform pan. Using a lightly greased flat-bottomed glass or spatula, press the mixture firmly into the bottom and slightly up the sides to form a crust. Let it rest at room temperature while you prepare the filling (about 15–20 minutes).
Prepare the Filling: In a large bowl, beat the softened cream cheese, sugar, and vanilla extract with a hand mixer or stand mixer until smooth and creamy (about 1–2 minutes). Add the marshmallow fluff and mix until fully incorporated. In a separate bowl, ensure your whipped topping is fully thawed but still fluffy. Using a rubber spatula, gently fold the whipped topping into the cream cheese mixture until no streaks remain—avoid overmixing to maintain volume.
Assemble & Chill: Pour the filling into the set Rice Krispy crust and smooth the top with an offset spatula or the back of a spoon. If desired, pipe or dollop whipped cream around the edge and scatter Rice Krispy cubes in the center for a playful finish. Cover loosely and refrigerate for at least 2 hours, or until firm and sliceable.
Serve: Carefully release the springform collar before slicing. Use a sharp knife dipped in warm water and wiped dry between cuts for clean slices.