🧀 No-Bake Rice Krispy Treat Cheesecake 🧀
Ingredients
For the Crust:
4 tablespoons unsalted butter, melted
2 cups Rice Krispies cereal
1 cup mini marshmallows, melted with the butter
For the Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
8 oz whipped topping (such as Cool Whip), thawed
For the Topping:
1 cup whipped topping
1/4 cup mini marshmallows
1/4 cup Rice Krispies cereal (for garnish)
Instructions
Prepare the Crust : In a medium bowl, combine the melted butter, melted mini marshmallows, and Rice Krispies cereal. Stir until evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Chill the crust in the refrigerator while you prepare the filling.
Make the Cheesecake Filling : In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping, being careful not to deflate it. The mixture should be light and airy.
Assemble the Cheesecake : Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula. Return the cheesecake to the refrigerator to set for at least 4 hours, or overnight for best results.
Add the Topping : Once the cheesecake is set, spread a thin layer of whipped topping over the surface. Sprinkle mini marshmallows and Rice Krispies cereal on top for a playful, crunchy finish.
Serve and Enjoy : Slice the cheesecake using a sharp knife dipped in warm water for clean cuts. Serve chilled and savor the delightful combination of creamy, crunchy, and sweet flavors.