🍰 No-Bake Cheesecake Rice Krispy Treats 🍚
Ingredients:
For the Cereal Base:
6 cups rice krispies cereal
1/3 cup unsalted butter
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
10 oz marshmallows (about 4 cups miniature)
For the Cheesecake Layer:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream or whole milk
1/2 cup whipped topping (like Cool Whip), thawed
Optional: sprinkles, mini chocolate chips, or fruit preserves for swirls
Instructions:
Prepare the Pan: Line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal. Set aside.
Make the Cereal Base: In a large pot, melt the butter over medium heat. Add the corn syrup, salt, and marshmallows, stirring constantly until smooth and melted.
Stir in the vanilla extract, then add the rice krispies cereal. Mix thoroughly until all the cereal is coated.
Press half of the mixture firmly into the bottom of the prepared pan using a spatula or your hands.
Prepare the Cheesecake Layer: In a mixing bowl, beat the cream cheese until smooth. Gradually mix in powdered sugar, followed by vanilla extract and heavy cream (or milk). Fold in the whipped topping until fully combined.
Spread the cheesecake mixture evenly over the cereal base.
Top with the remaining rice krispies mixture, gently pressing down to form a soft crust on top.
Optional: For a marbled effect, drizzle a few drops of fruit preserves or sprinkle colorful toppings before pressing the top layer.
Chill the treat in the refrigerator for at least 2 hours, or until firm.
Slice into squares and serve chilled for best texture.