🍰 No-Bake Rice Krispie Cheesecake 🍦
Ingredients
For the Rice Krispie Base:
3 cups Rice Krispies cereal
4 tbsp unsalted butter
3 cups mini marshmallows
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp pure vanilla extract
1 cup heavy whipping cream, chilled
For the Topping:
1 cup fresh strawberries, sliced
1/4 cup strawberry jam (optional, for glaze)
Extra Rice Krispies for garnish
Instructions
1. Prepare the Rice Krispie Base
In a large saucepan, melt the butter over low heat. Add the mini marshmallows and stir until completely melted and smooth.
Remove from heat and gently fold in the Rice Krispies cereal until evenly coated.
Press the mixture into the bottom of a greased 9-inch springform pan. Use a spatula or your hands to create an even layer. Let it cool and set while you prepare the filling.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Spread the cheesecake filling evenly over the cooled Rice Krispie base. Smooth the top with a spatula.
3. Add the Topping
Arrange the sliced strawberries on top of the cheesecake layer.
If desired, warm the strawberry jam in the microwave for 10-15 seconds and drizzle it over the strawberries for a glossy finish.
Sprinkle a handful of extra Rice Krispies over the top for added crunch.
4. Chill and Serve
Refrigerate the cheesecake for at least 4 hours, or until fully set.
Once chilled, carefully remove the springform pan sides, slice, and serve.