🍰 Rice Krispy Treat No Bake Cheesecake 🧈
Ingredients
For the Rice Krispy Treat Crust:
6 cups Rice Krispies cereal
¼ cup salted butter
10 oz (about 2 cups) miniature marshmallows
For the Marshmallow Cheesecake Filling:
8 oz cream cheese, softened
½ cup granulated sugar (or powdered sugar for smoother texture)
1 tsp vanilla extract
7 oz marshmallow fluff (or melted and cooled marshmallows)
8 oz Cool Whip, thawed (see note below for alternatives)
For Garnish (Optional):
Whipped cream
Cubed store-bought or homemade Rice Krispy Treats
Instructions
Prepare the Crust
Grease a 9" or 10" springform pan with cooking spray and set aside.
In a large bowl, place the Rice Krispies cereal.
In a medium saucepan, melt the butter and marshmallows together over low heat, stirring constantly until smooth.
Pour the marshmallow mixture over the cereal and stir until evenly coated.
Transfer the mixture to the prepared pan. Using a greased glass or spatula, press the mixture firmly into the bottom and slightly up the sides of the pan to form a crust. Set aside to cool and firm up for about 20 minutes.
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth (about 1 minute).
Add the marshmallow fluff and continue beating until fully incorporated.
Gently fold in the Cool Whip by hand using a spatula, being careful not to deflate the whipped topping. Mix until just combined and smooth.
Assemble the Cheesecake
Spread the cheesecake mixture evenly over the cooled Rice Krispy Treat crust, smoothing the top with a spatula.
If desired, pipe whipped cream around the edges and top with cubed Rice Krispy Treats for garnish.
Chill and Set
Refrigerate the cheesecake for at least 2 hours, or until completely set and firm.
Once chilled, carefully remove the sides of the springform pan before serving.