Rice Krispy No-Bake Cheesecake (Printable Format)
Light cheesecake filling with a crisp Rice Krispy crust, topped with whipped cream and treats.
# Needed Ingredients:
→ Crust
01 -
6 cups Rice Krispies cereal
02 -
1/4 cup salted butter
03 -
10 ounces miniature marshmallows
→ Filling
04 -
8 ounces cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
1 teaspoon pure vanilla extract
07 -
7 ounces marshmallow crème
08 -
8 ounces frozen whipped topping, thawed
→ Garnish (optional)
09 -
Whipped cream
10 -
Cubed Rice Krispy Treats
# Preparation Steps:
01 -
Generously grease a 9- or 10-inch springform pan with nonstick spray and set aside.
02 -
Place Rice Krispies cereal in a large bowl. In a medium saucepan over low heat, melt butter and miniature marshmallows together, stirring until smooth and combined. Immediately pour over the cereal and mix until all pieces are evenly coated.
03 -
Transfer the cereal mixture into the prepared pan. Using a greased glass or spatula, press the mixture firmly into the bottom and slightly up the sides. Allow to set at room temperature.
04 -
In a stand mixer or large bowl, beat softened cream cheese, sugar, and vanilla extract until smooth. Blend in marshmallow crème until incorporated. Gently fold in thawed whipped topping with a spatula to maintain a light texture.
05 -
Spoon the filling into the set crust and smooth the top with an offset spatula or back of a spoon.
06 -
Refrigerate the assembled dessert for at least 2 hours, or until the filling is firm and holds its shape.
07 -
Before serving, pipe or dollop whipped cream around the edge and scatter with cubed Rice Krispy Treats if desired. Release springform collar and use a warm knife for clean slices.
# Supplementary Details:
01 -
For cleaner slices, dip the knife in hot water and wipe between cuts.