Rice Krispie Treat Cheesecake
This delightful dessert combines the beloved flavors of Rice Krispie Treats with a rich and creamy cheesecake. It's a no-bake cheesecake that’s perfect for parties, gatherings, or just a sweet indulgence at home. The contrasting textures of the crunchy Rice Krispies and the smooth cheesecake will surely please any crowd.
Equipment
- 1 9-inch springform pan
- multiple mixing bowls
- 1 whisk
- 1 rubber spatula
- 1 electric mixer
- 1 saucepan
- 1 set measuring cups and spoons
Ingredients
- 4 cups Rice Krispies cereal
- 3 cups mini marshmallows
- 3 tablespoons unsalted butter
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup chocolate chips for optional topping
Instructions
- In a large saucepan over low heat, melt the butter. Once melted, add the mini marshmallows and stir continuously until completely melted.
- Remove from heat and gently fold in the Rice Krispies cereal until well coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Allow it to cool and set for about 10 minutes.
- In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- Pour the cheesecake filling over the cooled Rice Krispie base, smoothing the top with a rubber spatula. If desired, sprinkle chocolate chips on top for decoration.
- Refrigerate the cheesecake for at least 2 hours to allow it to set properly before slicing and serving.
Notes
For added flavor, you can incorporate a layer of chocolate ganache on top before refrigerating.
This cheesecake can be kept in the refrigerator for up to 3 days.
Feel free to customize the toppings, like adding crushed cookies or fruit.