Rice Krispy Treat No-Bake Cheesecake
A no-bake dessert combining crispy rice krispies with a creamy, tangy cheesecake filling. Perfectly sweet and easy to make, it’s ideal for gatherings or refreshing treats. Requires only 10 minutes of prep and 4 hours of chilling.
Servings: 8 servings
Calories: 300kcal
Ingredients
- 6 cups Rice Krispies cereal
- 1/4 cup salted butter
- 1 package (10 oz) marshmallows
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped topping
- Chocolate syrup (optional)
- Caramel sauce (optional)
- Fresh berries or crushed candy (optional)
Instructions
- Melt 1/4 cup butter in a saucepan over low heat.
- Add 10 oz marshmallows and stir until melted and blended.
- Remove from heat, gradually stir in 6 cups Rice Krispies until fully coated.
- Press mixture into the bottom of a greased 9-inch springform pan to form a compact crust. Let cool slightly.
- In a bowl, beat 16 oz softened cream cheese until smooth.
- Add 1 cup powdered sugar and 1 teaspoon vanilla, mixing until silky.
- Gently fold in 1 1/2 cups whipped topping until no streaks remain.
- Spread the cream cheese mixture over the cooled Rice Krispie crust in the pan.
- Smooth the top and chill for 4 hours, or until firm.
- Unmold, slice, and serve with optional garnishes like chocolate syrup or berries.
Notes
Chill fully for best texture.
For a lighter option, substitute half the whipped topping with whipped cream.
Store in an airtight container in the refrigerator for up to 3 days.
For a lighter option, substitute half the whipped topping with whipped cream.
Store in an airtight container in the refrigerator for up to 3 days.