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Close-up slice of no-bake Rice Krispie Treat Cheesecake showing the thick, crunchy cereal crust base and the smooth, fluffy white cheesecake filling, topped with piped whipped cream, toasted marshmallows, and colorful sprinkles.

Rice Krispie Treat Cheesecake

A fun and indulgent twist on a classic dessert! This Rice Krispie Treat Cheesecake combines a chewy cereal crust with a creamy, no-bake cheesecake filling — perfect for parties or celebrations.
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Prep Time 25 minutes
Chilling Time 2 hours 35 minutes
Total Time 3 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Rice Krispie Crust
  • 3 tbsp butter
  • 4 cups Rice Krispies cereal
  • 1 cup mini marshmallows
Cheesecake Filling
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream cold
Topping (optional)
  • 1 cup mini marshmallows for topping
  • 1/2 cup Rice Krispies cereal for garnish

Equipment

  • Springform Pan
  • Mixing Bowl
  • Hand Mixer

Method
 

  1. In a saucepan, melt the butter over low heat. Add marshmallows and stir until fully melted and smooth.
  2. Remove from heat and stir in Rice Krispies cereal until evenly coated.
  3. Press the mixture firmly into the bottom of a greased 9-inch springform pan to form the crust. Set aside to cool.
  4. In a large bowl, beat the cream cheese, sugar, and vanilla until smooth.
  5. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
  6. Spread the cheesecake filling evenly over the Rice Krispie crust. Smooth the top.
  7. Refrigerate for at least 2–3 hours, or until firm.
  8. Top with mini marshmallows and extra Rice Krispies before serving. Slice and enjoy!

Notes

This cheesecake is best served chilled. For a chocolate twist, drizzle melted chocolate over the top or mix cocoa powder into the filling!