Why Make This Recipe
Rice Krispie Cheesecake is a fun and delicious twist on traditional cheesecake. It’s perfect for parties, family gatherings, or just when you’re craving something sweet. The combination of crunchy Rice Krispies and creamy cheesecake fills your mouth with a delightful mix of textures and flavors. Plus, it’s an easy recipe to make that doesn’t require baking!
How to Make Rice Krispie Cheesecake
Ingredients:
- 1/2 cup unsalted butter
- 1 (10 oz) bag mini marshmallows
- 8 cups Rice Krispies cereal
- 1 cup heavy cream, chilled
- 16 oz (2 blocks) full-fat cream cheese, softened
- 1/2 cup confectioners sugar
- 3/4 cup Marshmallow Fluff
- 1 teaspoon pure vanilla extract
Directions:
- In a large saucepan, melt the butter over low heat.
- Add the mini marshmallows and stir until melted and smooth.
- Remove from heat and add the Rice Krispies cereal, mixing until well coated.
- Press the mixture firmly into the bottom of a greased springform pan to form the crust.
- In a mixing bowl, whip the chilled heavy cream until stiff peaks form.
- In another bowl, beat the softened cream cheese, confectioners sugar, Marshmallow Fluff, and vanilla extract until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the cheesecake filling over the Rice Krispie crust, spreading evenly.
- Refrigerate for at least 4 hours or until set.
- Serve as is or topped with additional Marshmallow Fluff.
How to Serve Rice Krispie Cheesecake
Rice Krispie Cheesecake is best served chilled. You can slice it into wedges and enjoy it on its own, or drizzle some extra Marshmallow Fluff on top for added sweetness. It pairs well with fresh fruit or chocolate sauce too!
How to Store Rice Krispie Cheesecake
Store any leftovers in the refrigerator. Wrap the cheesecake tightly with plastic wrap or place it in an airtight container. It will stay fresh for about 3 to 4 days. If you want to keep it longer, you can freeze it for up to 2 months.
Tips to Make Rice Krispie Cheesecake
- Make sure your cream cheese is softened to room temperature for easier mixing.
- Press the Rice Krispie crust firmly into the pan to make sure it holds together well.
- Experiment with different flavored extracts, like almond or coconut, for a unique twist!
Variation
You can add chocolate chips, crushed candy bars, or other mix-ins to the cheesecake filling for added flavor and texture. You can also use different cereals, like Fruity Pebbles or Cocoa Krispies, to create a fun and colorful crust!
FAQs
Can I make Rice Krispie Cheesecake ahead of time?
Yes! This cheesecake can be made a day in advance. Just be sure to keep it refrigerated until you are ready to serve.
What can I use instead of Marshmallow Fluff?
You can make a homemade version by blending miniature marshmallows with a bit of corn syrup until smooth.
Can I use low-fat cream cheese?
While you can use low-fat cream cheese, the texture and creaminess might not be as rich as when using full-fat cream cheese. Adjust the sweetness if needed, as low-fat products can vary in flavor.
Rice Krispie Cheesecake
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A fun and delicious twist on traditional cheesecake, featuring a crunchy Rice Krispie crust and creamy filling, perfect for any occasion.
Ingredients
- 1/2 cup unsalted butter
- 1 (10 oz) bag mini marshmallows
- 8 cups Rice Krispies cereal
- 1 cup heavy cream, chilled
- 16 oz (2 blocks) full-fat cream cheese, softened
- 1/2 cup confectioners sugar
- 3/4 cup Marshmallow Fluff
- 1 teaspoon pure vanilla extract
Instructions
- In a large saucepan, melt the butter over low heat.
- Add the mini marshmallows and stir until melted and smooth.
- Remove from heat and add the Rice Krispies cereal, mixing until well coated.
- Press the mixture firmly into the bottom of a greased springform pan to form the crust.
- In a mixing bowl, whip the chilled heavy cream until stiff peaks form.
- In another bowl, beat the softened cream cheese, confectioners sugar, Marshmallow Fluff, and vanilla extract until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the cheesecake filling over the Rice Krispie crust, spreading evenly.
- Refrigerate for at least 4 hours or until set.
- Serve as is or topped with additional Marshmallow Fluff.
Notes
Make sure your cream cheese is softened to room temperature for easier mixing. Press the Rice Krispie crust firmly into the pan to ensure it holds together well.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cheesecake, dessert, Rice Krispies, no-bake, sweet treat
