Rice Krispie Cheesecake Is A Delightful Twist On The Ultimate Playground Treat
No longer do you have to decide between a Rice Krispie treat or a slice of cheesecake. This incredible mashup has a crust made from Rice Krispies, which holds together perfectly and is filled with an easy no-bake cheesecake filling that features extra Marshmallow Fluff. It’s definitely designed for those with a sweet tooth, but it’s a fun and unique dessert to serve no matter what. Extra Rice Krispies are set aside to use for topping the cheesecake. This is optional but makes this cheesecake super-fun. Pile them high in the center, or serve a piece or two with each slice.
I love the ease of a no-bake cheesecake. It’s still creamy and smooth without the hassle of a water bath or a long bake time. The hardest part is letting it chill in the refrigerator for 4 hours. I understand that you’re going to want to dive in right away, but do your best to be patient.
The crust can be made ahead and kept at room temperature for 2 days. The cheesecake can also be made 1 day ahead and kept in the refrigerator.
Did you try making this? Let us know how it went in the comments!
Yields: 8 servings
Prep Time: 10 mins
Total Time: 4 hours 45 mins
Ingredients
Rice Krispies Crust
1/2 c.
(1 stick) unsalted butter
1
(10-oz.) bag marshmallows
8 c.
Rice Krispies
Cheesecake
1 c.
heavy cream
2
(8-oz.) blocks cream cheese, softened
1/2 c.
confectioners' sugar
3/4 c.
Marshmallow Fluff
1 tsp.
pure vanilla extract
Directions
Rice Krispies Crust
In a large pot over medium heat, melt butter. Add marshmallows and cook, stirring frequently, until marshmallows are melted, 5 to 8 minutes. Remove from heat.
Add Rice Krispies and stir until well combined. Transfer about 3 cups Rice Krispies mixture to a 9" x 5" loaf pan. Gently press down into an even layer.
Transfer remaining Rice Krispies mixture to a 9" springform pan. Gently press into an even layer across bottom and up sides of pan. Refrigerate until ready to use.
Cheesecake
In a large bowl, using a handheld mixer on medium-high speed, beat cream until stiff peaks form.
In another large bowl, using handheld mixer on medium-high speed, beat cream cheese and confectioners’ sugar until smooth. Add Marshmallow Fluff and vanilla and beat until combined. Add whipped cream and gently fold until just combined.
Pour filling into crust; smooth top. Refrigerate until chilled, at least 4 hours or up to overnight.
Cut Rice Krispies mixture in loaf pan into 1" squares. Pile in the middle of cheesecake.
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