🧀 No-Bake Rice Crispy Treat Cheesecake 🍫✨
A playful twist on classic cheesecake—crispy rice crust, creamy filling, and a festive marshmallow-chocolate finish!
Ingredients
Crispy Rice Crust
- 3 cups (90 g) Rice Krispies cereal
- ¼ cup (57 g) unsalted butter
- ⅓ cup (95 g) marshmallow fluff (or 1½ cups mini marshmallows, melted with butter)
Cheesecake Filling
- 16 oz (454 g) full-fat cream cheese, softened
- ½ cup (100 g) granulated sugar
- 1 tsp pure vanilla extract
- 2 large eggs, room temperature
- ½ cup (120 g) full-fat sour cream
Festive Finish
- 1 cup mini marshmallows
- ½ cup Rice Krispies cereal
- ¼ cup (45 g) semi-sweet chocolate, melted (for drizzle)
Instructions
- Prep & Preheat: Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line with parchment.
- Build Crust: Melt butter over low heat. Stir in marshmallow fluff until smooth. Fold in Rice Krispies. Press firmly into pan bottom. Chill 10 minutes.
- Make Filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time. Fold in sour cream gently.
- Bake: Pour filling over crust. Bake 45–50 minutes until edges set and center jiggles slightly. Cool in oven with door cracked for 1 hour.
- Chill & Top: Refrigerate at least 4 hours (overnight best). Before serving, scatter marshmallows and Rice Krispies on top. Drizzle with melted chocolate.
- Serve: Run knife around edge, release springform, and slice with warm knife for neat portions.
Details
- Prep Time: 20 minutes
- Bake Time: 45–50 minutes
- Chill Time: 4+ hours
- Total Time: ~6 hours
- Yield: 10–12 slices
- Kcal: ~370 kcal per slice
✨ A crunchy, creamy, and festive cheesecake that’s as fun to make as it is to eat!