A delightful twist on traditional cheesecake, the Rice Krispy Treat No-Bake Cheesecake combines the gooey, marshmallowy goodness of Rice Krispy Treats with the creamy richness of cheesecake. This dessert is perfect for those who love a playful, nostalgic twist on classic flavors. It’s easy to make, requires no baking, and is sure to be a hit at any gathering or special occasion.
Ingredients:
For the Crust:
- 6 cups Rice Krispies cereal
- 1/4 cup salted butter
- 1 (10 oz) package miniature marshmallows
For the Filling:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 (7 oz) jar marshmallow creme/fluff
- 1 (8 oz) package Cool Whip, thawed
For Garnish:
- Whipped cream
- Cubed & prepared Rice Krispy Treat Squares (from the box)
Directions:
- Prepare the Pan:
- Liberally grease a 9″ or 10″ springform pan with cooking spray. Set aside.
- Make the Crust:
- In a large bowl, add the Rice Krispies cereal. Set aside momentarily.
- In a medium saucepan, melt the salted butter and marshmallows together over low heat, stirring constantly, until melted and smooth.
- Pour the melted marshmallow mixture over the cereal and toss until totally combined.
- Pour the cereal into the prepared pan. Using a greased glass cup, press the cereal mixture into the pan, forming a base and sides. Set aside to set, about 20 minutes.
- Prepare the Filling:
- In a large bowl of a stand mixer, cream together the cream cheese, sugar, and vanilla until smooth, about 1 minute.
- Beat in the marshmallow creme until smooth.
- Fold in the Cool Whip by hand until combined.
- Assemble the Cheesecake:
- Spread the filling mixture into the crust, smoothing out the top.
- Garnish with whipped cream piped along the perimeter of the cheesecake.
- Top with stacked, prepared & cubed Rice Krispy Treats in the center.
- Chill and Serve:
- Chill for at least 2 hours in the fridge before cutting into slices.
Notes
- Ensure that all ingredients, especially the cream cheese and Cool Whip, are at room temperature to prevent lumps in your cheesecake filling.
- For a firmer crust, chill the crust in the freezer for about 10 minutes before adding the filling.
- This cheesecake can be made a day ahead and stored in the refrigerator overnight, making it perfect for preparing in advance.
FAQs:
- Can I use homemade whipped cream instead of Cool Whip?
- Absolutely! Homemade whipped cream can be used in place of Cool Whip for a richer flavor. Ensure it’s well-whipped to hold up in the filling.
- How long will this cheesecake keep?
- The cheesecake can be stored in the refrigerator for up to 4 days. Make sure it’s covered to keep it from drying out.
- Can the cheesecake be frozen?
- Yes, this cheesecake freezes well. Wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before serving.
Conclusion
This Rice Krispy Treat No-Bake Cheesecake is not just a dessert, it’s a fun, whimsical creation that brings a smile with every bite. Whether you’re serving it to kids or adults, its unique combination of flavors and textures makes it an unforgettable treat. Enjoy crafting this delightful dessert that’s as fun to make as it is to eat!
