Ingredients
Scale
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)
Instructions
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- 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.
- 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.
- 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.
- Category: Dessert
- Method: Bake
- Cuisine: American