Rice Krispie Treat Cheesecake

 Yield: One 9- or 10-inch cheesecake (10–12 slices)

Prep time: 20 minutes
Chill time: At least 4 hours (preferably overnight)
No-bake recipe

Ingredients

For the Crispy Base

• 6 cups crispy rice cereal

• ¼ cup (½ stick) unsalted butter

• 10 oz package miniature marshmallows

For the Cream Cheese Filling

• 8 oz block cream cheese, softened

• ½ cup granulated sugar

• 1 tsp pure vanilla extract

• 7 oz jar marshmallow creme (also called marshmallow fluff)

• 8 oz container frozen whipped topping (like Cool Whip), thawed

For Garnish (Optional)

• Additional whipped cream for piping

• Small cubes of store-bought or homemade crispy rice treats

Instructions

1. Prepare the pan

Generously coat a 9- or 10-inch springform pan with non-stick cooking spray. Set aside.

2. Make the cereal crust

• Place the crispy rice cereal in a large mixing bowl.

• In a medium saucepan over low heat, combine the butter and miniature marshmallows. Stir continuously until completely melted and smooth.

• Pour the melted marshmallow mixture over the cereal. Stir until every piece is evenly coated.

3. Form the crust

• Transfer the cereal mixture to the prepared springform pan.

• Using a greased flat-bottomed glass or lightly buttered hands, press the mixture firmly into the bottom and up the sides of the pan to form a uniform crust with a slight rim.

• Let the crust set at room temperature for 20 minutes.

4. Create the filling

• In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese, sugar, and vanilla on medium speed until completely smooth, about 1 minute.

• Add the marshmallow creme and continue beating until fully incorporated.

5. Fold in the whipped topping

• Remove the bowl from the mixer. Using a large rubber spatula, gently fold the thawed whipped topping into the cream cheese mixture until no streaks remain. Work carefully to maintain the airy volume.

6. Assemble and chill

• Spread the filling evenly into the prepared cereal crust, smoothing the top with the spatula.

• If desired, pipe whipped cream around the perimeter and arrange crispy rice treat cubes in the center.

• Refrigerate uncovered for at least 4 hours, or until fully set. For best results, chill overnight.

Tips for Success

• Softened cream cheese is key – Let it sit at room temperature for 30 minutes before mixing to avoid lumps.

• Don't overmix the filling – Once you add the whipped topping, fold gently to keep the cheesecake light and fluffy.

• Press the crust firmly – A tight pack prevents the crust from crumbling when slicing.

• Use a warm knife for clean slices – Run a knife under hot water, wipe dry, then cut. Repeat between slices.

• Springform pan note – If you don't have one, use a deep 9x13 dish lined with parchment paper (though removal will be trickier).

Storage

• Refrigerator: Cover after the cheesecake is fully chilled. Store for up to 5 days.

• Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Why This Recipe Works

The crispy cereal base replaces a traditional graham cracker crust with nostalgic marshmallow-cereal flavor. The no-bake cream cheese filling uses marshmallow creme and whipped topping for an airy, sweet, melt-in-your-mouth texture that mimics a classic Rice Krispie treat in cheesecake form.