Description

This Rice Krispie Cheesecake combines a crunchy Rice Krispie crust with creamy cheesecake for a unique, no-bake dessert. Perfect for parties and holidays!

Ingredients

Ingredients List (with Measurements)

For Rice Krispie Base:

Rice Krispies Cereal: 3 cups
Butter: 3 tablespoons
Marshmallows: 4 cups mini marshmallows or one 10 oz bag of large marshmallows

For Cheesecake Filling:

Cream Cheese: 16 oz (2 packages), softened
Granulated Sugar: ½ cup
Vanilla Extract: 1 teaspoon
Heavy Whipping Cream: 1 cup, whipped to soft peaks

Optional Toppings:

Chocolate Drizzle: ¼ cup melted chocolate, drizzled over the top
Fresh Berries: 1 cup, such as strawberries, raspberries, or blueberries
Mini Marshmallows: For a nostalgic touch and added texture
Whipped Cream: For decoration

Instructions

Step-by-Step Instructions

1. Prepare the Rice Krispie Base

Melt Butter and Marshmallows: In a medium saucepan, melt 3 tablespoons of butter over low heat. Add 4 cups of mini marshmallows, stirring until completely melted and smooth. Remove from heat once the marshmallows are fully melted.
Mix with Rice Krispies: In a large mixing bowl, pour the melted marshmallow mixture over 3 cups of Rice Krispies cereal. Stir quickly to coat the cereal evenly with the marshmallow mixture.
Press into the Pan: Grease a 9-inch springform pan with nonstick spray or line it with parchment paper. Transfer the Rice Krispie mixture to the pan and press it firmly and evenly into the bottom to form the crust. Use greased hands or the back of a spoon to press the mixture down.

2. Prepare the Cheesecake Filling

Whip the Cream: In a separate bowl, whip 1 cup of heavy whipping cream to soft peaks. Set aside.
Beat Cream Cheese and Sugar: In a mixing bowl, use a hand mixer or stand mixer to beat 16 oz of softened cream cheese with ½ cup of granulated sugar until smooth and creamy. Add 1 teaspoon of vanilla extract and mix until fully incorporated.
Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture. This creates a light and airy texture for the filling, contrasting nicely with the crunchy base.

3. Assemble the Cheesecake

Add the Cheesecake Filling: Pour the cheesecake filling over the Rice Krispie crust. Use a rubber spatula to spread and smooth the filling, ensuring an even layer on top of the base.
Chill to Set: Cover the springform pan with plastic wrap or foil and refrigerate for at least 4 hours or, ideally, overnight. This chilling time allows the cheesecake filling to set and makes it easier to slice.

4. Add Toppings and Serve

Decorate with Toppings: Just before serving, add your desired toppings, such as a drizzle of melted chocolate, fresh berries, mini marshmallows, or a dollop of whipped cream.
Slice and Enjoy: Carefully remove the cheesecake from the springform pan, cut into slices, and serve. The crunchy Rice Krispie base and creamy cheesecake filling create a memorable treat.

Notes

Tips for Serving, Storing, and Reheating

Rice Krispie Cheesecake is best enjoyed chilled, but here are some tips to help you serve it perfectly, store leftovers, and reheat if necessary.

Serving Tips

Serve Chilled
- Rice Krispie Cheesecake is ideally served cold for the best texture contrast between the crunchy base and creamy filling. Take it out of the refrigerator just before serving to maintain its structure.
Add Toppings Just Before Serving
- Toppings like whipped cream, fresh fruit, or a drizzle of chocolate are best added just before serving to prevent them from affecting the texture of the cheesecake. Fresh berries, mini marshmallows, or a sprinkle of cocoa powder add a lovely finishing touch.
Slice with a Hot, Clean Knife
- For clean, professional-looking slices, use a sharp knife dipped in hot water. Wipe the blade clean between each slice. This helps cut through the firm cheesecake layer and the sticky Rice Krispie base without pulling or dragging.
Serve with Coffee or Tea
- The rich, creamy flavor of Rice Krispie Cheesecake pairs well with coffee, tea, or even a glass of cold milk, providing a nice balance to the sweetness of the dessert.

Storing Leftovers

To keep Rice Krispie Cheesecake fresh, store it carefully to maintain its texture and flavor.

Refrigerator: Store any leftover cheesecake in an airtight container in the refrigerator for up to 3–4 days. Cover it with plastic wrap or foil to protect it from drying out or absorbing other flavors.
Freezer: You can freeze Rice Krispie Cheesecake if you want to keep it for a longer period. Slice it into individual portions, wrap each slice tightly in plastic wrap, then place the wrapped pieces in a freezer-safe bag or container. Frozen cheesecake can be stored for up to 1 month.

Reheating and Thawing

Thawing Frozen Cheesecake: For best results, transfer frozen cheesecake slices to the refrigerator to thaw slowly overnight. This helps preserve the creamy texture. For a quicker thaw, you can leave it at room temperature for 30–45 minutes.
Reheating Tips: Avoid reheating Rice Krispie Cheesecake in the microwave or oven, as it is meant to be served chilled. If you want a slightly softer texture, let the cheesecake sit at room temperature for 15–20 minutes before serving.