Name: Rice Krispy Treat No-Bake Cheesecake That Takes You Back Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 6 cups Rice Krispies cereal (use gluten-free crispy rice cereal for a gluten-free version); 3 tablespoons salted butter (can substitute with unsalted butter if preferred); 4 cups miniature marshmallows; 8 oz cream cheese, softened; 1/2 cup granulated sugar (brown sugar can be used for a different taste); 1 teaspoon pure vanilla extract (may substitute with vanilla bean paste); 7 oz marshmallow crème (can replace with melted mini marshmallows if necessary); 8 oz Cool Whip (homemade whipped cream is a good substitute)

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Introduction

This Rice Krispy Treat No-Bake Cheesecake combines the nostalgic crunch of classic Rice Krispies with a smooth, creamy cheesecake filling. It’s an easy, no-bake dessert that’s perfect for gatherings or a special treat anytime.

The image shows a round, three-layered dessert on a white plate with a gold rim, placed on a white marbled surface. The bottom layer is golden brown with a crispy texture, looking like puffed rice or cereal held together. Above this is a thick, white creamy layer, smooth and fluffy. The top layer repeats the crispy golden brown cereal texture, covering the sides and edge of the dessert fully. On top, there are five fresh red raspberries sitting on white whipped cream swirls arranged in a ring near the center. A slice is cut out revealing all layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups Rice Krispies cereal (use gluten-free crispy rice cereal for a gluten-free version)
3 tablespoons salted butter (can substitute with unsalted butter if preferred)
4 cups miniature marshmallows
8 oz cream cheese, softened
1/2 cup granulated sugar (brown sugar can be used for a different taste)
1 teaspoon pure vanilla extract (may substitute with vanilla bean paste for more intense flavor)
7 oz marshmallow crème (can replace with melted mini marshmallows if necessary)
8 oz Cool Whip (homemade whipped cream is a good substitute)

Instructions

Step 1: Grease a 9- or 10-inch springform pan lightly with nonstick spray to prepare for the crust.
Step 2: In a saucepan over low heat, melt the butter and miniature marshmallows together until smooth, stirring constantly.
Step 3: Remove from heat and stir in the Rice Krispies until evenly coated.
Step 4: Firmly press the mixture into the bottom and slightly up the sides of the prepared pan. Let it cool for 10–15 minutes to set.
Step 5: In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Step 6: Mix in the marshmallow crème, then gently fold in the Cool Whip until fully combined.
Step 7: Pour the creamy filling over the cooled crust and smooth the top with a spatula.
Step 8: Refrigerate the cheesecake for at least 2 hours or overnight to allow it to set.
Step 9: Before serving, garnish with additional whipped cream and cubed Rice Krispy Treats if desired.

Tips & Variations

To make this dessert gluten-free, use a gluten-free crispy rice cereal for the crust.
For a richer vanilla flavor, substitute vanilla extract with vanilla bean paste.
Homemade whipped cream can be used instead of Cool Whip for a fresher taste.
Add fresh berries on top for a fruity twist and extra color.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 10 minutes to soften slightly. This cheesecake is best enjoyed chilled and should not be left out for extended periods.

How to Serve

The image shows a round dessert with two main layers and a topping. The bottom layer is a crunchy, golden brown puffed cereal base. Above it is a thick, smooth white cream layer filling most of the dessert. The sides are coated with the same golden puffed cereal pieces sticking out. On top, there is a swirl of white whipped cream decorated with four bright red raspberries. The dessert is placed on a white plate with a gold rim, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

While a springform pan is ideal for easy removal, you can use an 8- or 9-inch regular cake pan lined with parchment paper. Just be careful when removing the cheesecake as it will be more delicate.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving for the best texture.