
No longer do you have to decide between a Rice Krispies treat or a slice of cheesecake. This incredible mashup has a crust made from Rice Krispies, which holds together perfectly and is filled with an easy no-bake cheesecake filling that features extra Marshmallow Fluff. It’s definitely designed for those with a sweet tooth, but it’s a fun and unique dessert to serve no matter what. Extra Rice Krispies are set aside to use for topping the cheesecake. This is optional but makes this cheesecake super-fun. Pile them high in the center, or serve a piece or two with each slice.
I love the ease of a no-bake cheesecake. It’s still creamy and smooth without the hassle of a water bath or a long bake time. The hardest part is letting it chill in the refrigerator for 4 hours. I understand that you’re going to want to dive in right away, but do your best to be patient.
The crust can be made ahead and kept at room temperature for 2 days. The cheesecake can also be made 1 day ahead and kept in the refrigerator.
Did you try making this? Let us know how it went in the comments!
Ingredients
Rice Krispies Crust
- 1/2 cup
(1 stick) unsalted butter
- 1
(10-oz.) bag marshmallows
- 8 cups
Rice Krispies
Cheesecake
- 1 cup
heavy cream
- 2
(8-oz.) blocks cream cheese, softened
- 1/2 cup
confectioners' sugar
- 3/4 cup
Marshmallow Fluff
- 1 tsp.
pure vanilla extract
Directions
Rice Krispies Crust
- Step 1In a large pot over medium heat, melt butter. Add marshmallows and cook, stirring frequently, until marshmallows are melted, 5 to 8 minutes. Remove from heat.
- Step 2Add Rice Krispies and stir until well combined. Transfer about 3 cups Rice Krispies mixture to a 9" x 5" loaf pan. Gently press down into an even layer.
- Step 3Transfer remaining Rice Krispies mixture to a 9" springform pan. Gently press into an even layer across bottom and up sides of pan. Refrigerate until ready to use.
Cheesecake
- Step 1In a large bowl, using a handheld mixer on medium-high speed, beat cream until stiff peaks form.
- Step 2In another large bowl, using handheld mixer on medium-high speed, beat cream cheese and confectioners’ sugar until smooth. Add Marshmallow Fluff and vanilla and beat until combined. Add whipped cream and gently fold until just combined.
- Step 3Pour filling into crust; smooth top. Refrigerate until chilled, at least 4 hours or up to overnight.
- Step 4Cut Rice Krispies mixture in loaf pan into 1" squares. Pile in the middle of cheesecake.

15 Editor-Approved No-Bake Desserts

39 Best Summer Pie Recipes

5 Ways To Upgrade Your Boxed Brownies

Jell-O Cake