Creamy Dream: Irresistible Rice Krispie Cheesecake Recipe

Creamy cheesecake meets crispy rice krispie magic in a dessert that defies ordinary expectations.

Sweet layers of smooth cream cheese blend perfectly with crunchy cereal goodness.

Marshmallows add gooey charm to this irresistible treat.

Dessert enthusiasts will appreciate the delightful contrast between silky filling and crackling base.

Each bite promises a symphony of textures that dance across your palate.

Rich yet light, this recipe strikes a perfect balance between indulgence and playfulness.

You won’t believe how simple ingredients can create such an extraordinary culinary experience.

Grab your mixing bowl and let the delicious adventure begin!

Cheesecake That Crunches Like Rice Krispies

• Craft an Effortless Dessert: This Rice Krispie Cheesecake requires minimal baking skills, making it perfect for novice bakers or anyone wanting a stress-free dessert creation.
• Texture Adventure: Experience an irresistible combination of crunchy Rice Krispie base and silky smooth cheesecake filling that delivers a delightful sensory experience in every bite.
• Perfect for Crowd-Pleasing Moments: Ideal for potlucks, family gatherings, or casual celebrations where you want a dessert that looks impressive but doesn't demand complicated techniques.
• No-Bake Wonder: Skip the oven entirely with this chilled dessert that sets beautifully in the refrigerator, saving you time and energy while guaranteeing a delicious result.

Rice Krispie Cheesecake What You’ll Need

• Rice Krispies: Crispy cereal that forms the crunchy base.
• Butter: Helps bind the Rice Krispies together.
• Marshmallows: Provides sweetness and acts as a binding agent.

• Cream Cheese: Creates the rich and creamy texture.
• Heavy Whipping Cream: Adds lightness and volume to the filling.
• Powdered Sugar: Sweetens the cheesecake mixture.
• Vanilla Extract: Enhances the overall flavor.

• Lemon Juice: Adds a subtle tangy note to the cheesecake.

Simple Steps to Make Rice Krispie Cheesecake

Step 1: Craft the Crispy Foundation

Warm butter in a large pot over medium heat until it melts smoothly. Toss in marshmallows and stir continuously until they transform into a silky, glossy mixture. Remove from heat and quickly fold in Rice Krispies, ensuring every crunchy piece gets coated perfectly. Press the sticky mixture firmly into a greased 9-inch springform pan, creating a solid, compact base. Allow the foundation to cool and set to room temperature.

Step 2: Whip Up the Creamy Filling

In a mixing bowl, blend softened cream cheese, powdered sugar, and vanilla extract until the mixture becomes velvety smooth. In a separate bowl, whip heavy cream until it forms elegant, stiff peaks. Gently incorporate the whipped cream into the cream cheese mixture, folding delicately to maintain the airy texture. Add a splash of lemon juice for a subtle zingy twist if desired.

Step 3: Layer and Chill

Carefully pour the luscious cheesecake filling over the Rice Krispie base, spreading it evenly with a spatula. Cover the pan and place in the refrigerator for a minimum of 4 hours, allowing the dessert to set completely and develop its rich, creamy consistency.

Step 4: Unveil and Savor

After chilling, release the cheesecake from the springform pan. Slice into perfect wedges and serve. Delight in the contrast between the crunchy, sweet base and the smooth, tangy cheesecake filling.

No-Bake Tips for Rice Krispie Cheesecake

• Select the Right Marshmallows: Choose fresh, soft marshmallows for the best Rice Krispie base that binds perfectly and creates a crisp, even texture without crumbling.
• Prevent Sticky Hands: Lightly grease your hands with butter or cooking spray when pressing the Rice Krispie mixture into the pan to avoid sticking and achieve a smooth, compact base.
• Whip Cream to Perfection: Ensure heavy cream is very cold before whipping to create stable, stiff peaks that will give your cheesecake filling a light, airy consistency.
• Chill Thoroughly: Allow the cheesecake to set completely in the refrigerator for at least 4 hours, or preferably overnight, to develop rich flavors and achieve the ideal creamy texture.
• Room Temperature Ingredients: Bring cream cheese to room temperature before mixing to create a smoother, lump-free filling that blends effortlessly with the whipped cream.

How to Keep Rice Krispie Cheesecake Soft

• Wrap the cheesecake tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 5 days. Keep away from strong-smelling foods to prevent flavor absorption.
• Place the cheesecake in a freezer-safe container or wrap securely with plastic wrap and aluminum foil. Freeze for up to 2 months. Avoid storing near items with strong odors.
• Transfer the frozen cheesecake to the refrigerator and let it thaw overnight. Do not leave at room temperature to prevent bacterial growth.
• Slice the cheesecake and let it sit at room temperature for 15-20 minutes before serving to soften slightly and enhance flavor.

Cheesecake with Rice Krispies Pairings

Pair Sweetly Creamy Treat with Complementary Flavors

• Brew Classic Coffee Companion: Rich, dark espresso or smooth medium roast coffee cuts through the sweetness, balancing the dessert's creamy texture and highlighting its vanilla undertones.
• Select Fruity Wine Match: Light, crisp white wines like Riesling or Moscato offer a refreshing contrast, their slight acidity complementing the cheesecake's rich cream cheese and brightening the overall flavor profile.
• Create Berry Garnish Accent: Fresh raspberries or strawberry coulis add vibrant color and tangy notes, enhancing the lemon juice's subtle brightness and providing a fresh counterpoint to the creamy, sweet base.
• Drizzle Caramel Elegance: Warm salted caramel sauce creates a luxurious layer of complexity, melding perfectly with the Rice Krispie crunch and smooth cheesecake filling, elevating the dessert's overall taste experience.

Cheesecake Rice Krispie Treat Spins

• Gluten-Free Crunch: Replace regular Rice Krispies with gluten-free rice cereal to create a celiac-friendly dessert that maintains the same delightful texture and taste.
• Chocolate Lover's Dream: Mix melted chocolate into the marshmallow base and sprinkle cocoa powder into the cheesecake filling for an intense chocolate version of the classic recipe.
• Low-Sugar Alternative: Substitute marshmallows with sugar-free marshmallows and use stevia or monk fruit sweetener instead of powdered sugar for a diabetic-friendly cheesecake option.
• Vegan Transformation: Use vegan cream cheese, coconut whipped cream, and plant-based marshmallows to craft a completely dairy-free and egg-free version of this creamy dessert.

FAQs

• What makes the Rice Krispie base unique?

The Rice Krispie base offers a delightful crunch and sweetness that replaces traditional graham cracker crusts, adding a playful texture to the classic cheesecake.

• Can I make this recipe without a springform pan?

You can use a regular cake pan, but a springform pan makes removing the cheesecake much easier without damaging the dessert’s structure.

• How do I know when the cheesecake is fully set?

The cheesecake is ready when it’s firm to the touch and doesn’t jiggle significantly when gently shaken, typically after 4-6 hours of chilling in the refrigerator.

• Is it necessary to use lemon juice in the recipe?

The lemon juice is optional but adds a subtle tangy brightness that balances the sweetness of the cream cheese and marshmallow base, enhancing the overall flavor profile.

Rice Krispie Cheesecake Recipe

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4.7 from 26 reviews

• Total Time: 4 hours 30 minutes
• Yield: 8 1x

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Description

Creamy New York cheesecake meets classic rice krispie treats in this delightful dessert mashup. Crispy marshmallow crust and silky smooth filling create a nostalgic yet sophisticated sweet that will make dessert lovers swoon with delight.

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Ingredients

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Main Ingredients:

• 1 package (10 ounces / 283 grams) marshmallows
• 1/4 cup (57 grams) butter
• 3 cups Rice Krispies cereal

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Instructions

1. Transform Rice Krispies into a delectable base by melting butter in a large pot over moderate heat. Introduce marshmallows and stir until they dissolve completely into a silky consistency. Immediately remove from heat and incorporate Rice Krispies, ensuring each piece receives a uniform marshmallow coating.
2. Carefully transfer the sticky mixture into a greased 9-inch springform pan, using firm pressure to create a compact, even foundation. Allow the base to stabilize and cool to room temperature.
3. Prepare the luxurious cheesecake filling by whipping cream cheese until exceptionally smooth. Gradually integrate powdered sugar and vanilla extract, blending until the mixture achieves a velvety texture.
4. In a separate vessel, whip heavy cream until it forms pronounced, sturdy peaks. Gently fold the whipped cream into the cream cheese mixture, maintaining its airy structure. Optional: incorporate a hint of lemon juice for a subtle brightness.
5. Carefully pour the creamy filling over the Rice Krispie base, using a spatula to distribute evenly and eliminate any potential air pockets.
6. Refrigerate the assembled dessert for a minimum of 4 hours, allowing the cheesecake to set completely and develop its signature rich consistency.
7. When ready to serve, release the springform pan’s latch and transfer the cheesecake to a serving platter. Slice into elegant portions, revealing the contrasting layers of crunchy base and smooth filling.

Notes

• Ensure marshmallows melt completely without burning by stirring constantly and using low-medium heat for a smooth, even base.
• Use room temperature cream cheese to prevent lumps and achieve a silky, creamy filling that blends seamlessly.
• Whip heavy cream until stiff peaks form but avoid overbeating, which can make the texture grainy and affect the cheesecake’s smooth consistency.
• Make this dessert gluten-free by using gluten-free Rice Krispies or replacing them with crushed gluten-free cookies for those with dietary restrictions.

• Prep Time: 30 minutes
• Cook Time: 4 hours
• Category: Desserts
• Method: None
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 220
• Sugar: 10 g
• Sodium: 90 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 0 g
• Protein: 1 g
• Cholesterol: 15 mg