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A slice of Rice Krispie Treat Cheesecake with a chocolate drizzle and marshmallow topping.
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Rice Krispie Treat Cheesecake

Indulging in a slice of Rice Krispie Treat Cheesecake is like enjoying the best of both worlds! Imagine a creamy cheesecake atop a crunchy, sweet Rice Krispie crust, topped with mini marshmallows and drizzled with chocolate.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 12 servings
Calories: 350kcal

Equipment

  • Medium Saucepan
  • Large Bowl
  • 9-inch springform pan
  • Spatula

Ingredients

For the Rice Krispie Crust

  • 3 cups Rice Krispies cereal
  • 1/4 cup unsalted butter
  • 1/3 cup marshmallow fluff

For the Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream

For the Toppings

  • 1 cup mini marshmallows
  • 1/2 cup Rice Krispies cereal (for topping)
  • 1/4 cup melted chocolate (for drizzling)

Instructions

  • Prep the Crust: In a medium saucepan over low heat, melt the unsalted butter. Add the marshmallow fluff and stir until smooth. Remove from heat and mix in the Rice Krispies until well-coated. Firmly press the mixture into the bottom of a greased 9-inch springform pan. Set aside.
  • Make the Cheesecake Filling: In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth. Add in the eggs one at a time, ensuring each is well incorporated before adding the next. Gently fold in the sour cream.
  • Combine and Pour: Pour the cheesecake filling over the prepared Rice Krispie crust, smoothing the top with a spatula.
  • Bake: Preheat your oven to 325°F (165°C). Bake the cheesecake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door ajar, letting the cheesecake cool in the oven for about one hour.
  • Add Toppings: Once cooled, sprinkle mini marshmallows and the extra Rice Krispies over the top, then drizzle with melted chocolate.
  • Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.

Notes

For a gluten-free version, use gluten-free Rice Krispies. Store leftovers in the refrigerator for up to 5 days. Freeze individual slices wrapped in plastic wrap for up to 2 months.

Nutrition

Calories: 350kcal | Fat: 22g