Rice Krispie Treat Cheesecake
Creamy, crunchy, and utterly irresistible — this Rice Krispie Treat Cheesecake combines the nostalgic chew of Rice Krispies with a silky cheesecake center for a dessert that truly has it all.
Servings: 8 servings
Equipment
- 9-inch springform pan
- Medium Saucepan
- Mixing Bowl
- Spatula
- Offset Spatula
Ingredients
Crust Ingredients
- 3 cups Rice Krispies cereal Measured and ready
- 1/4 cup Unsalted butter Cut into pieces
Filling Ingredients
- 1/3 cup Marshmallow fluff Room temperature
- 16 oz Cream cheese Softened to room temperature
- 1/2 cup Granulated sugar Measured
- 1 teaspoon Vanilla extract
- 2 large Eggs Room temperature
- 1/2 cup Sour cream At room temperature
Topping Ingredients
- 1 cup Mini marshmallows For topping
- 1/2 cup Rice Krispies cereal Reserved for topping
- 1/4 cup Melted chocolate For drizzling (melted until smooth)
Instructions
- Prep the crust: Grease a 9-inch springform pan. In a medium saucepan over low heat, add the unsalted butter and allow it to melt slowly. Stir frequently so it doesn’t brown.
- Add marshmallow fluff to the melted butter and stir continuously until the mixture is smooth and evenly combined. Remove the pan from heat as soon as it’s smooth.
- Mix in the Rice Krispies cereal, folding gently until every piece is well-coated in the marshmallow-butter mixture.
- Firmly press the coated Rice Krispies into the bottom of the prepared 9-inch springform pan to form an even crust layer. Use the back of a measuring cup for a compact finish. Set aside to cool slightly.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until creamy and free of lumps. Add the granulated sugar and vanilla extract and continue to beat until smooth.
- Add the eggs one at a time, beating on low speed and ensuring each is incorporated before adding the next. Do not overmix — stop when the filling is smooth.
- Gently fold in the sour cream with a spatula until just combined. This keeps the filling silky and prevents overbeating.
- Pour the cheesecake filling over the prepared Rice Krispies crust, smoothing the top with an offset spatula to create an even layer.
- Bake: Preheat your oven to 325°F (165°C). Place the springform pan on a middle rack and bake for 45–50 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about one hour to minimize cracking.
- Add toppings: Once cooled to room temperature, sprinkle mini marshmallows and the extra 1/2 cup Rice Krispies over the top. Drizzle with the 1/4 cup melted chocolate in a decorative pattern.
- Chill: Refrigerate the cheesecake for at least 4 hours or ideally overnight to allow it to set fully before serving.
Notes
Store the cheesecake covered in the refrigerator for up to 4 days. You can freeze the cheesecake (without the crispy topping) for up to 1 month.