Introduction

This Rice Krispy Treat No-Bake Cheesecake combines a nostalgic cereal crust with a light, fluffy cheesecake filling. It’s a fun and easy dessert perfect for any occasion that requires no oven time.

A triangular piece of a two-layered crispy rice treat sits on a white plate with a thin gold rim, placed on a white marbled surface. The bottom layer is golden brown and dense with crispy rice pieces tightly packed together. The top layer is thicker, lighter in color, and covered with a glossy, creamy coating that slightly drips down the sides, giving it a smooth, sticky texture with visible puffed rice grains throughout. The edges appear soft but well-formed, showing the contrast between the crunchy base and the moister top layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 cups Rice Krispies cereal
¼ cup salted butter
1 (10 oz) bag miniature marshmallows
1 (8 oz) block cream cheese, softened
½ cup granulated sugar
1 tsp pure vanilla extract
1 (7 oz) jar marshmallow crème (e.g., Fluff)
1 (8 oz) tub Cool Whip, thawed
Whipped cream (homemade or canned, optional for garnish)
Cubed store-bought or homemade Rice Krispy Treats (optional for garnish)

Instructions

Step 1: Generously grease a 9- or 10-inch springform pan with nonstick spray and set it aside.
Step 2: In a large bowl, place the Rice Krispies cereal. In a medium saucepan over low heat, melt the butter and miniature marshmallows together, stirring constantly until smooth and fully combined. Pour this mixture over the cereal and stir until the cereal is evenly coated.
Step 3: Transfer the sticky cereal mixture into the prepared springform pan. Using a greased glass or spatula, firmly press it into the bottom and slightly up the sides to form a sturdy crust. Let it set at room temperature for 15–20 minutes.
Step 4: In a stand mixer or large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy, about 1 minute. Add the marshmallow crème and mix until fully incorporated.
Step 5: Gently fold in the thawed Cool Whip by hand with a spatula to keep the filling light and airy.
Step 6: Pour the filling into the set crust and smooth the top with an offset spatula or the back of a spoon.
Step 7: Refrigerate the assembled cheesecake for at least 2 hours, or until the filling is firm enough to hold its shape when sliced.
Step 8: Before serving, garnish by piping or dolloping whipped cream around the edges and topping with cubed Rice Krispy Treats if desired. Carefully release the springform pan collar and slice with a warm knife for clean cuts.

Tips & Variations

For an extra crunch, toast the Rice Krispies lightly before mixing with the marshmallow butter mixture.
Substitute Cool Whip with homemade whipped cream for a fresher taste.
Add a few drops of food coloring to the filling for a fun, festive twist.
Use mini chocolate chips or sprinkles to decorate the top along with the whipped cream for added texture and color.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it in the springform pan or transfer it to an airtight container. Reheat is not recommended since this is a no-bake chilled dessert; simply serve it cold for the best texture.

How to Serve

A slice of a three-layered dessert sits on a white plate with a slight gold rim, placed on a white marbled surface. The top and bottom layers are made of crispy puffed rice cereal bound together, showing a light golden-brown color and a crunchy texture with visible puffed grains. The middle layer is thick and creamy white, smooth and slightly soft, filling the space between the crispy layers. The image focuses closely on the slice, with a softly blurred background that suggests a cozy setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular pan instead of a springform pan?

Yes, you can use a regular pan lined with parchment paper for easier removal. Just lift the cheesecake out carefully after chilling, but a springform pan is best for clean slicing and presentation.

Is it necessary to chill the cheesecake for 2 hours?

Chilling is important for the filling to firm up and hold its shape when sliced. While you can serve it sooner, the texture will be softer and less stable.