If you’ve ever wished for a dessert that combines the nostalgic crunch of Rice Krispie treats with the indulgent creaminess of cheesecake, this Rice Krispie Treat Cheesecake is your dream come true. It’s playful, delicious, and surprisingly easy to make. A buttery, marshmallow-packed Rice Krispie crust replaces the traditional graham cracker base, adding a chewy texture that perfectly contrasts the silky cheesecake filling. I made this once for a birthday party, and it disappeared faster than any other dessert on the table. Each bite offers that perfect balance of gooey, crispy, and creamy—like a childhood favorite dessert all grown up. Whether you’re making it for a special occasion or just because you deserve a treat, this cheesecake will impress everyone at first bite.
Why You’ll Love This Recipe
This recipe takes two beloved classics and transforms them into one show-stopping dessert. The no-bake crust saves time, while the cheesecake layer is luxuriously creamy. It’s simple enough for beginners but impressive enough for celebrations, making it a guaranteed crowd-pleaser.
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Rice Krispie Treat Cheesecake Recipe – Crunchy, Creamy, and Irresistibly Fun
- Total Time: 4 hrs 30 mins (including chilling)
- Yield: 10 servings
- Diet: Vegetarian
Description
Rice Krispie Treat Cheesecake is a fun and decadent dessert that combines the crunch of gooey marshmallow cereal treats with a creamy, no-bake cheesecake filling. It’s a playful twist on the classic cheesecake — sweet, crispy, and irresistibly creamy!
Ingredients
- 6 cups (160g) Rice Krispies cereal
- 5 tbsp (70g) unsalted butter
- 1 (10 oz / 280g) bag mini marshmallows
- 16 oz (450g) cream cheese, softened
- 1 cup (240ml) heavy whipping cream
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract
- 1/4 cup (60g) sour cream
- 1 packet (7g) unflavored gelatin (optional, for firmness)
- 2 tbsp cold water (if using gelatin)
- Whipped cream and Rice Krispies for garnish (optional)
Instructions
- In a large pot over low heat, melt butter and add mini marshmallows. Stir until smooth and fully melted.
- Remove from heat and quickly stir in Rice Krispies cereal until evenly coated.
- Press the mixture evenly into the bottom and up the sides of a 9-inch springform pan to form the crust. Use lightly buttered fingers or a spatula to press firmly. Set aside to cool.
- In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy.
- Add sour cream and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- (Optional) If using gelatin: sprinkle gelatin over cold water, let bloom for 5 minutes, then microwave for 10 seconds to dissolve. Mix into cheesecake filling before folding in whipped cream.
- Spoon the cheesecake mixture over the cooled Rice Krispie crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Before serving, top with whipped cream and sprinkle extra Rice Krispies on top for crunch.
Notes
- Make sure the crust cools completely before adding the cheesecake filling.
- For extra flavor, drizzle melted white or milk chocolate on top before chilling.
- Store covered in the refrigerator for up to 3 days.
- To make it gluten-free, use certified gluten-free crispy rice cereal.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Rice Krispies cereal forms the crunchy base of this cheesecake. Its light, crispy texture gives the crust a playful twist that’s both nostalgic and delicious.
Marshmallows act as the binding ingredient for the crust, adding sweetness and that signature gooey texture everyone loves.
Butter melts into the marshmallows, creating a smooth, rich coating that keeps the crust chewy yet firm.
Cream cheese forms the heart of the filling—smooth, tangy, and creamy. Use full-fat cream cheese for the best texture.
Powdered sugar sweetens the filling while keeping it smooth and velvety.
Vanilla extract enhances the flavor of both the crust and filling, adding a hint of warmth and depth.
Heavy cream or whipping cream adds lightness and volume to the filling when whipped, balancing the dense cream cheese beautifully.
White chocolate chips (optional) melt into the filling for an extra layer of creamy sweetness.
Mini Rice Krispies or extra cereal can be sprinkled on top for added crunch and visual appeal.
Sprinkles or melted chocolate drizzle (optional) add a festive finish, making this cheesecake as fun to look at as it is to eat.
Directions
Start by making the crust. In a large saucepan over low heat, melt butter. Add marshmallows and stir until completely melted and smooth. Remove from heat and quickly stir in the Rice Krispies cereal until fully coated.
Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust. Use a greased spatula or wax paper to press it flat. Let the crust cool completely while you prepare the cheesecake filling.
In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Add vanilla extract and mix until combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. If using melted white chocolate, fold it in at this stage for extra richness.
Spread the cheesecake filling evenly over the cooled Rice Krispie crust. Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
Before serving, top with a drizzle of melted chocolate, whipped cream, or extra Rice Krispies for decoration. Slice, serve chilled, and enjoy the layers of crispy and creamy perfection.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 10–12 people. Prep time: 25 minutes. Chill time: at least 4 hours. Total time: about 4½ hours, including chilling.
Storage/reheating
Store your Rice Krispie Treat Cheesecake in the refrigerator, covered, for up to 4 days. For longer storage, freeze slices individually for up to 2 months. Thaw overnight in the fridge before serving. Avoid microwaving to preserve the texture of the crust.
Variations and Customizations
Chocolate Rice Krispie Cheesecake – Use cocoa Rice Krispies for a chocolatey twist.
Peanut Butter Version – Add ½ cup melted peanut butter to the crust mixture for nutty flavor.
S’mores Cheesecake – Mix crushed graham crackers and mini marshmallows into the crust for a campfire-inspired dessert.
Strawberry Delight – Top with strawberry compote or fresh berries for a fruity finish.
Cookies and Cream – Add crushed chocolate sandwich cookies to the cheesecake filling.
Birthday Cake Style – Fold colorful sprinkles into the filling and top with whipped cream for a party-ready look.
Caramel Crunch – Drizzle caramel sauce between layers for an extra gooey surprise.
Mint Chocolate – Add peppermint extract and chocolate drizzle for a refreshing twist.
No-Dairy Option – Use dairy-free cream cheese, butter, and marshmallows for a vegan-friendly version.
Mini Cheesecakes – Make individual servings in muffin tins for easy portion control and presentation.
FAQs
Can I use store-bought Rice Krispie treats for the crust?
Yes, just press softened store-bought treats into your pan to save time.
Do I need to bake the crust?
No, the Rice Krispie crust is no-bake and sets beautifully once cooled.
Can I make this ahead of time?
Yes, it’s perfect for making a day ahead since it needs time to chill.
Why is my crust too sticky?
Press it firmly and allow it to cool completely before adding the filling.
Can I use low-fat cream cheese?
Yes, but full-fat gives the best creamy texture.
How do I prevent the filling from becoming runny?
Whip the cream to stiff peaks and fold gently to maintain structure.
Can I use Cool Whip instead of whipped cream?
Yes, substitute an equal amount for a lighter shortcut.
How long should I chill it before serving?
At least 4 hours, but overnight chilling yields the best results.
Can I freeze it?
Yes, freeze for up to 2 months in airtight containers.
How should I serve it?
Serve chilled, garnished with extra Rice Krispies, whipped cream, or a drizzle of chocolate.
Conclusion
The Rice Krispie Treat Cheesecake is a playful, irresistible dessert that brings out the inner child in everyone. With its crispy marshmallow crust and smooth cheesecake filling, it offers the perfect blend of texture and flavor. It’s fun, festive, and easy to make—a dessert that stands out at any gathering. Once you try it, this cheesecake will become one of your go-to recipes whenever you need something both nostalgic and decadent.
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