Rice Krispie Cheesecake is a fun twist on the classic cheesecake, combining the creamy, rich filling you love with a crunchy Rice Krispie crust. This no-bake dessert is perfect for parties, potlucks, or any time you want a treat that’s both nostalgic and indulgent. The crispy crust adds a delightful contrast to the smooth cheesecake filling, making it a hit with kids and adults alike.
Table of Contents
- Introduction
- Ingredients
- Step-by-Step Instructions
- Cook Notes & Tips
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Rice Krispie Crust
- 4 cups Rice Krispies cereal
- 1/2 cup unsalted butter
- 1 (10-ounce) bag mini marshmallows
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, cold
For the Topping (optional)
- Fresh berries
- Chocolate shavings
- Whipped cream
Step-by-Step Instructions
Step 1: Make the Rice Krispie Crust
- In a large saucepan, melt the butter over medium heat. Add the mini marshmallows and stir until completely melted and smooth.
- Remove from heat and immediately stir in the Rice Krispies cereal, mixing until evenly coated.
- Press the mixture into the bottom of a greased 9-inch springform pan, using a spatula or your hands to create an even layer. Let the crust cool and set for about 15-20 minutes.
Step 2: Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
Step 3: Assemble the Cheesecake
- Spoon the cheesecake filling over the cooled Rice Krispie crust, spreading it evenly with a spatula.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is firm and set.
Step 4: Add Toppings and Serve
- Once set, remove the cheesecake from the springform pan and transfer it to a serving plate.
- Top with fresh berries, chocolate shavings, or whipped cream if desired.
- Slice and serve chilled.
Cook Notes & Tips
- Pressing the Crust: Use a piece of parchment paper or wax paper to help press the sticky Rice Krispie mixture into an even layer without it sticking to your hands.
- Chilling Time: Be sure to chill the cheesecake long enough for it to fully set, at least 4 hours or overnight for best results.
- Cutting the Cheesecake: Use a sharp knife dipped in hot water to get clean slices. Wipe the knife between each cut.
Variations
- Chocolate Rice Krispie Crust: Add 1/4 cup of cocoa powder to the marshmallow mixture for a chocolate-flavored crust.
- Peanut Butter Cheesecake: Add 1/2 cup of peanut butter to the cream cheese mixture for a rich peanut butter flavor.
- Fruit Swirl Cheesecake: Swirl in a few tablespoons of fruit preserves (such as raspberry or strawberry) into the cheesecake filling before chilling.
Frequently Asked Questions (FAQs)
1. Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake can be made up to 2 days in advance. Just keep it covered in the refrigerator until ready to serve.
2. How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
3. Can I Freeze Rice Krispie Cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.
4. Can I Use a Different Cereal for the Crust?
Absolutely! You can use other cereals like Cocoa Krispies, Cornflakes, or even crushed graham crackers for a different twist.
Rice Krispie Cheesecake is a delightful combination of creamy cheesecake and a crunchy, nostalgic crust. This no-bake dessert is easy to make and perfect for any occasion, adding a fun twist to a classic favorite. Whether topped with berries or enjoyed as is, this cheesecake is sure to bring smiles to everyone who tries it.
Happy baking!
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