Rice Krispie Cheesecake

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

1. Introduction
2. Ingredients
3. Step-by-Step Instructions
4. Cook Notes & Tips
5. Variations
6. Frequently Asked Questions (FAQs)
7. 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

1. In a large saucepan, melt the butter over medium heat. Add the mini marshmallows and stir until completely melted and smooth.
2. Remove from heat and immediately stir in the Rice Krispies cereal, mixing until evenly coated.
3. 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

1. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. In a separate bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.

Step 3: Assemble the Cheesecake

1. Spoon the cheesecake filling over the cooled Rice Krispie crust, spreading it evenly with a spatula.
2. 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

1. Once set, remove the cheesecake from the springform pan and transfer it to a serving plate.
2. Top with fresh berries, chocolate shavings, or whipped cream if desired.
3. 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!