Rice Krispie Treat Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
½ cup (1 stick) unsalted butter
02 -
1 (10 oz) bag mini marshmallows
03 -
8 cups Rice Krispies cereal
→ Filling
04 -
1 cup heavy cream, chilled
05 -
16 oz (2 blocks) full-fat cream cheese, softened
06 -
½ cup confectioners’ sugar
07 -
¾ cup Marshmallow Fluff
08 -
1 teaspoon pure vanilla extract
→ Toppings (optional)
09 -
Whipped cream or Cool Whip
10 -
Drizzled white or milk chocolate
11 -
Mini marshmallows or Rice Krispies clusters
# Instructions:
01 -
Melt unsalted butter in a saucepan over medium heat. Add mini marshmallows and stir continuously until fully melted and smooth.
02 -
Remove the saucepan from heat and fold in Rice Krispies cereal until evenly coated. Reserve 3 cups of the mixture for topping.
03 -
Press the remaining marshmallow-cereal mixture firmly into the bottom of a 9-inch springform pan, then chill to set.
04 -
Whip the chilled heavy cream until stiff peaks form and set aside.
05 -
Beat softened cream cheese and confectioners’ sugar together until smooth and creamy.
06 -
Incorporate Marshmallow Fluff and pure vanilla extract into the cream cheese mixture until fully combined.
07 -
Gently fold the whipped cream into the cream cheese mixture to preserve airiness.
08 -
Pour the filling evenly over the chilled crust and smooth the surface.
09 -
Form the reserved Rice Krispies mixture into clusters and chill until firm.
10 -
Top the filling with the prepared Rice Krispies clusters and optional drizzled chocolate or whipped cream as desired.
11 -
Refrigerate the assembled dessert for at least 4 hours or overnight to ensure proper setting.
# Notes:
01 -
Use full-fat cream cheese for optimal flavor and texture. Thorough chilling yields a firmer, creamier consistency. Line the springform pan with parchment paper for easier removal.