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Rice Krispy Treat No-Bake Cheesecake

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Prep Time: 30 minutes | Chill Time: 4 hours (minimum)
Total Time: 4 hours 30 minutes (mostly inactive)
Difficulty: Easy
Sweetness Level: Nostalgically Sweet
Servings: 12
Texture: Crispy, Creamy, Dreamy

This recipe is a delightful, whimsical fusion of two American dessert icons: the beloved, crispy-sweet Rice Krispy Treat and the rich, creamy indulgence of cheesecake. It replaces the traditional graham cracker crust with a buttery, marshmallow-kissed cereal base and layers it with a light, tangy no-bake cheesecake filling. The result is a playful, textural masterpiece that’s surprisingly simple to make. It requires no oven, just a bit of patience while it chills. Perfect for birthdays, potlucks, or bringing a smile to anyone who grew up with the snap, crackle, pop of childhood.

Ingredients

For the Rice Krispy Treat Crust:

  • 3 tbsp (42g) unsalted butter

  • 1 (10 oz / 285g) bag regular marshmallows (about 40 marshmallows)

  • ½ tsp pure vanilla extract

  • Pinch of fine sea salt

  • 6 cups (180g) crispy rice cereal (like Rice Krispies)

For the No-Bake Cheesecake Filling:

  • 16 oz (452g) full-fat cream cheese, softened to room temperature

  • 1 cup (120g) powdered sugar, sifted

  • 1 ½ tsp pure vanilla extract

  • 1 tbsp fresh lemon juice

  • ¼ tsp fine sea salt

  • 1 ¼ cups (300ml) heavy cream, cold

For the Marshmallow Topping & Garnish:

  • 1 cup (about 40) mini marshmallows

  • 1 tbsp (14g) unsalted butter

  • ½ cup (50g) crispy rice cereal, for sprinkling

  • Optional: ½ cup (85g) semi-sweet chocolate chips, melted for drizzle

Equipment

  • 9-inch springform pan (or a 9×13 inch baking dish for bars)

  • Large saucepan

  • Stand mixer or hand mixer

  • Rubber spatula

  • Parchment paper

Instructions

Step 1: Prepare the Pan

Lightly grease the bottom and sides of a 9-inch springform pan. For flawless removal, cut a circle of parchment paper to fit the bottom and place it inside. Grease the paper as well. Set aside.

Step 2: Create the Crispy Crust

This is a classic Rice Krispy Treat recipe, pressed into a pan to form a firm, sweet crust.

  1. In a large saucepan, melt the 3 tablespoons of butter over low heat. Add the entire bag of regular marshmallows.

  2. Stir constantly with a rubber spatula until the marshmallows are completely melted, smooth, and no lumps remain. This will take about 5-7 minutes. Be patient and keep the heat low to prevent browning or scorching.

  3. Remove the saucepan from the heat. Immediately stir in the ½ teaspoon vanilla extract and the pinch of salt.

  4. Quickly add the 6 cups of crispy rice cereal. Gently fold and stir until every piece of cereal is thoroughly and evenly coated in the marshmallow mixture.

  5. Immediately transfer the hot cereal mixture into the prepared springform pan. Using lightly buttered fingers or the bottom of a greased measuring cup, press the mixture firmly and evenly into the bottom of the pan and about 1 inch up the sides, creating a sturdy crust with raised edges. Work quickly before the marshmallow sets.

  6. Set the crust aside to cool and firm up completely, about 30 minutes, while you make the filling.

Step 3: Whip the Cheesecake Filling

The key here is a stable, fluffy filling that holds its shape.

  1. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), beat the softened cream cheese on medium speed for 2-3 minutes until completely smooth and lump-free, scraping down the sides of the bowl as needed.

  2. Add the sifted powdered sugar, 1 ½ teaspoons vanilla extract, lemon juice, and salt. Beat on low until combined, then on medium until smooth and creamy, about 1 minute.

  3. In a separate clean bowl, using the whisk attachment (or a clean set of beaters), whip the cold heavy cream on medium-high speed until stiff peaks form. Be careful not to over-whip into butter.

  4. Using a rubber spatula, gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until no white streaks remain. Be gentle to maintain the airy volume.

Step 4: Assemble and Chill

  1. Pour the fluffy cheesecake filling into the cooled and firmed Rice Krispy crust. Smooth the top with an offset spatula.

  2. Cover the pan tightly with plastic wrap. Refrigerate for at least 4 hours, but ideally 6 hours or overnight. This is non-negotiable for the filling to set properly.

Step 5: Add the Toasted Marshmallow Topping (Optional but Recommended)

This step adds visual appeal and a delicious, gooey texture.

  1. Up to 2 hours before serving, prepare the topping. In a medium microwave-safe bowl, combine the mini marshmallows and 1 tablespoon of butter.

  2. Heat in the microwave on high for 20-second intervals, stirring well after each, until the marshmallows are puffed and melted. Usually takes 40-60 seconds total.

  3. Immediately drizzle and dollop the melted marshmallow mixture over the top of the chilled cheesecake. Use a knife or offset spatula to swirl it lightly.

  4. Quickly sprinkle the ½ cup of additional crispy rice cereal over the marshmallow topping, pressing gently so it adheres. The residual heat from the marshmallow will act as glue.

  5. Return the cheesecake to the fridge for at least 30 minutes to let the topping set.

Step 6: Serve

  1. Just before serving, run a thin knife dipped in hot water around the inside edge of the springform pan. Release the clamp and carefully remove the outer ring.

  2. If using, drizzle melted chocolate in zig-zags over the top for a final flourish.

  3. To slice, use a sharp, thin-bladed knife. For ultra-clean cuts, dip the knife in hot water and wipe it dry between each slice.

  4. Serve cold, and enjoy the fantastic contrast of creamy, tangy filling and the sweet, crispy, chewy crust.

Recipe Notes & Success Tips

  • Cream Cheese is Key: Your cream cheese must be fully softened at room temperature (leave out for 2-3 hours). Cold cream cheese will create lumps no matter how long you beat it.

  • Crust Pressing: Pressing the hot cereal mixture firmly is crucial for a crust that holds together when sliced. Don’t be shy—use some pressure.

  • Filling Stability: Ensure your heavy cream is very cold for maximum volume when whipped. Do not substitute with whipped topping or lower-fat cream; the filling may not set.

  • Make-Ahead Marvel: This dessert is perfect for making a day in advance. The flavors meld, and the texture becomes perfect. Store covered in the refrigerator for up to 3 days.

  • Bar Variation: For easier serving at a party, make this in a 9×13 inch baking dish. Simply press the crust evenly into the bottom (no need for sides), top with filling, chill, and cut into squares.

  • Flavor Twists: Add ½ cup of rainbow sprinkles to the cheesecake filling before chilling for a “Birthday Cake” version. Or, fold in ⅔ cup of crushed Oreos for a “Cookies & Cream” twist.

The Nostalgia Factor

This dessert is a conversation starter and a guaranteed crowd-pleaser. It cleverly balances the mature, tangy profile of cheesecake with the universally beloved, simple sweetness of a Rice Krispy Treat. It’s the dessert that says, “Let’s have fun.”

Nutrition Information (Per Serving, 1 of 12 slices)

  • Calories: ~480 kcal

  • Total Fat: 31g

    • Saturated Fat: 19g

  • Cholesterol: 95mg

  • Sodium: 280mg

  • Total Carbohydrates: 46g

    • Dietary Fiber: 0g

    • Sugars: 31g

  • Protein: 5g

Note: Nutritional information is an estimate based on specific ingredients and brands. Values will vary, especially if toppings are modified. This is a rich, celebratory dessert.

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