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Delicious Rice Krispie Treat Cheesecake topped with crispy marshmallow layer

Rice Krispie Treat Cheesecake

Creamy, crunchy, and wildly nostalgic — this Rice Krispie Treat Cheesecake is the kind of dessert that makes everyone gather around the table.
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Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 servings

Equipment

  • Medium Saucepan
  • Large mixing bowl
  • 9-inch Springform Pan

Ingredients

Crust Ingredients

  • 3 cups Rice Krispies cereal for the crust
  • 1/4 cup unsalted butter cut into pieces, room temperature for easier melting
  • 1/3 cup marshmallow fluff for the crust, measured at room temperature

Filling Ingredients

  • 16 oz cream cheese softened to room temperature for smooth mixing
  • 1/2 cup granulated sugar for the filling
  • 1 teaspoon vanilla extract pure vanilla for best flavor
  • 2 large eggs room temperature
  • 1/2 cup sour cream for creaminess, stirred smooth

Topping Ingredients

  • 1 cup mini marshmallows for topping, can be toasted
  • 1/2 cup Rice Krispies cereal extra, for topping and crunch
  • 1/4 cup melted chocolate semi-sweet or milk chocolate, melted for drizzling

Instructions

  • Prep the Crust: In a medium saucepan over low heat, melt the unsalted butter. Add the marshmallow fluff and stir until smooth. Remove from heat and mix in the Rice Krispies until well-coated. Firmly press the mixture into the bottom of a greased 9-inch springform pan. Set aside.
  • Make the Cheesecake Filling: In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth. Add in the eggs one at a time, ensuring each is well incorporated before adding the next. Gently fold in the sour cream.
  • Combine and Pour: Pour the cheesecake filling over the prepared Rice Krispie crust, smoothing the top with a spatula.
  • Bake: Preheat your oven to 325°F (165°C). Bake the cheesecake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door ajar, letting the cheesecake cool in the oven for about one hour.
  • Add Toppings: Once cooled, sprinkle mini marshmallows and the extra Rice Krispies over the top, then drizzle with melted chocolate.
  • Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.

Notes

Extra tips or suggestions here: Soften cream cheese fully for smooth mixing, and avoid overbeating eggs to prevent cracks.