Rice Krispy Treat No-Bake Cheesecake

Prep Time: 20 minutes
Chill Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8

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🧁 Ingredients

For the Rice Krispy Crust:

• 4 cups Rice Krispies cereal
• 4 tablespoons butter
• 1 (10-oz) bag mini marshmallows

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1½ cups heavy whipping cream, cold

Optional Toppings:

• Whipped cream
• Melted white or milk chocolate drizzle
• Extra Rice Krispies for garnish

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🍰 Instructions

1. Prepare the Crust:
   In a large saucepan, melt the butter over low heat. Add marshmallows and stir until completely melted and smooth.
   Remove from heat, then quickly mix in the Rice Krispies until fully coated.
2. Form the Base:
   Press the warm Rice Krispy mixture firmly and evenly into the bottom and up the sides of a 9-inch springform pan.
   Use parchment paper or a greased spoon to prevent sticking. Let it cool completely.
3. Make the Cheesecake Filling:
   In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
   In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined and airy.
4. Assemble the Cheesecake:
   Spoon the cheesecake filling over the cooled Rice Krispy crust, smoothing the top with a spatula.
   Cover and refrigerate for at least 3 hours, or until set.
5. Serve and Enjoy:
   Remove from the pan, top with whipped cream, melted chocolate, or extra cereal, and slice into creamy, crunchy perfection!