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Rice Krispie Treats Cheesecake

A delightful dessert that combines the crunchy sweetness of Rice Krispies with the creamy richness of cheesecake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the crust
  • 6 cups Rice Krispies cereal
  • 3 tablespoons unsalted butter
  • 1 package mini marshmallows (10 oz)
For the cheesecake filling
  • 16 oz cream cheese, softened Ensure fully softened to prevent lumps.
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs Add one at a time, beating well after each addition.
  • 1/2 cup sour cream

Method
 

Preparation
  1. Line a 9-inch springform pan with parchment paper and lightly grease the sides.
  2. In a large saucepan, melt the butter over low heat.
  3. Add the mini marshmallows and stir until completely melted and smooth.
  4. Remove from heat and immediately stir in the Rice Krispies cereal until evenly coated.
  5. Press the Rice Krispies mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese until smooth and creamy.
  2. Add sugar and vanilla extract, and mix until well combined.
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in the sour cream until the batter is smooth.
  5. Pour the cream cheese batter over the Rice Krispies crust in the pan and spread evenly.
Baking
  1. Bake in a preheated oven at 325°F (163°C) for 50-60 minutes, or until the center is almost set but still slightly jiggly.
  2. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
  3. Remove from the oven, cover, and refrigerate for at least 4 hours or overnight before serving.

Notes

Serve chilled for the best texture and flavor. Pairs beautifully with fresh berries, chocolate sauce, or whipped cream. Refrigerate leftovers for up to 5 days, or freeze individual slices for up to 3 months.