Marshmallow crisp rice cheesecake combines a buttery cereal crust with a creamy baked filling and a topping of mini marshmallows and chocolate.
The crust tastes like a classic marshmallow cereal bar, while the filling stays rich and smooth with cream cheese and sour cream. A drizzle of melted chocolate finishes the top and adds a little bitterness against the sweet marshmallows.
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Why This Marshmallow Crisp Rice Cheesecake Recipe Works
The crust is made from crisp rice cereal bound with melted butter and marshmallow creme. Because it needs no baking, it stays crunchy under the creamy filling and saves oven time.
The filling combines cream cheese, sugar, eggs, and sour cream. Sour cream adds tang and a softer slice, while a gentle oven temperature prevents cracks.
Cooling the cheesecake slowly in the turned off oven helps the center set evenly. Adding the marshmallows and chocolate only after the cake is cool keeps the topping from melting.
Ingredients for Marshmallow Crisp Rice Cheesecake
- 3 cups crisp rice cereal, for the crust
- 1/4 cup unsalted butter, melted
- 1/3 cup marshmallow creme
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup sour cream
- 1 cup mini marshmallows, for the topping
- 1/2 cup crisp rice cereal, for the topping
- 1/4 cup melted chocolate, for drizzling
Crisp rice cereal. Fresh cereal gives the crust its snap. Stale cereal turns chewy, so use a newly opened box.
Marshmallow creme. The creme binds the crust and adds the familiar marshmallow flavor. Warm it with the butter so it spreads easily.
Cream cheese. Use full fat cream cheese from a block and let it soften fully so the filling beats smooth with no lumps.
Sour cream. Sour cream balances the sweetness and keeps the slice creamy instead of dense.
Mini marshmallows. Add them after baking and cooling so they stay soft and white instead of melting into the top.
How to Make Marshmallow Crisp Rice Cheesecake
1. Make the crust Melt the butter in a saucepan over low heat, stir in the marshmallow creme until smooth, then remove from the heat and mix in 3 cups of cereal until fully coated.
2. Press the crust Press the mixture firmly into the bottom of a greased 9 inch springform pan, using the back of a measuring cup, and set it aside.
3. Heat the oven Heat the oven to 325 degrees F with a rack in the center.
4. Beat the filling Beat the cream cheese, sugar, and vanilla for 2 to 3 minutes, until smooth and creamy.
5. Add eggs and sour cream Beat in the eggs one at a time on low speed, then fold in the sour cream and pour the filling over the crust.
6. Bake the cheesecake Bake for 50 to 55 minutes, until the edges are set and the center jiggles slightly when the pan is nudged.
7. Cool in the oven Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour so it cools gradually.
8. Top and chill Cool to room temperature, then add the marshmallows, cereal, and chocolate drizzle. Refrigerate for at least 4 hours before slicing.
How to Serve Marshmallow Crisp Rice Cheesecake
Slice with a hot, dry knife wiped clean between cuts. Serve chilled with fresh berries or extra chocolate sauce. A dessert table also works with chocolate ganache, a bowl of dark chocolate mousse, a wedge of classic New York cheesecake, and fresh fruit pavlova.
How to Store and Reheat Marshmallow Crisp Rice Cheesecake
Cover and refrigerate the cheesecake for up to 4 days. Do not freeze it, because the marshmallows and cereal turn soggy when thawed. Keep leftover slices covered so the cereal crust stays as crisp as possible.
Tips and Variations for Marshmallow Crisp Rice Cheesecake
Soften the cream cheese. Leave it out for an hour so it beats without lumps, which prevents cracks.
Mix on low speed. High speed adds air that makes the cheesecake puff and then crack as it cools.
Wrap the pan. Wrap the outside of the springform pan in foil so butter or filling cannot leak.
Press the crust firmly. Use a flat measuring cup so the crust holds together when you slice.
Slice cleanly. Dip a long knife in hot water and wipe it dry between cuts.
Add the topping late. Add marshmallows and chocolate just before serving so the cereal stays crisp.
Try a different drizzle. Use milk chocolate or dark chocolate chips, melted in 20 second microwave intervals.
Handle eggs safely. Bake until the center is barely set, and keep leftovers cold. For general food safety advice, see the Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Marshmallow Crisp Rice Cheesecake
How do I know marshmallow crisp rice cheesecake is done?
The edges look set and the center still wobbles slightly like gelatin. It firms up as it cools and chills.
Can I make marshmallow crisp rice cheesecake a day ahead?
Yes. Bake and chill it the day before, then add the topping just before serving.
Why did my marshmallow crisp rice cheesecake crack?
Cracks come from overmixing, a hot oven, or fast cooling. Mix on low speed and let the cake cool slowly in the oven with the door open.
Can I bake the crust first?
You do not need to. The crust is sticky and sets as it cools, and a cereal crust can scorch if baked on its own.
What size pan do I need?
Use a 9 inch springform pan. A smaller pan needs a longer bake and may overflow.
Marshmallow Crisp Rice Cheesecake with Chocolate Drizzle
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Saucepan
- Foil
- Rubber spatula
- Sharp knife
Ingredients
Main Ingredients
- 3 cup crisp rice cereal for the crust
- ¼ cup unsalted butter melted
- ⅓ cup marshmallow creme
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs room temperature
- ½ cup sour cream
- 1 cup mini marshmallows for the topping
- ½ cup crisp rice cereal for the topping
- ¼ cup melted chocolate for drizzling
Instructions
Cooking
- Crust. Melt the butter with the marshmallow creme, stir in 3 cups of cereal, and press it into a greased 9 inch springform pan.
- Filling. Beat the cream cheese, sugar, and vanilla until smooth, then beat in the eggs and fold in the sour cream.
- Bake. Pour the filling over the crust and bake at 325 degrees F for 50 to 55 minutes, until the edges are set and the center wobbles slightly.
- Cool. Turn off the oven, crack the door, and cool for 1 hour, then cool to room temperature.
- Top and chill. Add the marshmallows, cereal, and chocolate drizzle, then refrigerate for at least 4 hours before slicing.
