Marshmallow Crisp Rice Cheesecake with Chocolate Drizzle
A baked cheesecake with a crisp rice cereal crust, creamy filling, mini marshmallows, and 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.
Notes
Substitutions: Use milk chocolate or dark chocolate for the drizzle.
Tips: Soften the cream cheese fully and mix on low speed to prevent cracks.
Storage: Refrigerate for up to 4 days. Do not freeze.