Rice Krispie Treat Cheesecake
A delightful dessert combining creamy cheesecake with a crunchy Rice Krispie crust, perfect for parties or a sweet treat at home.
Ingredients
For the crust
- 3 cups Rice Krispies cereal
- ¼ cup unsalted butter Melted
- ⅓ cup marshmallow fluff
For the cheesecake filling
- 16 oz cream cheese Softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sour cream
For the topping
- 1 cup mini marshmallows
- ½ cup Rice Krispies cereal
- ¼ cup melted chocolate For drizzling
Instructions
Preparation of the crust
- In a medium saucepan, melt the butter over low heat. Add the marshmallow fluff and stir until smooth. Remove from heat and mix in the Rice Krispies until they are fully coated.
- Press this mixture into the bottom of a greased 9-inch springform pan. Set aside.
Make the cheesecake filling
- In a large bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
- Add the eggs one at a time, beating well after each. Fold in the sour cream and pour this filling over your prepared crust.
Bake
- Preheat your oven to 325°F (165°C). Bake the cheesecake for 45-50 minutes or until it is set.
- Turn off the oven and leave the door slightly open, allowing the cheesecake to cool in the oven for 1 hour.
Add the topping
- Once cooled, sprinkle mini marshmallows and extra Rice Krispies on top of the cheesecake. Drizzle with melted chocolate for a delicious finishing touch.
Chill and Serve
- Refrigerate your cheesecake for at least 4 hours, or overnight for best results.
- Slice into wedges and serve chilled, garnished with extra mini marshmallows or a drizzle of chocolate.
Notes
Make sure the cream cheese is softened before mixing, and press the crust firmly into the base. Allow cooling before adding toppings to prevent melting.