Thank you so much for being here again—truly, you make these kitchen adventures such a joy. Today’s recipe is one of those “I can’t believe this exists” desserts… and once you taste it, you’ll wonder why we haven’t been doing this our whole lives!
This Rice Krispie Treat Cheesecake is creamy, crack-free, marshmallowy bliss with a fun, crunchy twist. A childhood classic meets a silky bakery-style cheesecake—anything but boring!! If you want recipes like this delivered straight to your inbox, make sure you’re subscribed!
Now let’s make this show-stopping dessert.
What Is Rice Krispie Treat Cheesecake?
It’s exactly what it sounds like—a buttery, gooey Rice Krispie treat crust topped with a smooth, rich cheesecake, crowned with marshmallows, crispy cereal pieces, and a drizzle of chocolate. It’s whimsical, nostalgic, creamy, and crunchy all in one glorious bite.
Why You’ll Love This Cheesecake
- A fun twist on classic cheesecake
- No graham crackers—just pure Rice Krispie magic!
- Beautiful presentation with simple ingredients
- Kid-approved and adult-obsessed
- Perfect for parties, birthdays, and holidays
- Make-ahead friendly
- Surprisingly easy
What It Tastes Like
Imagine your favorite New York–style cheesecake… now imagine it sitting on a gooey marshmallow-butter Rice Krispie treat. Soft, velvety filling meets sweet crunch on the bottom, with extra marshmallows on top for that nostalgic treat-shop flavor.
It’s creamy, chewy, crispy, and totally unforgettable.
Benefits of This Recipe
- No complicated water bath required (optional!)
- Holds its shape beautifully
- Fun for kids to help make
- Uses pantry staples
- Impressive but simple
- Great for prepping a day in advance
Ingredients
Crust
- 3 cups (90 g) Rice Krispies cereal
- 1/4 cup (57 g) unsalted butter
- 1/3 cup (95 g) marshmallow fluff
(or 1 1/2 cups mini marshmallows, melted)
Cheesecake Filling
- 16 oz (454 g) full-fat cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1 tsp vanilla extract
- 2 large eggs, room temp
- 1/2 cup (120 g) sour cream (or Greek yogurt)
Topping
- 1 cup (60 g) mini marshmallows
- 1/2 cup (15 g) Rice Krispies cereal
- 1/4 cup (45 g) melted chocolate chips
Tools You’ll Need
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Hand or stand mixer
- Spatula
- Saucepan
- Aluminum foil (for optional water bath)
- Sharp knife for slicing
Ingredient Additions & Substitutions
Add-Ins
- Swirl caramel or chocolate into the filling
- Add 1/2 cup chocolate chips to the crust
- Toast the marshmallows on top for s’mores vibes
- Add a drizzle of white chocolate
Substitutions
- Cocoa Krispies for a chocolaty crust
- Marshmallow cream OR melted mini marshmallows—both work
- Greek yogurt instead of sour cream
How to Make Rice Krispie Treat Cheesecake (Step-by-Step)
1. Prep the Pan
Grease a 9-inch springform pan.
Line the bottom with parchment.
(If using a water bath, wrap exterior in heavy-duty foil.)
Preheat oven to 325°F (165°C).
2. Make the Crust
Melt butter in a saucepan over low heat.
Stir in marshmallow fluff (or melted marshmallows) until smooth.
Fold in 3 cups Rice Krispies until fully coated.
Press into the bottom of the pan—nice and firm.
Chill for 10 minutes.
3. Prepare the Filling
Beat cream cheese + sugar for 2 minutes until smooth.
Add vanilla.
Mix in eggs one at a time—don’t overbeat.
Fold in sour cream gently.
4. Assemble & Bake
Pour filling over chilled crust.
Bake 45–50 minutes until edges are set and center is slightly wobbly.
Turn off oven, crack door, cool inside for 1 hour.
5. Add Toppings
Cool on counter 30 minutes.
Add mini marshmallows + Rice Krispies.
Drizzle melted chocolate.
6. Chill
Refrigerate at least 4 hours or overnight for the perfect slice.
7. Serve
Run a knife around the edges.
Slice using a hot, dry knife for clean cuts.
What to Serve With This Cheesecake
- Fresh berries
- Warm chocolate sauce
- Fresh whipped cream
- Coffee, lattes, or hot cocoa
- Vanilla ice cream (trust me!)
Tips for the Best Cheesecake
- Use room-temp cream cheese for the smoothest filling.
- Don’t overmix—prevents cracking.
- Press the crust firmly so it holds shape when slicing.
- Chill overnight for best flavor and texture.
- Dip your knife in hot water between cuts for perfect slices.
Storage Instructions
- Refrigerator: Up to 5 days
- Freezer: Up to 2 months (freeze without toppings)
- Thaw: Overnight in fridge
General Information
- Prep Time: 20 minutes
- Bake Time: 45–50 minutes
- Cooling + Chill Time: ~5 hours
- Total Time: ~6 hours
- Servings: 10–12
FAQ
Can I make this no-bake?
Not this version, but I can write you a no-bake version if you’d like!
Does the crust get soggy?
Nope! It stays crisp-chewy, like a classic Rice Krispie treat.
Can I double the recipe?
Yes—use a 10-inch springform pan or two 8-inch pans.
Can I toast the marshmallows?
YES—and it’s delicious for a s’mores-inspired finish.
Conclusion
This Rice Krispie Treat Cheesecake has everything—creamy, velvety cheesecake on top, gooey marshmallow Krispie crust on the bottom, fun toppings for crunch and nostalgia. It’s playful, impressive, and unbelievably delicious.
If you loved this, try these next:
- S’mores Cheesecake Bars
- No-Bake Marshmallow Pie
- Chocolate Crunch Icebox Cake
Share the Sweetness!
If you whip this up, leave a review and share your photos on Pinterest—I LOVE seeing your dessert creations!
Nutritional Information (Approx. per slice)
- Calories: ~390
- Fat: 25g
- Carbs: 34g
- Protein: 5g
Leave a Reply