Prep Time: 20 minutes
Chill Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8
🧁 Ingredients
For the Rice Krispy Crust:
- 4 cups Rice Krispies cereal
- 4 tablespoons butter
- 1 (10-oz) bag mini marshmallows
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream, cold
Optional Toppings:
- Whipped cream
- Melted white or milk chocolate drizzle
- Extra Rice Krispies for garnish
🍰 Instructions
- Prepare the Crust:
In a large saucepan, melt the butter over low heat. Add marshmallows and stir until completely melted and smooth.
Remove from heat, then quickly mix in the Rice Krispies until fully coated. - Form the Base:
Press the warm Rice Krispy mixture firmly and evenly into the bottom and up the sides of a 9-inch springform pan.
Use parchment paper or a greased spoon to prevent sticking. Let it cool completely. - Make the Cheesecake Filling:
In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined and airy. - Assemble the Cheesecake:
Spoon the cheesecake filling over the cooled Rice Krispy crust, smoothing the top with a spatula.
Cover and refrigerate for at least 3 hours, or until set. - Serve and Enjoy:
Remove from the pan, top with whipped cream, melted chocolate, or extra cereal, and slice into creamy, crunchy perfection!
