Ingredients
🍯 For the Rice Krispie Crust:
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3 tablespoons unsalted butter
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1 (10-ounce) bag mini marshmallows (about 5 cups)
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5 cups Rice Krispies cereal
🧁 For the Cheesecake Filling:
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16 ounces (2 packages) cream cheese, softened
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½ cup powdered sugar
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1 teaspoon vanilla extract
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1 teaspoon lemon juice (optional, for brightness)
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1½ cups heavy whipping cream, cold
🍫 Optional Toppings:
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Melted chocolate drizzle
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Extra Rice Krispie bits
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Whipped cream or sprinkles
Instructions
1. Make the Rice Krispie Crust
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In a large pot over medium heat, melt the butter.
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Add marshmallows and stir until completely melted and smooth.
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Remove from heat and stir in Rice Krispies until fully coated.
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Press mixture firmly and evenly into the bottom of a 9-inch springform pan (use greased hands or wax paper).
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Chill in the refrigerator while preparing the cheesecake layer.
2. Make the Cheesecake Filling
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In a large bowl, beat cream cheese, powdered sugar, vanilla, and lemon juice (if using) until smooth and creamy.
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In a separate bowl, whip the heavy cream until stiff peaks form.
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Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
3. Assemble the Cheesecake
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Spread the cheesecake filling evenly over the chilled Rice Krispie crust.
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Smooth the top with a spatula.
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Cover and refrigerate for at least 4 hours, or overnight, until firm.
4. Add Toppings & Serve
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Drizzle with melted chocolate, add a dollop of whipped cream, or sprinkle with extra cereal for crunch.
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Slice with a warm knife for clean edges and serve chilled!
