Description
Cheesecake Rice Krispies Treats combine the creamy richness of cheesecake with the classic crunch of Rice Krispies for a no-bake dessert that’s both fun and indulgent.
Ingredients
Units
Scale
- 3 tbsp unsalted butter
- 1 package (10 oz) mini marshmallows
- 1/2 tsp vanilla extract
- 6 cups Rice Krispies cereal
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp lemon juice
- 1/2 tsp vanilla extract (for cheesecake layer)
- 1 cup whipped topping or whipped cream
- 1/2 cup graham cracker crumbs (optional for topping)
Instructions
- In a large saucepan, melt butter over low heat. Add mini marshmallows and stir until completely melted.
- Stir in vanilla extract and remove from heat.
- Add Rice Krispies cereal and stir until evenly coated.
- Press the mixture into a greased 9×13 inch pan. Allow to cool completely.
- In a mixing bowl, beat cream cheese until smooth. Add powdered sugar, lemon juice, and vanilla extract. Mix well.
- Fold in the whipped topping or whipped cream until fully incorporated.
- Spread the cheesecake mixture evenly over the cooled Rice Krispies base.
- Optional: Sprinkle graham cracker crumbs on top for added cheesecake flavor.
- Chill in the refrigerator for at least 2 hours before slicing and serving.
Notes
- Make sure the Rice Krispies base is completely cool before spreading the cheesecake layer to prevent melting.
- Use full-fat cream cheese for a richer texture.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg