A dreamy no-bake cheesecake with a gooey Rice Krispie treat crust and fluffy marshmallow cream filling. It’s crunchy, creamy, sweet, and totally nostalgic — the ultimate mashup dessert.
📝 Ingredients
For the Crust
½ cup (1 stick) unsalted butter
1 (10 oz) bag mini marshmallows
8 cups Rice Krispies cereal
For the Filling
1 cup heavy cream, chilled
16 oz (2 blocks) full-fat cream cheese, softened
½ cup confectioners’ sugar
¾ cup Marshmallow Fluff
1 tsp pure vanilla extract
👩🍳 Instructions
1️⃣ Prepare the Crust
In a large saucepan over medium heat, melt the butter.
Stir in the marshmallows and cook, stirring constantly, until completely melted and smooth (about 5–7 minutes). Remove from heat.
Immediately fold in the Rice Krispies cereal until evenly coated.
Set aside about 3 cups of the mixture for garnish.
Press the remaining cereal mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
Refrigerate while preparing the filling.
2️⃣ Make the Filling
In a chilled mixing bowl, whip the heavy cream on medium-high speed until stiff peaks form. Set aside.
In a separate large bowl, beat softened cream cheese and confectioners’ sugar until smooth and fluffy.
Add Marshmallow Fluff and vanilla extract; mix until fully combined.
Gently fold the whipped cream into the cream cheese mixture just until no streaks remain. Avoid overmixing to keep the texture light and airy.
3️⃣ Assemble
Pour the filling into the chilled crust and smooth the top.
Transfer the reserved Rice Krispies mixture to a loaf pan or parchment-lined surface. Press gently and chill for 15 minutes, then cut into small squares or break into clusters.
Just before serving, arrange the Rice Krispies pieces decoratively on top of the cheesecake.
4️⃣ Chill
Refrigerate for at least 4 hours, preferably overnight, until fully set before slicing.
Crunchy marshmallow crust + fluffy cheesecake filling = pure nostalgic dessert perfection 🥣✨