A Crunchy, Creamy Fusion of Nostalgia and Gourmet Delight

Imagine combining two of the most iconic desserts into one glorious treat: the crispy, marshmallowy joy of Rice Krispie treats, and the smooth, indulgent luxury of New York-style cheesecake. That’s exactly what this Rice Krispie Treat Cheesecake delivers—layer upon layer of texture, flavor, and childhood nostalgia wrapped in one elegant and show-stopping dessert.

This isn’t just a sweet—it’s an experience. From the chewy, buttery cereal crust to the rich and tangy cream cheese center, all topped with another crispy-marshmallow layer and a decorative flourish of marshmallows and chocolate drizzle, this dessert is bound to become your new favorite.

🍽 Why You’ll Love This Recipe

No traditional crust required: Instead of the usual graham cracker base, this recipe uses a buttery, gooey Rice Krispie layer that brings sweet crunch to every bite.
Crowd-pleasing flavor: Everyone—from kids to adults—will appreciate the playful nod to a childhood favorite elevated into a gourmet cheesecake.
Textural contrast: The crispiness of the cereal, softness of the marshmallows, and creaminess of the cheesecake are perfectly balanced.
Make-ahead friendly: With its long chill time, this is a great option to prepare a day before a party or event.
Fun to decorate: Use mini marshmallows, colorful sprinkles, or a dark chocolate drizzle for a truly Instagrammable finish.

🛒 Ingredients Breakdown

For the Rice Krispie Crust:

3 cups Rice Krispies cereal: These classic puffed rice bits create the perfect chewy base.
¼ cup unsalted butter: Adds richness and helps bind the crust.
⅓ cup marshmallow fluff: Acts as the “glue” for the cereal layer with sweet flavor and gooey texture.

For the Cheesecake Filling:

4 cups cream cheese (softened): This is equivalent to 4 standard 8-oz blocks. Use full-fat for best results.
1 cup granulated sugar: Perfectly sweetens the filling without overpowering it.
1 tsp vanilla extract: Adds warmth and depth of flavor.
4 large eggs: Bind the filling while maintaining a smooth texture.
1 cup sour cream: Adds tang and creaminess to balance the sweetness.

For the Rice Krispie Topping:

2 cups Rice Krispies cereal
¼ cup unsalted butter
½ cup marshmallow fluff

Optional Garnishes:

Mini marshmallows – For that extra-soft bite and visual appeal.
Melted chocolate – A drizzle of dark or semi-sweet chocolate finishes this dessert like a masterpiece.

🔪 Step-by-Step Instructions

1. Prepare the Rice Krispie Crust

In a large saucepan over low heat, melt ¼ cup butter and ⅓ cup marshmallow fluff, stirring until smooth. Add 3 cups of Rice Krispies, mixing until well coated.

Press the mixture into the bottom of a 9-inch springform pan lined with parchment or sprayed with non-stick spray. Use a spatula or flat measuring cup to press it in firmly and evenly.
Place in the fridge to chill while preparing the filling.

Tip: Lightly grease your hands or spatula with cooking spray to avoid sticking.

2. Make the Cheesecake Filling

In a large mixing bowl or stand mixer, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy (about 3 minutes).

Add the eggs one at a time, mixing just until each is incorporated to avoid overbeating. Stir in the sour cream until fully combined.

Pour the cheesecake filling over the chilled Rice Krispie crust, spreading evenly with a spatula.

3. Bake the Cheesecake

Preheat your oven to 325°F (163°C).

Place the springform pan on a baking sheet to catch drips, and bake the cheesecake for about 1 hour, or until the center is just set (it should jiggle slightly when tapped).

Turn off the oven and crack the door open slightly. Let the cheesecake cool inside for 30 minutes to prevent cracking. Then remove and let cool to room temperature on a wire rack.

Refrigerate the cooled cheesecake for at least 4 hours, or preferably overnight.

4. Prepare the Topping

Just before serving, repeat the crust process for the topping. In a saucepan, melt ¼ cup butter and ½ cup marshmallow fluff, stir in 2 cups Rice Krispies, and mix until coated.

Gently spread this warm topping over the chilled cheesecake using a spatula. Let it cool for a few minutes.

Top with mini marshmallows and drizzle with melted chocolate for a beautiful and flavorful finish.

Optional: Use a piping bag with chocolate ganache for a cleaner decorative drizzle.

🧊 Storage Tips

Refrigerator: Store in the fridge, tightly covered, for up to 5 days.
Freezer: Freeze (without toppings) for up to 2 months. Wrap tightly in plastic and foil. Thaw in the fridge overnight before topping and serving.

💡 Tips for the Perfect Rice Krispie Cheesecake

Use fresh cereal: Stale cereal will result in a chewy—not crunchy—texture.
Don’t overbake: Slight jiggle in the center means your cheesecake is perfectly set.
Use a hot knife for clean slices: Dip your knife in hot water and wipe dry between cuts.
Room temperature cream cheese and eggs: Ensures a smoother batter without lumps.

🥄 Serving Ideas

This cheesecake is rich and satisfying on its own, but here are a few ways to elevate the presentation:

Add colorful sprinkles for birthdays or holidays.
Top with caramel drizzle instead of chocolate for a different twist.
Serve with a scoop of vanilla ice cream for an indulgent dessert pairing.

🔥 Nutrition Info (Per Serving)

Calories: ~580 kcal
Fat: ~42g
Carbohydrates: ~35g
Protein: ~7g
Sugar: ~28g
Servings: 12