Rice Krispy Treat No Bake Cheesecake

Ingredients

For the Crust:

6 cups Rice Krispies cereal
¼ cup salted butter
1 (10 oz) bag miniature marshmallows

For the Filling:

1 (8 oz) block cream cheese, softened
½ cup granulated sugar
1 tsp pure vanilla extract
1 (7 oz) jar marshmallow crème (e.g., Fluff)
1 (8 oz) tub Cool Whip, thawed
For Garnish (optional):

Whipped cream (homemade or canned)
Cubed store-bought or homemade Rice Krispy Treats

Instructions

Prep the Pan: Generously grease a 9- or 10-inch springform pan with nonstick spray. Set aside.

Make the Crust: In a large bowl, add the Rice Krispies cereal. In a medium saucepan over low heat, melt the butter and marshmallows together, stirring constantly until smooth and fully combined. Immediately pour this mixture over the cereal and stir until evenly coated.

Form the Crust: Transfer the sticky cereal mixture into the prepared springform pan. Using a greased glass or spatula, firmly press it into the bottom and slightly up the sides to create a sturdy crust. Let it set at room temperature for 15–20 minutes.

Prepare the Filling: In a stand mixer or large bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy (about 1 minute). Add the marshmallow crème and mix until fully incorporated. Gently fold in the Cool Whip by hand using a spatula—this preserves its airy texture.

Assemble: Pour the filling into the set crust and smooth the top with an offset spatula or the back of a spoon.
Chill: Refrigerate for at least 2 hours, or until the filling is firm and holds its shape when sliced.

Garnish & Serve: Before serving, pipe or dollop whipped cream around the edge and top with cubed Rice Krispy Treats for a playful finish. Carefully release the springform collar and slice with a warm knife for clean cuts.