Rice Krispie Cheesecake

Ingredients:

Rice Krispies Crust:

  • 1/2 cup (1 stick) unsalted butter
  • 1 (10-oz.) bag of marshmallows
  • 8 cups Rice Krispies cereal

Cheesecake:

  • 1 cup heavy cream
  • 2 (8-oz.) blocks cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 3/4 cup Marshmallow Fluff
  • 1 tsp pure vanilla extract

Directions:

  1. Prepare the Rice Krispies Crust:
    • In a large pot over medium heat, melt the butter. Add marshmallows and cook, stirring frequently, until completely melted (about 5-8 minutes). Remove from heat.
    • Add the Rice Krispies cereal to the melted marshmallow mixture and stir until well combined.
    • Transfer about 3 cups of the Rice Krispies mixture to a 9″ x 5″ loaf pan. Gently press down into an even layer.
    • Transfer the remaining Rice Krispies mixture to a 9″ springform pan. Gently press into an even layer across the bottom and up the sides of the pan. Refrigerate until ready to use.
  2. Prepare the Cheesecake Filling:
    • In a large bowl, using a handheld mixer on medium-high speed, beat the heavy cream until stiff peaks form.
    • In another large bowl, using the handheld mixer on medium-high speed, beat the cream cheese and confectioners’ sugar until smooth. Add the Marshmallow Fluff and vanilla extract, and beat until combined.
    • Add the whipped cream to the cream cheese mixture and gently fold until just combined.
    • Pour the cheesecake filling into the Rice Krispies crust and smooth the top. Refrigerate until chilled, at least 4 hours or up to overnight.
  3. Serve:
    • Cut the Rice Krispies mixture in the loaf pan into 1-inch squares. Pile them in the middle of the cheesecake as decoration.
    • Slice and enjoy!

Secrets and Tips to Achieve the Perfect Rice Krispie Cheesecake

  1. Fresh Ingredients: Use fresh marshmallows and Rice Krispies cereal for the best texture and taste.
  2. Proper Melting: Melt the butter and marshmallows slowly over medium heat to prevent burning and ensure a smooth mixture.
  3. Non-Stick Spray: Lightly spray your hands or a spatula with non-stick spray to easily press the Rice Krispies mixture into the pan.
  4. Even Layer: Press the Rice Krispies mixture evenly across the bottom and up the sides of the pan for a uniform crust.
  5. Firm Press: Press the mixture firmly but not too hard to avoid a tough crust.
  6. Chill the Crust: Refrigerate the crust for at least 30 minutes before adding the filling to help it set and hold its shape.
  7. Room Temperature Cream Cheese: Ensure the cream cheese is at room temperature for a smooth and creamy filling.
  8. Whip the Cream: Beat the heavy cream until stiff peaks form for a light and airy cheesecake filling.
  9. Slowly Incorporate Sugar: Add the confectioners’ sugar gradually to avoid lumps and ensure it mixes thoroughly with the cream cheese.
  10. Fold Gently: Fold the whipped cream into the cream cheese mixture gently to maintain the light texture.
  11. Use Real Vanilla Extract: Use pure vanilla extract for the best flavor.
  12. Chill the Cheesecake: Refrigerate the assembled cheesecake for at least 4 hours, or overnight, to allow the filling to set properly.
  13. Use a Springform Pan: A springform pan makes it easier to remove the cheesecake and achieve clean edges.
  14. Parchment Paper: Line the bottom of the pan with parchment paper for easy removal of the cheesecake.
  15. Avoid Overmixing: Mix the filling ingredients just until combined to avoid a dense texture.
  16. Add a Crunchy Topping: Consider adding a layer of crushed Rice Krispies treats on top for extra texture.
  17. Flavor Variations: Add a layer of fruit preserves, caramel, or chocolate ganache between the crust and filling for added flavor.
  18. Check for Freshness: Ensure your heavy cream and cream cheese are fresh for the best taste and texture.
  19. Avoid Overheating: Be careful not to overheat the marshmallow mixture, as it can become too hard when it cools.
  20. Balanced Sweetness: Adjust the amount of Marshmallow Fluff or confectioners’ sugar to your taste preference.
  21. Use a Mixer: Use an electric mixer to beat the cream cheese and sugar for a smooth filling.
  22. Smooth the Filling: Smooth the top of the cheesecake filling with a spatula for a neat finish.
  23. Cut with Hot Knife: Use a knife dipped in hot water to cut clean slices.
  24. Add Citrus: A touch of lemon zest in the filling can add a refreshing flavor contrast.
  25. Refrigerate Before Serving: Always serve the cheesecake chilled for the best texture.
  26. Avoid Overcrowding: Don’t overcrowd the pan with too much Rice Krispies mixture; keep it balanced.
  27. Mix Thoroughly: Ensure the Rice Krispies are thoroughly coated with the marshmallow mixture for even distribution.
  28. Store Properly: Store leftovers in an airtight container in the refrigerator to keep the cheesecake fresh.
  29. Decorate Before Serving: Add fresh fruit, whipped cream, or chocolate shavings just before serving for a beautiful presentation.
  30. Experiment with Flavors: Try different flavored marshmallows or add mix-ins like mini chocolate chips or crushed cookies to the Rice Krispies mixture for unique variations.

Popular Questions and Answers

  1. Can I use store-bought Rice Krispie treats for the crust?
    • Yes, you can use store-bought Rice Krispie treats, but homemade will give a fresher taste and better texture.
  2. Can I use low-fat cream cheese?
    • Yes, but the cheesecake may not be as rich and creamy.
  3. Can I substitute Marshmallow Fluff with melted marshmallows?
    • Yes, but ensure the melted marshmallows are smooth and well-incorporated into the mixture.
  4. How long does it need to chill?
    • At least 4 hours, but overnight is recommended for the best set.
  5. Can I freeze the cheesecake?
    • Yes, you can freeze it. Thaw in the refrigerator before serving.
  6. What if I don’t have a springform pan?
    • You can use a regular pie dish or baking pan, but serving may be more difficult.
  7. Can I add fruit toppings?
    • Yes, fresh fruits like strawberries or blueberries make great toppings.
  8. Can I make the crust chocolate-flavored?
    • Yes, add some cocoa powder to the marshmallow mixture or use Cocoa Krispies.
  9. Is there a gluten-free version?
    • Use gluten-free crispy rice cereal.
  10. How do I prevent the crust from sticking to the pan?
    • Line the pan with parchment paper or lightly grease it.
  11. Can I use a different cereal?
    • Yes, any puffed rice cereal can work, but it will alter the taste.
  12. How do I store leftovers?
    • Store in an airtight container in the refrigerator for up to 3 days.
  13. Can I add flavors to the cheesecake mixture?
    • Yes, you can add flavor extracts like almond or lemon for variation.
  14. Can I use marshmallow creme instead of Marshmallow Fluff?
    • Yes, both are similar and can be used interchangeably.
  15. What if my crust is too hard?
    • Reduce the amount of cereal or press it more lightly into the pan.
  16. How do I make the cheesecake firmer?
    • Add a bit of gelatin to the cream cheese mixture if a firmer texture is desired.
  17. Can I make this dairy-free?
    • Use dairy-free butter, cream cheese, and whipped topping alternatives.
  18. How can I make it more festive?
    • Add food coloring to the cheesecake mixture or decorate with sprinkles.
  19. Can I add chocolate chips to the cheesecake mixture?
    • Yes, mini chocolate chips can be folded into the mixture.
  20. What kind of heavy cream should I use?
    • Use heavy whipping cream for best results.
  21. Can I use less sugar?
    • Yes, adjust the sugar to taste, but it may affect the sweetness balance.
  22. How do I ensure the filling is smooth?
    • Make sure the cream cheese is fully softened before mixing.
  23. Can I make mini cheesecakes with this recipe?
    • Yes, use a muffin tin with liners for individual portions.
  24. Is there a way to make it nut-free?
    • Ensure all ingredients, especially the cereal, are nut-free.
  25. Can I add a drizzle of caramel or chocolate sauce?
    • Yes, drizzling caramel or chocolate sauce on top is delicious.
  26. How do I transport this dessert?
    • Keep it in the springform pan and cover tightly with plastic wrap for transport.
  27. Can I add a layer of jam or preserves?
    • Yes, a layer of your favorite jam can be added between the crust and filling.
  28. Will the crust get soggy?
    • The crust should remain crispy if kept refrigerated and not left out too long.
  29. Can I use flavored marshmallows?
    • Yes, but it will change the flavor of the crust.
  30. How can I make it more stable for slicing?
    • Chill thoroughly and use a sharp knife dipped in hot water for clean slices.
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