Today, I’m coming at ya with this AMAZING Rice Krispy Treat No Bake Cheesecake. And it’s a doozy!
So. I’m struggling.
Summertime’s in full swing in Sacramento and to call it ‘sweltering’ would be an understatement. Girl, it’s HOT here. Like denim shorts fusing to your skin hot. Like sweating profusely on a morning walk hot. Like if you turn on the oven I’m going to scream at you hot.
So no bake treats? We need them desperately.
I’m on a mission to create as many no-bake treats as I can this summer to avoid turning on my oven as much as possible. Of course I’m still going to bake traditional goodies like cookies, regular cheesecakes and cupcakes, but I want to save those for days when I’m feeling ambitious and somewhat sadistic.
Thus, this wonderful No-Bake Cheesecake was born!
I have a very similar version in my new cookbook, Out of the Box Desserts, which comes out in August… or which should be arriving on your doorstep shortly if you ordered from QVC! The cheesecake base is the same, but the crusts and toppings are a little different. Whether you make my cookbook’s version or this version, promise me you’ll make one or the other – they’re simply too good not to enjoy!
And everyone will flip out when they see that the crust is made out of a giant Rice Krispy Treat. I meeeeann… you are so welcome.
Of course, this cheesecake is only for die-hard RKT fans like myself. If you’re not a superfan of the stuff, then you may want to pass. This is pure, unadulterated RKT goodness.
So let’s break it down for ya. You make a standard batch of Rice Krispy Treats, except instead of pressing it into a square or rectangular pan, you’ll press it into a greased 9 or 10″ springform pan. Springform pans are also traditionally used for cheesecake, and it is necessary to help pop the crust out when it’s finished setting. Let the crust set in the pan for a couple minutes while you prepare the glorious marshmallow cheesecake filling.
For the filling, simply beat together some cream cheese, sugar, and vanilla – standard stuff. Beat in some marshmallow creme (and try not to groan audibly) and then fold in some Cool Whip. Now, whenever I make a Cool Whip recipe, all you naysayers come out of the woodwork, but PLEASE, use real deal Cool Whip. Real whipped cream isn’t as stable as Cool Whip is, and your cheesecake won’t stay as high, fluffy and airy with anything other than Cool Whip. So yeah, blame science.
Then, pour that wonderous marshmallow cheesecake goodness into your RKT crust. Garnish with whipped cream (there’s where you can use real-deal whipped cream) and plenty of stacked and cubed RKTs for garnish to really drive the point home that you mean business and are not to be messed with.
And that’s that! Fluffy, light, airy, marshmallowy goodness that sits inside of a giant, gooey, crispy RKT crust. The end.
*adapted from my Toasted Marshmallow S’mores No Bake Cheesecake in my book, Out of the Box Desserts
- FOR CRUST:
- 6 cups Rice Krispies cereal
- ¼ cup salted butter
- 1 pkg miniature marshmallows
- FOR FILLING:
- 1 (8 oz) pkg cream cheese, softened
- ½ cup sugar
- 1 tsp vanilla extract
- 1 (7 oz) jar marshmallow creme/fluff
- 1 (8 oz) pkg Cool Whip, thawed
- FOR GARNISH:
- Whipped cream
- Cubed & prepared Rice Krispy Treat Squares (I used the ones from the box)
- Liberally grease a 9" or 10" springform pan with cooking spray. Set aside.
- In a large bowl, add in the Rice Krispies cereal. Set aside momentarily. In a medium saucepan, melt the salted butter and marshmallows together over low heat, stirring constantly, until melted and smooth. Pour the melted marshmallow mixture over the cereal and toss until totally combined. Pour the cereal into the prepared pan and, using a greased glass cup, press the cereal mixture into the pan, forming a base and sides. Put aside to set, about 20 minutes.
- While crust sets, make your filling. In a large bowl of a stand mixer, cream together the cream cheese, sugar and vanilla until smooth, about 1 minute. Beat in the marshmallow creme until smooth. Lastly, fold in the Cool Whip by hand until combined.
- Spread the filling mixture into the crust, smoothing out the top. Garnish with whipped cream piped along the perimeter of the cheesecake and top with stacked prepared & cubed Rice Krispy Treats in the center. Chill for at least 2 hours in the fridge before cutting into slices.
This cheesecake is SO creamy, decadent and delicious while still being light and fluffy. It’s sure to make a great impression at any backyard BBQ, party, or even a random Monday night! 🙂
Have a super sweet day!