The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

Rice Krispy Treat No Bake Cheesecake

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RKT Cheesecake on white cake stand and wood backgroundToday, 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.

RKT Cheesecake slice on white plates with forkFor 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.

RKT Cheesecake up close on white stand and wood backgroundThen, 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.

RKT Cheesecake slice on white plates with fork and cheesecake on stand in background*adapted from my Toasted Marshmallow S’mores No Bake Cheesecake in my book, Out of the Box Desserts

Print Recipe
4.84 from 12 votes

Rice Krispy Treat No Bake Cheesecake

This No Bake Rice Krispy Treat Cheesecake is phenomenal! Light, fluffy and packed with flavor, it's perfect for any and every die-hard RKT fan!
Prep Time2 hrs 30 mins
Total Time2 hrs 30 mins
Course: Dessert, No Bake Desserts, No-Bake
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR CRUST:
  • 6 cups Rice Krispies cereal
  • 1/4 cup salted butter
  • 1 (10 oz pkg) miniature marshmallows
  • FOR FILLING:
  • 1 (8 oz pkg) cream cheese, softened
  • 1/2 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

Instructions

  • 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.

Closeup of RKT Cheesecake on cake standThis 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! 🙂

RKT Cheesecake collageHave a super sweet day!

xo, Hayley

Disclaimer: this post contains Amazon affiliate links. If a purchase is made using my link, I receive a small commission at no cost to you. Thank you for supporting the brands that keep my blog alive! 

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Comments

    • 5 stars
      I thought that I would try incase the Cheesecake in Rice Krispie treats. Slice it open and BAM! Surprise in the middle. Definitely going to make it because it has my two favorite components in it, cheesecake and Krispie treats!

      Reply

      • how would you be able to make the cubed rice krispies on top? just make like a small batch and then cut them?

        Reply

        • Hi Hanna, yes, just make a smaller batch of Rice Krispie treats and cut them into small cubes. I used prepared Rice Krispie Treats for the topping (ones I bought at the store).

          Reply

  6. I am definitely making this for my nephews when they visit next week. They are going to love it!

    I’ll be making it again at the end of July for a special birthday girl.

    Thank you for sharing!

    Reply

    • Hi Kathleen! Do you have an 8×8 or 9×9 square pan? If so, I’d use that and line it with foil so it’s easy to remove – just prepare the recipe as normal. You *could* do it in a 9×13 pan, but you would want to make a little more Rice Krispies and a little more cheesecake… Approximately, one batch of the RKTs plus an additional 1/2 batch. For the cheesecake, you would then need 3 packages of cream cheese, 1 full cup of sugar, 2 (7 oz) jars of marshmallow fluff and 16 oz of Cool Whip to essentially double the cheesecake recipe so it wouldn’t be so thin when spread in a 9×13 pan. Hope this helps!

      Reply

      • If one batch of cheesecake takes 1-8oz cream cheese then why would doubling it take 3? I am making this for Monday . I am going to use a 9×13 with just the regular recipe of rice krispie crust but I am going to double the filling.

        Reply

        • Hi Pam! Because a 9×13 pan is much larger than a springform pan and you want the cheesecake to be thicker, which is why you need 3 packages of cream cheese 🙂

          Reply

  10. Can you substitute cheesecake filling for cool whip as we don’t have cool whip here in New Zealand, and what is marshmallow fluff , never seen it here in New Zealand;

    Reply

    • Hi Wendy! So Cool Whip is a very stabilized whipped cream-like product. In its place, you can substitute 2 cups of whipped cream! As for the marshmallow fluff, do you have marshmallows there? It’s essentially melted and smooth marshmallow spread. If you have marshmallow there, melt some marshmallows until smooth, let them cool for a few minutes, and add in the melted marshmallows. Hope this helps!

      Reply

          • Ian, thanks for your suggestion about finding the marshmallow fluff! As far as a Cool Whip substitute, if you can’t find stabilized whipped cream, use regular whipped cream. 1 (8 oz) package of Cool Whip equals 2 cups.

    • Hi Julie! I have not tried this recipe with prepared cheesecake mix so I can’t say for sure. If it has eggs in it, I wouldn’t use it as this is a no-bake cheesecake. However, if it doesn’t, I’d omit the sugar if the cheesecake mix is sweetened and use as directed. Hope it turns out for you!

      Reply

    • Philadelphia Cheesecake filling says ready to eat, no cooking involved. I am going to try this with the ready made filling for a dessert auction next week.

      Reply

  12. I wish I had thought of this. The only thing I did was make Bologna bowls and filled them with scrambled eggs and cheese. (Just put a whole slice of Bologna in a frying pan,let it cook for a couple of minutes, then turn it over and finish cooking it. Carefully put your Bologna bowls on a plate or in a cereal bowl and fill it with the eggs and cheese. Kids will love this.

    Reply

    • Julie, I have not tried using the prepared cheesecake. If you do use it, I would omit the sugar since the cheesecake mix usually comes pre-sweetened. Just make sure there are no egg products in the cheesecake mix – if there are, it could be unsafe to eat.

      Reply

  15. 5 stars
    I made this for the 4th of July with the Red White and Blue Rice Krispies. It was so festive and yummy!

    Reply

  16. I am definitely making this for the next party I go to–and the crust possibilities?! Adding peanut butter or using fruity pebbles….this could be a new party favorite for sure!

    Reply

    • I am gluten intolerant so I am always looking for a pie crust. I can’t use Rice Krispy brand because of the malt but I can use Cocoa Pebbles or Fruity Pebbles. Thanks for the ideas!!

      Reply

  18. Hi,
    This is so cute! I’m making it now. I don’t know when I’m supposed to remove the cheesecake from the spingform pan. Anyone?

    Reply

    • Hi Dianne! Once the cheesecake is assembled in the pan, leave it in there for about an hour or so to set up, then gently release it from the pan. Hope this helps!

      Reply

    • Sharon, I recommend using a springform pan to ensure the cheesecake is easy to cut. You can try using a really-well greased 9″ round cake pan, but I have not tested this cheesecake recipe in that type of pan.

      Reply

  21. Do you think this would work as RKT cheesecake bars? Do you think the cheesecake filling would hold together if I make a RKT crust on the bottom of a 9×13 pan and then topped with the filling, chilled, and cut into bars?

    Reply

    • Hi there! If anything, I would try to form a little barrier “crust” around the edges of the pan to hold the cheesecake in. If the cheesecake isn’t flush with the pan, I think it’d be perfect! Just make sure the cheesecake is sufficiently chilled before cutting into bars 🙂

      Reply

    • Hi Meg! I think it should be okay to make the day before. The crust may not be as crisp as if it would be made the day of.

      Reply

      • Sorry didnt mean to post twice, I didnt see that my first one went through! Thank you so very much 🙂 excited to make this for tomorrow to celebrate an anniversary with my boyfriend!

        Reply

  24. Hello! I’m using a larger springform pan (I believe it’s 12-13″) — how much should I add to the ingredient amounts? I’d hate to wind up with a thin cheesecake!

    Reply

    • Hi Amber! Sorry I’m seeing this now, but you may want to double the crust and filling to be safe!

      Reply

    • Hi Amanda, I would make it the day of or if needed, the day before. I’d worry that the crust would lose its crispness.

      Reply

  26. Probably a silly question, but it looks like this is gluten-free…is it? We have a friend who is allergic to gluten and this looks like it might be an awesome dessert for him.

    Reply

    • Hi Julia! Not a silly question! I think this could easily be made GF if it isn’t already. For starters, make sure the cereal and marshmallows are GF. I’m pretty sure they are, but I would double check on the packages, as I would with the rest of the ingredients. Hope this helps!

      Reply

    • I am gluten intolerant. Last time I checked Rice Krispy brand is not gluten free because of the malt flavoring they put in it. Cocoa Pebbles & Fruity Pebbles are gluten free.

      Reply

      • 5 stars
        This can absolutely be made gluten free, but not with Kelloggs rice krispies. Instead, go with the wal-mart brand bagged krispy rice cereal that says gluten free right on the bag (Malt O’Meal I think….) Ive made rice krispies with these tons of time and cant wait to try this recipe too

        Reply

  27. Made for my boyfriend and neices and nephew tonight. The response was EPIC. Easy recipe. Very inexpensive to make. Will keep this in the books

    Reply

  28. Ok so my god daughter sent me a pic on fb and asked me to try it ,.. I did … I just finished and my question is when do it release it from the pan.,.2 hours?

    Reply

  29. The recipe is super easy. It doesn’t take 2 hours and 30 minutes to make. At the most it takes 25 minutes to prep and if you want it nice and cold refrigerate for 4 hours. We found this recipe to be too sweet so we modified it and it came out perfectly. This recipe is a great idea for birthdays or events or just for a special treat on a hot day.

    Reply

  32. If you add gelatin to the whipped cream, it stays just as stable as the cool whip. That’s what we do in industrial kitchens. That’s why all those fancy little dollops don’t break. I personally would rather do the extra step.

    Reply

  33. I just made this for a party tonight. If was easy to make but I feel the filling is way too sweet. I would make it again and not use all the sugar. Thank you for the idea!

    Reply

  34. This was very delicious. Great recipe thank you for sharing. It made a great birthday cake for someone who loves cheesecake. How long does this stay good for in the fridge?

    Reply

  36. Would Dream Whip possibly work instead of Cool Whip? I’m pretty sure it’s more stable than regular whipped cream, but tastes better than Cool Whip, since it’s made with real dairy.

    Reply

    • Hi Sierra! That just means do not use an electric mixer for this. You want to fold the Cool Whip in gently so it doesn’t start to deflate. A mixer could be too intense and cause the whipped topping to lose its height. Hope that helps!

      Reply

  40. 5 stars
    Thank you. This popped up in our facebook feed a few weeks ago and we saved the recipe. I tested it out last weekend and shared the experience on my blog. I gave credit back to you and this post. What an awesome treat

    Reply

  41. 4 stars
    The recipe is awesome. But the sugar intake alone is crazy. (I made this tonight) I have such a sugar rush right now. I might need to do a few adjustments. But over all. I love the RKT’s for the crust.

    Reply

  42. I made this for s party and it was s big hit! Instead of rice crispy treats on top, I put lemon curd and then decorated with fresh whipped cream…so yummy.

    Reply

  43. 5 stars
    I used brown sugar, added tsp of pumpkin spice, you end up with pumpkin pie look and taste for Thanksgiving. awesome.

    Reply

  44. 5 stars
    This was another fun no-bake recipe! Hayley you’re a genius! I made it the night before and stored it in an air tight cake thing. At least I thought it was air tight. When we ate it for my daughters bday dessert the next night, the Krispie crust was really chewy. Still yummy though. I would recommend making it day-of if you have time. It’s a fairly quick recipe 🙂

    Reply

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