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Rice Krispy Treat No-Bake Strawberry Cheesecake

January 31, 2017 by thedomesticrebel | 9 Comments

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Slice of Rice Krispy Treat Strawberry Cheesecake on a plate with strawberries and fork.This Rice Krispy Treat No-Bake Strawberry Cheesecake is so flavorful, unique and INCREDIBLE! Easy, impressive, and quick to whip up, it’s a must-make!

This Valentine’s Day, I’d like a Valentine. This Valentine’s Day, I’d also like this Rice Krispy Treat No-Bake Strawberry Cheesecake. At least one of those will happen, and it isn’t the real-life male Valentine part.

You guys – online dating is bleak. I don’t know where you guys find your soulmate, because all I see is a literal sea of shirtless bathroom pics, vaping pictures (ugh), and/or dudes that I just know I shouldn’t even entertain. Ladies, you know the dudes I’m talking about.

I talked to a few guys, but found out they had some deal-breakers for me. I feel like every guy I’ve talked to with a modicum of interest has a deal-breaker! And believe me, they are BIG-TIME deal-breakers… not like, he likes the Cowboys or something… (though that would be a deal-breaker enough for my dad and brother).

Sigh.

Anyway, so if you need me on February 14th I’ll be eating my feelings with this cheesecake. Care to join me, fellow singletons?!

So. This cheesecake. It is INSANE.

It’s a riff off of my Rice Krispy Treat No-Bake Marshmallow Cheesecake recipe that I made last year, but this one has a strawberry cheesecake twist that’s perfect for Valentine’s Day!

Whole Rice Krispy Treat Strawberry Cheesecake on a pink cake stand.Here’s the low-down: First, make your Rice Krispy Treat crust. Just make a batch of Rice Krispy Treats and instead of putting them into a rectangular pan, press them into a greased 9″ springform pan. The springform pan makes releasing the cheesecake SUPER easy! If you don’t have a springform pan, line a 9″ round cake pan with parchment and use the parchment to lift the cheesecake out once it’s done. Your cheesecake crust may be thicker since cake pans aren’t as high up the sides as springform pans are.

Let the crust set for about 30 minutes, then make your filling!

Whole cheesecake missing one slice on a cake stand.For the filling, cream together some cream cheese, sugar, vanilla, and strawberry jam/preserves until creamy. Fold in marshmallow creme/fluff and Cool Whip, then spread this glorious mixture into the crust and smooth out the top. The hardest part – by far – is waiting for it to set (about 1-2 hours) before cutting into slices. If you want to get fancy, top it off with whipped cream and sliced strawberries. You know, for prosperity or something.

Now whatever you do, make this immediately!

Close up of a slice of Rice Krispy Treat Strawberry Cheesecake on a plate.

Print Recipe

Rice Krispy Treat No-Bake Strawberry Cheesecake

This Rice Krispy Treat No-Bake Strawberry Cheesecake is AWESOME. Crunchy, crisp, creamy and smooth, it's a unique treat that's sure to please everyone!
Prep Time2 hrs 40 mins
Total Time2 hrs 40 mins
Course: Cakes/Cupcakes, Dessert, No-Bake Treats
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR CRUST:
  • 6 cups Rice Krispies cereal
  • 5 Tbsp salted butter
  • 1 bag (10 oz bag) miniature marshmallows
  • FOR CHEESECAKE & GARNISH:
  • 8 ounces (One 8 ounce pkg) cream cheese softened
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup seedless strawberry preserves/jam
  • 1 (7 oz jar) marshmallow fluff/creme
  • 1 (8 oz tub) Cool Whip thawed
  • Additional whipped cream and sliced strawberries for garnish

Instructions

  • Liberally grease a 9" springform pan with cooking spray; set aside.
  • In a medium saucepan, melt the butter and marshmallows together until smooth and bubbly. Pour into a large bowl with the cereal and toss to combine. Pour the coated cereal mixture into the prepared pan and use the bottom of a greased drinking glass to gently press and compact the cereal mixture into the pan and up the sides to create the crust. Let set for 30 minutes.
  • Cream together the cream cheese, sugar, vanilla, and strawberry preserves until creamy and smooth, about 1 minute. Beat in the marshmallow fluff to combine, and then fold in the Cool Whip until fluffy. Pour the cheesecake mixture into the crust and smooth out the top. Refrigerate for at least 2 hours.
  • Just before serving, garnish the cheesecake with additional whipped cream and sliced strawberries, if desired.

A slice of cheesecake with a bite taken out of it.A crunchy, gooey crust with a smooth & creamy strawberry cheesecake filling… this cheesecake may be my new favorite dessert ever!!

Recipe header with recipe title and two pictures of the cheesecake.Have a super sweet day!

xo, Hayley

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Comments

  1. Debbie says

    February 4, 2017 at 1:36 pm

    I am gluten free as a celiac so can you revamp the recipe

    Reply
    • thedomesticrebel says

      February 4, 2017 at 5:13 pm

      If there are gluten-free alternatives for the cereal, marshmallow fluff + Cool Whip, then yes, it could be made GF!

      Reply
  2. Dianne says

    February 5, 2017 at 1:01 am

    What is fluff cream in a jar never Sean it before

    Reply
    • thedomesticrebel says

      February 5, 2017 at 9:17 am

      Hi Dianne! Marshmallow fluff is basically a marshmallow spread found near the marshmallows on the baking aisle.

      Reply
  3. Susan says

    April 25, 2017 at 2:50 pm

    Can I make this without the strawberry preserves and not revamp the other ingredients? Won’t rate this until I’ve made it!

    Reply
    • thedomesticrebel says

      April 26, 2017 at 3:22 pm

      Hi Susan, yes – I have a recipe for this exact cheesecake but without strawberry. Just search for it on the right-hand side of the blog!

      Reply
  4. Ashley says

    November 20, 2018 at 5:13 pm

    Can you make this up a day or 2 in advance or does it get stale?

    Reply
    • thedomesticrebel says

      November 21, 2018 at 6:39 am

      Hi Ashley, I’d make it up to 1 day in advance.

      Reply
      • Ashley says

        November 21, 2018 at 9:36 pm

        Thank you! Just didn’t want the rice crispy to be stale or soggy. I made this before and everyone is begging for it again!

        Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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