Rice Krispy Treat lovers, rejoice! This no-bake cheesecake tastes just like the iconic dessert and is made in minutes. You won't be able to resist all the marshmallow-y goodness!
Ingredients
1 full package, plus about 8 additional Marshmallow Krispy Golden Oreos, divided
9 Tbsp butter, divided
1 bag (about 40) large marshmallows
1 (8 oz) package cream cheese, softened to room temperature
1 (8 oz) tub Cool Whip Free
About 4 standard-size Rice Krispy Treats, roughly chopped
Instructions
Grease an aluminum or porcelain 9" pie plate lightly with cooking spray and set aside. Meanwhile, in a food processor or blender, crush the entire package (about 25 cookies) of Oreos until finely ground. Set aside.
In a small bowl, melt 5 Tablespoons of the butter and pour the melted butter into the crumb mixture. Stir until the crumbs resemble wet sand and are thoroughly coated. Press the crumb mixture into the pie pan firmly along the bottom and up the sides. Set aside, preferably in the fridge briefly to set.
Meanwhile, in a medium saucepan, melt the remaining butter and marshmallows over medium heat, stirring constantly, until marshmallows have melted completely. Set them aside once melted.
In a large bowl, beat the cream cheese until soft and smooth. Beat in the melted marshmallow goo until combined. Allow the mixture to cool for about 5 minutes, then gently fold in the Cool Whip until blended.
Spoon the mixture evenly into the prepared pie pan. Crush the remaining cookies and spread the crushed cookies and chopped RKTs evenly over the top of the pie. Refrigerate the pie for at least 2 hours or overnight to set before cutting into slices. Store leftovers in the fridge up to 2 days. Best served the same or next day.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/?p=6307