Description
A delicious dessert combining the crispness of Rice Krispies with a creamy cheesecake filling and marshmallow topping.
Ingredients
Scale
- 4 cups Rice Krispies
- 2 cups mini marshmallows
- 1/2 cup unsalted butter (1 stick)
- 16 oz cream cheese (softened)
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1 cup marshmallow fluff
- 1 cup whipped cream (for topping)
Instructions
- Prepare the crust: Melt butter in a large saucepan over low heat. Stir in mini marshmallows until completely melted and smooth.
- Add Rice Krispies: Remove from heat and fold in Rice Krispies until fully coated.
- Form the base: Press the mixture firmly into the bottom of a greased springform pan, aiming for about half an inch thickness.
- Make the cheesecake filling: In a mixing bowl, beat cream cheese until smooth. Add sugar, sour cream, and vanilla extract; mix until creamy.
- Incorporate marshmallow fluff into the cheesecake mixture.
- Pour the filling over the crust: Spread evenly with a spatula to eliminate lumps.
- Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
Notes
- This cheesecake can be topped with additional whipped cream and marshmallows for a decorative effect.
- For best results, allow the cheesecake to chill overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg