During the annual block party our neighborhood throws just before the tulips start to bloom, I signed up to bring a dessert. Not just any dessert—the kind that disappears first from the table. The air was filled with grilling smoke, kids chasing bubbles, and the hum of lawn chairs scraping on driveways.
My mind wandered to something no-fuss but nostalgic, a treat that would hold up under the sun and still feel a little decadent. That’s when I landed on no-bake cheesecake Rice Krispy treats. You know that balance between old-fashioned and fun? These treats walk that line perfectly.
I remembered seeing the kids from next door, still in their face paint from the fair games, picking at the dessert table for anything with sprinkles or chocolate. And the adults? They hovered nearby, pretending to supervise but clearly hoping for a bite of something creamy and sweet. I thought, why not give them both in one?
By the time the string lights flickered on and the paper plates began piling up, I noticed just one lonely square left on the tray. My neighbor Lisa nudged me with a grin and said, “Next time, make a double batch.” That’s the sort of response that sticks with you—like the scent of toasted marshmallow in the breeze.
Short Description
These No-Bake Cheesecake Rice Krispy Treats combine the gooey, crispy charm of classic marshmallow bars with a cool, creamy cheesecake topping—perfect for warm days or quick desserts.
Key Ingredients
For the Cereal Base:
- 6 cups Rice Krispies cereal
- 1/4 cup unsalted butter
- 1 (10 oz) package mini marshmallows (about 40–45 marshmallows)
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup whipped topping (like Cool Whip, thawed)
Optional Toppings:
- Graham cracker crumbs
- Fresh berries
- Chocolate drizzle
- Sprinkles
Tools Needed
- Microwave-safe mixing bowl
- 9×9-inch square pan
- Parchment paper
- Rubber spatula or greased hands
- Hand mixer
- Mixing bowl
Cooking Instructions
Step 1: Make the Cereal Base
In a large microwave-safe bowl, melt the butter for about 30–45 seconds. Once melted, add the mini marshmallows and stir well. If the marshmallows aren’t fully melted, microwave in 15-second bursts, stirring each time, until smooth.
Add the Rice Krispies cereal and stir until every piece is coated in that warm, gooey marshmallow mix. Press it firmly into a parchment-lined 9×9-inch pan using a spatula or greased hands. Set aside to cool.
Step 2: Prepare the Cheesecake Layer
Beat the softened cream cheese in a mixing bowl until smooth and creamy using a hand mixer. Add powdered sugar and vanilla extract, blending until well combined. Gently fold in the whipped topping until the mixture becomes light, airy, and smooth.
Step 3: Assemble the Treats
Once the base is slightly cooled, evenly spread the cheesecake mixture over it using a spatula. Smooth out the top. For a classic cheesecake vibe, sprinkle graham cracker crumbs on top. If desired, decorate with berries, a chocolate drizzle, or sprinkles.
Step 4: Chill
Place the assembled pan in the fridge for at least 1 to 2 hours, allowing the cheesecake layer to set fully. You’ll know it’s ready when the top feels firm to the touch.
Step 5: Cut and Serve
Carefully lift the bars out using the parchment paper. Slice into even squares and serve chilled or let them sit for a few minutes to reach room temperature. Both ways are delightful.
Why You’ll Love This Recipe
– No baking required—great for summer or quick desserts
– Combines nostalgic Rice Krispy treats with rich cheesecake flavor
– Kid-friendly and adult-approved
– Easy to make ahead for parties or events
– Customizable with your favorite toppings
Mistakes to Avoid & Solutions
1. Pressing the cereal base too loosely
If it’s not compact, the bars will crumble. Solution: Use a greased spatula or your hands to press firmly and evenly into the pan.
2. Using cold cream cheese
Cold cream cheese stays lumpy. Solution: Always soften it to room temperature before mixing.
3. Spreading the cheesecake layer too soon
If the base is too warm, the cream will melt and slide. Solution: Let the Rice Krispy layer cool for 10–15 minutes before topping.
4. Over-mixing the whipped topping
Whipping too vigorously deflates it. Solution: Fold it in gently to keep the cheesecake light.
5. Not chilling long enough
Rushing this part leaves a soft, messy topping. Solution: Give it at least 2 hours in the fridge to fully set.
Serving and Pairing Suggestions
Serve these bars chilled at picnics, birthday parties, or afternoon tea. They’re perfect plated with fresh berries on the side or as part of a dessert buffet.
Pair with iced coffee, lemonade, or a fruity herbal tea for a refreshing balance. For a more indulgent bite, serve with a scoop of vanilla ice cream.
Storage and Reheating Tips
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Freeze squares with parchment between layers for up to 1 month. Thaw in the fridge before serving.
Avoid Microwaving: Don’t microwave to reheat—they’re meant to stay cool. Let them sit at room temperature for 10–15 minutes if desired.
FAQs
1. Can I use full-sized marshmallows instead of mini?
Yes, just chop them up and measure about 10 oz. They may take a bit longer to melt.
2. What can I use instead of Cool Whip?
You can use homemade whipped cream (1/2 cup heavy cream whipped with 1 tbsp sugar) for a fresher alternative.
3. Can I make these dairy-free?
Yes—use vegan butter, dairy-free cream cheese, and a coconut whipped topping substitute.
4. Do I need to line the pan with parchment paper?
Highly recommended. It makes removing and slicing much easier and less messy.
5. Can I make this ahead of time?
Absolutely. You can make it a day ahead and store it in the fridge until serving. The flavor actually improves overnight.
Tips & Tricks
Grease your hands with a touch of oil or butter before pressing the Rice Krispy base—it prevents sticking.
Use a hot knife (dipped in warm water and wiped dry) for clean, neat squares.
Add a pinch of salt to the marshmallow mix to deepen the flavor.
For extra crunch, stir in crushed graham crackers to the cereal base.
Want more cheesecake flavor? Add a second layer of the cheesecake mixture and chill longer.
Recipe Variations
1. Chocolate Swirl Version:
Add 1/4 cup mini chocolate chips to the cheesecake layer and swirl in 2 tablespoons of melted chocolate before chilling.
Topping: Drizzle more chocolate and sprinkle with chopped nuts.
2. Lemon Cheesecake Treats:
Add 1 tablespoon lemon zest and 1 teaspoon lemon juice to the cheesecake mixture.
Topping: Crushed lemon cookies and a few lemon peel curls.
3. Strawberry Shortcake-Inspired:
Fold in 1/4 cup finely chopped strawberries to the cheesecake mix.
Topping: Crushed vanilla wafers and extra fresh strawberries.
4. Peanut Butter Dream:
Mix 1/4 cup creamy peanut butter into the marshmallow base before adding cereal.
Topping: Crushed peanuts and a drizzle of melted chocolate or peanut butter.
Final Thoughts
I ended up printing out the recipe four times before the party wrapped up, slipping them into napkins or handing them over with a knowing wink. Watching neighbors of all ages enjoy the mix of crunchy cereal and fluffy cheesecake filling reminded me why I keep coming back to the kitchen.
These little squares, dressed up with berries and a chocolate drizzle, added just the right bit of joy to our gathering. Funny how a no-bake treat can turn into the center of a memory. Now, anytime I see marshmallows or cream cheese in the pantry, I think of that night—music playing softly in the background, the buzz of laughter, and plates scraped clean under the porch lights.
No-Bake Cheesecake Rice Krispy Treats
Print ThisIngredients
- For the Cereal Base:
- 6 cups Rice Krispies cereal
- 1/4 cup unsalted butter
- 1 (10 oz) package mini marshmallows (about 40–45 marshmallows)
- For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup whipped topping (like Cool Whip, thawed)
- Optional Toppings:
- Graham cracker crumbs
- Fresh berries
- Chocolate drizzle
- Sprinkles
Instructions
Step 1: Make the Cereal Base
Melt butter in a large microwave-safe bowl (30–45 seconds). Stir in marshmallows and microwave in 15-second bursts until smooth. Add Rice Krispies and mix until evenly coated. Press into a parchment-lined 9×9-inch pan. Let cool.
Step 2: Prepare the Cheesecake Layer
Beat softened cream cheese until smooth. Add powdered sugar and vanilla; mix well. Fold in whipped topping until light and fluffy.
Step 3: Assemble
Spread cheesecake layer over the cooled base. Smooth the top. Add graham cracker crumbs and any toppings you like—berries, chocolate drizzle, or sprinkles.
Step 4: Chill
Refrigerate for 1–2 hours until the cheesecake layer is firm.
Step 5: Cut and Serve
Lift out using parchment. Slice into squares. Serve chilled or at room temp.
