Ingredients
2 cups Rice Krispies cereal
1 cup mini marshmallows
1/4 cup unsalted butter
1 and 1/2 cups cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup whipped cream
1/2 cup white chocolate chips, melted
Instructions
In a large pot, melt butter over medium heat. Add mini marshmallows and stir until completely melted. Remove from heat.
Stir in Rice Krispies cereal until well coated. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust.
In a mixing bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Beat with an electric mixer until smooth.
Fold in whipped cream and melted white chocolate chips until the mixture is uniform.
Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
Refrigerate for at least 4 hours, or until set.
Notes
- Texture is Key: The texture of the crust can make or break your cheesecake. Ensure your Rice Krispies are finely crushed to create a more cohesive and sturdy base. A food processor works well for this, but a rolling pin and a zip-top bag can also do the job effectively.
- Chilling Time: Patience is crucial when it comes to no-bake desserts. The cheesecake needs to chill for at least 4 hours, but overnight is ideal. This waiting period ensures that the filling sets properly and the flavors fully develop.
- Even Mixing: When mixing your filling, ensure that the cream cheese is at room temperature to avoid lumps. Mix the cream cheese alone thoroughly before adding other ingredients to achieve the smoothest texture possible.
- Creative Variations: Don’t hesitate to add your twist to the recipe. Mix-ins like mini chocolate chips, caramel drizzle, or even a layer of fruit compote can add an extra dimension of flavor and texture to your cheesecake.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 360 kcal
