Instructions:
- Prepare the Rice Krispie Base:
- In a large pot, melt the butter over medium heat.
- Add the marshmallows and stir until fully melted and combined with the butter.
- Remove from heat and quickly stir in the Rice Krispies until evenly coated.
- Press the Rice Krispie mixture firmly into the bottom of a greased 9-inch springform pan to form the base. Set aside to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Pour the cheesecake filling over the Rice Krispie base, spreading it evenly.
- Chill:
- Cover and refrigerate the cheesecake for at least 4 hours, or until set.
- Serve:
- Once set, remove the cheesecake from the springform pan and slice. Enjoy this sweet and creamy treat!
Prep Time: 20 minutes | Chill Time: 4 hours | Servings: 8-10 slices
This Rice Krispie Cheesecake is a delightful twist on a classic dessert, with a crunchy base and creamy cheesecake filling!
