If a classic rice krispie treat and a creamy no‑bake cheesecake had a bakery baby, this would be it. This Rice Krispie Treat Cheesecake has a buttery graham cracker crust, a thick layer of marshmallow‑studded cheesecake filling with colorful sprinkles, and a chewy caramel‑kissed rice krispie topping.

I love serving this when I want something playful and nostalgic that still feels a little special. It slices like a cheesecake, eats like the world’s best cereal bar, and disappears faster than anything else on the dessert table.

What Makes This Rice Krispie Treat Cheesecake So Fun?

For me, this dessert is all about texture. You get the crunch of the graham cracker base, the cool, silky cheesecake center, and the gooey, stretchy rice krispie layer on top. It’s no‑bake, easy to prep ahead, and it turns every day into a little celebration thanks to those funfetti sprinkles.

Because everything sets in the fridge, it’s a fantastic make‑ahead dessert for birthdays, potlucks, cookouts, or any night when you want a quick treat but don’t want to turn on the oven for hours.

Ingredients for the Rice Krispie Treat Cheesecake

Before I start, I like to line my springform pan with parchment and grab all my ingredients so this comes together in one smooth flow.

Graham cracker crumbs – These build a sweet, slightly salty base that tastes like a classic cheesecake crust.
Granulated sugar – A bit of sugar in the crust helps it hold together and adds sweetness without making it too rich.
Unsalted butter – Melted butter binds the crumbs and gives that irresistible, buttery crunch.
Cream cheese – The star of the cheesecake layer. It needs to be softened so it whips up creamy and lump‑free.
Powdered sugar – Sweetens the filling while keeping it ultra smooth and light.
Vanilla extract – Adds warm, bakery‑style flavor to both the filling and the topping.
Heavy whipping cream – Whipped to soft peaks, it lightens the cheesecake layer so it’s fluffy instead of dense.
Mini marshmallows – Melt into the cereal for the topping and also fold into the cheesecake layer for that “treat” flavor throughout.
Rice Krispies cereal – Brings the signature crunch and chew we all love from childhood cereal bars.
Light brown sugar – Gives the topping a caramel note that makes this taste like a fancy bakery treat.
Light corn syrup – Helps the topping stay glossy, soft, and sliceable instead of hard and brittle.
Salt – Just a pinch keeps the sweetness in check and brightens the flavors.
Rainbow sprinkles – Optional but highly encouraged for a birthday‑cake vibe that makes every slice feel festive.

How To Make the Rice Krispie Treat Cheesecake

This is one of those desserts that looks like it took all afternoon, but each step is quick and simple. I like to start with the crust, move to the cheesecake layer, and finish with the rice krispie topping once everything is ready.

Step 1: Build the buttery graham cracker crust

Spray a 9‑inch springform pan with nonstick spray and line the bottom with parchment. In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter until the mixture looks like wet sand.

Press the crumbs firmly into the bottom of the pan, going right up to the edges so the base is even and compact. I usually use the bottom of a measuring cup to really tamp it down. Pop the crust in the fridge while you work on the filling so it can set.

Step 2: Whip the no‑bake cheesecake filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and fluffy. Add the powdered sugar and vanilla and keep mixing until everything is silky and well combined.

In a separate chilled bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture in two additions so you don’t deflate all that lovely air.

Fold in a handful of mini marshmallows and the rainbow sprinkles until they’re evenly scattered throughout the filling. It should look like funfetti cheesecake.

Step 3: Assemble the cheesecake base

Spread the cheesecake filling over the chilled crust, smoothing the top with an offset spatula or the back of a spoon. Make sure you press it right to the edges of the pan so there are no air pockets.

Place the pan back in the fridge so the filling can begin to firm up while you prepare the rice krispie topping.

Step 4: Make the caramel marshmallow rice krispie mixture

Add the butter, brown sugar, corn syrup, and salt to a large saucepan set over medium heat. Cook, stirring, until the butter melts and the mixture comes to a gentle bubble.

Turn the heat to low and add the mini marshmallows, stirring until they are completely melted and the mixture is smooth and glossy. Remove the pan from the heat and stir in the vanilla.

Immediately add the Rice Krispies cereal and stir until every piece is coated in the warm marshmallow caramel mixture.

Step 5: Finish and chill

Let the cereal mixture cool for just a few minutes so it’s warm but not piping hot (you don’t want it to melt the cheesecake layer). Gently spoon it over the chilled cheesecake, pressing lightly with greased hands or a spatula to create an even layer.

If you like, sprinkle a few extra rainbow sprinkles over the top for color.

Cover the pan and chill the Rice Krispie Treat Cheesecake for at least 4 hours, or overnight, until completely set and easy to slice.

Step 6: Slice and serve

When you’re ready to serve, run a thin knife around the inside edge of the pan and release the springform. Use a sharp knife to cut neat wedges, wiping the blade between cuts for the cleanest slices.

Serving and Storing Rice Krispie Treat Cheesecake

I love serving this cheesecake slightly chilled so the layers stay defined but the topping still has a little bend and chew. If it’s been in the fridge overnight, I’ll usually let it sit at room temperature for about 10–15 minutes before slicing.

Leftovers keep beautifully. Cover the pan tightly or transfer slices to an airtight container and refrigerate for up to 4 days. For longer storage, you can freeze individual slices: wrap each one well in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge before serving.

Because of the rice krispie topping, I don’t recommend leaving this cheesecake out at room temperature for more than 2 hours, especially on warm days, or the cereal can lose some of its crunch.

What to Serve With Rice Krispie Treat Cheesecake?

This dessert is rich, playful, and sweet, so I like to pair it with lighter, refreshing flavors and simple sides.

Fresh berries

A bowl of fresh strawberries, raspberries, or blueberries on the side adds a bright, juicy contrast to the creamy, marshmallow‑y slices.

Vanilla or caramel ice cream

If you’re going all‑in, a scoop of vanilla bean or caramel ice cream next to a slice of Rice Krispie Treat Cheesecake is pure dessert heaven.

Hot coffee or iced latte

A strong cup of coffee (hot or iced) balances all that sweetness and makes this feel like a coffee‑shop treat at home.

Sparkling water with citrus

For something lighter, serve this with bubbly water and a squeeze of lemon or lime. The acidity cuts through the richness nicely.

A simple salty snack

If you’re putting together a party spread, add a bowl of salty pretzels or mixed nuts. That salty crunch next to the sweet cheesecake is so satisfying.

Want More No‑Bake Dessert Ideas?

If this Rice Krispie Treat Cheesecake made you smile, I think you’ll love some of these other easy desserts from the blog:

Pecan Pie Cheesecake for a decadent, Southern‑inspired twist on classic cheesecake.
Strawberry Cheesecake Dump Cake when you’re craving a fruity, bubbly dessert that practically makes itself.
Rice Krispie Chocolate Chip Cookies if you love the crunchy cereal texture and want it in cookie form.
Strawberry Shortcake Cheesecake Rolls for a handheld cheesecake treat that’s perfect for parties and brunch tables.

Save This Pin For Later

Save this Rice Krispie Treat Cheesecake to your favorite Pinterest dessert board so it’s right there the next time you need a fun no‑bake treat.

Try it exactly as written or give it your own twist with flavored marshmallows, different cereals, or extra toppings. If you do, come back and tell me how it went—I absolutely love hearing what you’re baking in your kitchen.

Need more inspiration? Explore my daily kitchen creations on SavorQueen.com on Pinterest. Your next favorite dessert might be waiting there.