Ingredients
- For the crust:
- 6 cups Rice Krispies cereal
- ¼ cup salted butter
- 1 (10 oz) bag mini marshmallows
- For the filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 ½ cups heavy whipping cream
Instructions
- Melt butter over low heat in a large pot, then stir in mini marshmallows until fully melted and smooth.
- Remove from heat and fold in Rice Krispies cereal until evenly coated.
- Press mixture firmly into the bottom of a greased springform pan or baking dish. Let cool and set.
- Beat softened cream cheese until smooth, add sugar and vanilla, and mix until fully combined.
- Whip heavy cream until stiff peaks form, then gently fold into cream cheese mixture.
- Spread filling evenly over cooled crust and smooth the top.
- Refrigerate at least 4 hours or until fully set before slicing and serving.
Notes
- Add chocolate drizzle, fruit toppings, or sprinkles for variation.
- Mix in crushed cookies or lemon zest into the filling for extra flavor.
- Store in an airtight container in the refrigerator for up to 4 days.
- Do not reheat; serve chilled.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert/No-Bake
- Method: No-Bake/Layering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
