Transfer the sticky cereal mixture into the prepared springform pan. Using a greased glass or spatula, press the mixture firmly into the bottom and slightly up the sides to create a sturdy crust. Let it set at room temperature for 15–20 minutes until firm.
Prepare the filling. In a stand mixer or a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy (about 1 minute). Add the marshmallow crème and mix until fully incorporated. Gently fold in the Cool Whip with a spatula, preserving its airy texture to keep the filling light and fluffy.
Assemble the cheesecake. Pour the marshmallow cream filling into the set crust and smooth the top with an offset spatula or the back of a spoon to even it out.
Chill the cheesecake. Refrigerate the cheesecake for at least 2 hours, or until the filling is firm and holds its shape when sliced. The chilling time helps the cheesecake set completely for clean slices.
Garnish and serve. Before serving, pipe or dollop whipped cream around the edge of the cheesecake. Top with cubed Rice Krispy Treats for a fun and festive finish. Carefully release the springform collar and slice with a warm knife for clean cuts.
Serving Notes
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