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No Bake Lemon Cheesecake Rice Krispie Treats Recipe

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3.9 from 11 reviews

These No Bake Lemon Cheesecake Rice Krispie Treats combine the classic crispy, gooey texture of Rice Krispies with a tangy, creamy lemon cheesecake layer. Perfectly balanced with sweetened condensed milk and fresh lemon juice, these treats are a refreshing twist on a beloved dessert snack that requires no oven and comes together quickly with simple ingredients.

Ingredients

Rice Krispie Base

  • 6 Cups Rice Krispies Cereal
  • 3 Tablespoons Butter
  • 6 Cups Mini Marshmallows (10 oz Bag, divided)

Lemon Cheesecake Layer

  • 8 oz Cream Cheese, softened
  • 14 oz Sweetened Condensed Milk
  • 1/3 cup Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 1 Drop Yellow Food Dye (optional)

Topping

  • 1/2 cup White Chocolate
  • Lemon Zest for garnishing (optional)

Instructions

  1. Prepare the pan: Spray a 9×13 inch pan thoroughly with cooking spray to prevent sticking and set aside for later.
  2. Melt butter: Place butter in a large microwave-safe bowl and microwave in 15 second increments until fully melted, stirring in between to ensure even melting.
  3. Melt majority of marshmallows: Add 3/4 of the mini marshmallows to the melted butter, then heat in 30 second increments in the microwave, stirring in between each increment until completely melted and combined.
  4. Mix in Rice Krispies: Fold the Rice Krispies cereal into the melted butter and marshmallow mixture until fully coated and well incorporated.
  5. Add remaining marshmallows: Fold in the remaining 1/4 of the mini marshmallows. These won’t fully melt but add texture to the base.
  6. Press base into pan: Transfer the mixture into the prepared pan and use a spatula or your hands (greased or sprayed) to evenly press it down. Allow it to cool and set.
  7. Prepare cheesecake layer: In a separate bowl, beat together the softened cream cheese, sweetened condensed milk, vanilla extract, and lemon juice until the mixture is smooth and creamy with no lumps.
  8. Add color (optional): Add one drop of yellow food dye to the cheesecake mixture and mix thoroughly to give a subtle lemony color.
  9. Layer cheesecake over base: Pour the lemon cheesecake mixture on top of the cooled Rice Krispie base and smooth the surface evenly using a spatula.
  10. Chill: Refrigerate the assembled treats for 3 to 4 hours, or until the cheesecake layer is firmly set.
  11. Cut and melt white chocolate: Once set, remove from refrigerator and cut into squares. Melt the white chocolate in 30 second increments in the microwave, stirring until smooth, or use a melting pot.
  12. Drizzle white chocolate: Drizzle melted white chocolate over the cheesecake treats. For easier drizzling, place the melted chocolate in a zippered sandwich bag, cut a small corner, and squeeze over the bars.
  13. Garnish and serve: Optionally sprinkle lemon zest on top for extra freshness and aroma before serving.

Notes

  • For an even white chocolate drizzle, use a zippered sandwich bag with a small corner cut off as a piping bag alternative.
  • Use softened cream cheese at room temperature to prevent lumps in the cheesecake layer.
  • Ensure the Rice Krispie base is completely cooled before adding the cheesecake layer to avoid melting or mixing layers.
  • If you don’t have yellow food dye, the lemon juice alone will provide some natural color and flavor.
  • Store leftovers refrigerated in an airtight container for up to 3 days for best texture and freshness.

Find it online: https://flavorspath.com/no-bake-lemon-cheesecake-rice-krispie-treats-recipe/