Updated: Jul 4, 2022
Cheesecake with a rice krispy crust and chocolate filling
We're in the early weeks of 2022, and this is one of the first desserts of the new year! We all start the year thinking I want to be on a diet or lose weight, when really it’s all about portion control, what you eat, exercise and your well being. I can eat desserts like these as long as I do it in moderation. That’s what I’m doing with this Chocolate Rice Krispy No Bake Cheesecake! I got the idea for this dessert online over the holidays, and y’all know I can bake a good cheesecake. That’s where the mashup idea came in: rice krispy crust with a creamy chocolate filling, topped with whipped cream and shaved chocolate. The cheesecake is sweet, rich, creamy, and so good! You will be in chocolate heaven when you have a bite!
Prep Time: 15 mins
Inactive Time: 4 hrs to 24 hrs
12 oz GF rice chex crushed
10 oz marshmallows melted
3 T butter melted
4 8 oz blocks reduced fat cream cheese
1.25 c sugar
1 T GF vanilla extract
3/4 c GF semi sweet chocolate plus more for garnish
2 c heavy cream
Dash of cinnamon
1 .Grease springform pan. Combine chex, marshmallow and butter. Form crust in pan with edges of crust about halfway up pan. Chill for 15-20 mins in fridge.
2. Beat cream cheese with 1 c sugar, cinnamon and vanilla extract.
3. Pour chocolate and 1 c heavy cream in bowl. Melt for 1-2 mins in microwave and stir to form ganache.
4. Add to cream cheese and beat for 1-2 mins. Pour into pan and smooth on top to be level with edges of crust. Let chill 4 hrs or overnight in fridge.
5. Beat remaining cream and sugar. Decorate with whipped cream on edges and shave chocolate on top.
6. Slice and serve.