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No-Bake Lemon Cheesecake Rice Krispie Treats

Lemon cheesecake Rice Krispie treats with thick, chewy bars topped with a creamy white lemon cheesecake layer. Melt-and-press Krispies are layered with a smooth no-bake filling, then finished with a zigzag white chocolate drizzle and lemon zest.
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Prep Time 20 minutes
Cook Time 5 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Krispie base
  • 4 tbsp butter
  • 1 can (10 oz) mini marshmallows
  • 1 tbsp lemon zest
  • 6 cup Rice Krispies cereal
For the lemon cheesecake layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup whipped topping folded in
For the topping
  • 0.5 cup white chocolate chips melted
  • lemon zest extra for garnish

Equipment

  • 1 sheet pan

Method
 

Prep the pan
  1. Line a 9x13 pan with parchment paper and spray lightly so the bars release cleanly.
Make the Krispie base
  1. Melt butter in a large pot over medium-low heat, then add mini marshmallows and stir until fully melted, 2-3 minutes, with a glossy melted look.
  2. Remove from heat and stir in lemon zest so the mixture turns lightly fragrant and evenly speckled.
  3. Fold in Rice Krispies cereal and press firmly into the prepared pan; use firm pressure for a tight, thick base.
  4. Cool the pressed Krispie base until set, about 5 minutes.
Make the lemon cheesecake layer
  1. Beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth, with no lumps.
  2. Fold in whipped topping until creamy and thick, with a smooth pale texture.
  3. Spread the lemon cheesecake layer evenly over the cooled Krispie base for an even top.
Top and chill
  1. Drizzle melted white chocolate over the top in a zigzag pattern so it forms thin lines across every piece.
  2. Scatter extra lemon zest over the top for a bright finish.
  3. Refrigerate for 1 hour before cutting into 16 bars, until the cheesecake layer is firm.

Notes

For the thickest, cleanest slices, press the Krispie base firmly into an even layer and spread the cheesecake filling right to the edges. Store covered in the refrigerator for up to 4 days; freeze yes (wrap well) for up to 1 month and thaw overnight in the fridge. Swap: use low-fat cream cheese and reduced-sugar powdered sugar for a lighter version while keeping the same creamy texture.