Go Back

No-Bake Lemon Cheesecake Rice Krispie Treats

Lemon cheesecake Rice Krispie treats with a thick, chewy Krispie base and a creamy white lemon cheesecake layer. Finish with a zigzag drizzle of white chocolate and lemon zest, then chill until cleanly sliceable into bars.
Print Recipe Pin Recipe
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: 260
Ingredients Equipment Method Notes

Ingredients
  

For the Krispie base
  • 0.5 lb butter 4 tablespoons (melted)
  • 10 oz mini marshmallows 1 bag
  • 1 lemon zest 1 tablespoon
  • 6 cup Rice Krispies cereal 6 cups
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
  • 1 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. Remove from the heat and stir in lemon zest until evenly distributed.
  3. Fold in Rice Krispies cereal and press firmly into the prepared pan, then cool until no longer warm.
Make the lemon cheesecake layer
  1. Beat cream cheese, powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth and creamy.
  2. Fold in whipped topping until no streaks remain.
  3. Spread the lemon cheesecake layer evenly over the cooled Krispie base.
Top and chill
  1. Drizzle melted white chocolate in a zigzag pattern over the top for a decorative finish.
  2. Scatter extra lemon zest across the top so each bar gets a bright garnish.
  3. Refrigerate for 1 hour before cutting into 16 bars for clean slices.

Notes

For easiest cutting, chill until fully firm and use a sharp knife wiped between cuts. Store covered in the refrigerator up to 3 days; freezing is not recommended because the whipped topping layer can soften. For a lighter option, swap the whipped topping for an equal amount of whipped coconut cream (for a dairy-light version).