Yield 10 servings Number Of Ingredients 10 Steps:
In a large saucepan over medium heat, melt the butter. Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat. While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan. Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside. Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute. In a large bowl, mix the cream cheese, sugar, and vanilla until smooth. Pour in the melted chocolate and stir to incorporate. Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined. Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula. Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform. Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake. Use a vegetable peeler to shave the chocolate into the middle of the cheesecake. Slice and serve. Enjoy!
Number Of Ingredients 10 Steps:
In a large saucepan over medium heat, melt the butter. Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat. While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan. Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside. Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute. In a large bowl, mix the cream cheese, sugar, and vanilla until smooth. Pour in the melted chocolate and stir to incorporate. Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined. Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula. Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform. Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake. Use a vegetable peeler to shave the chocolate into the middle of the cheesecake. Slice and serve.
Time 30m Yield 12 servings Number Of Ingredients 6 Steps:
In a large bowl, add butter and marshmallow. Microwave for 2 minutes. Stir at 1 minute. Add the cereal and stir until the marshmallow evenly coats the cereal. Using a ice cream scoop, form treats into balls. Take a wafer cone and dip it in melted chocolate and then immediately sprinkle anything you desire. Place the rice krispy balls into the cone. Enjoy!
Yield 10 servings Number Of Ingredients 10 Steps:
In a large saucepan over medium heat, melt the butter. Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat. While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan. Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside. Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute. In a large bowl, mix the cream cheese, sugar, and vanilla until smooth. Pour in the melted chocolate and stir to incorporate. Add 1½ cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined. Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula. Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform. Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake. Use a vegetable peeler to shave the chocolate into the middle of the cheesecake. Slice and serve. Enjoy!
More about “crispy rice cereal chocolate cheesecake recipe by tasty”
Yield 8 slices Number Of Ingredients 22 Steps:
Mix the cheesecake filling ingredients in a large bowl. Add cream cheese, granulated sugar, brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg and whipped topping together and blend. To make the crust, melt butter then add the mini marshmallows. Stir in the crispy rice cereal and mix well. Butter up a dish (or use cooking spray). Spread the crispy rice cereal mix in the dish and form a crust. Spread the cheesecake filling over the crispy rice crust. Chill for at least two hours Serve with whipped topping. Enjoy!
