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No-Bake Lemon Cheesecake Rice Krispie Treats

No-bake lemon cheesecake Rice Krispie treats with thick, chewy lemon bars topped by a creamy white lemon cheesecake layer. Finish with a zigzag drizzle of melted white chocolate and lemon zest, then chill until cleanly sliceable squares.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

For the Krispie base
  • 4 tbsp butter Salted or unsalted works; use real butter for best chew.
  • 1 can (10 oz) mini marshmallows Use bagged mini marshmallows for even melting.
  • 1 tbsp lemon zest Zest a fresh lemon for brighter flavor.
  • 6 cup Rice Krispies cereal Measure loosely leveled for consistent bar texture.
For the lemon cheesecake layer
  • 8 oz cream cheese Softened to room temperature so the filling stays smooth.
  • 1 cup powdered sugar Adjust if your zest and juice are extra tart; mixture should be pourable.
  • 2 tbsp fresh lemon juice Fresh gives the best tang; bottled works in a pinch.
  • 1 tbsp lemon zest Adds visible flecks and a lemon-forward aroma.
  • 1 tsp vanilla extract Vanilla rounds out the lemon flavor.
  • 1 cup whipped topping Fold in gently to keep the layer light.
For the topping
  • 0.5 cup white chocolate chips Melt until smooth for a neat zigzag drizzle.
  • 1 Extra lemon zest for garnish Optional but recommended for contrast and fresh aroma.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the pan
  1. Line a 9x13 pan with parchment paper and spray lightly so the bars lift out cleanly after chilling.
Make the Krispie base
  1. Melt butter in a large pot over medium-low heat; add mini marshmallows and stir until fully melted, about 3–5 minutes, with a glossy melted look.
  2. Remove from heat and stir in lemon zest until evenly distributed.
  3. Fold in Rice Krispies cereal, then press firmly into the prepared pan to form a thick, even base; cool until set.
Make the lemon cheesecake layer
  1. Beat cream cheese, powdered sugar, fresh lemon juice, lemon zest, and vanilla extract until smooth, with no visible lumps.
  2. Fold in whipped topping just until combined, keeping the mixture fluffy.
  3. Spread the lemon cheesecake layer evenly over the cooled Krispie base using an offset spatula or the back of a spoon for an even top.
Add topping and chill
  1. Drizzle melted white chocolate in a zigzag pattern over the top, with thin lines that catch the light.
  2. Scatter extra lemon zest for garnish all over the surface.
  3. Refrigerate for 1 hour before cutting into 16 bars; chill until firm enough for clean squares.

Notes

Pro tip: press the Krispie base firmly and evenly so the bars hold together when chilled; if the mixture cools too much while pressing, warm it briefly just until spreadable. Store covered in the fridge up to 4 days; freeze bars up to 1 month for best texture after thawing in the fridge. For a lighter option, use reduced-fat cream cheese and reduce the powdered sugar by 2–3 tbsp to keep the cheesecake layer balanced without changing the method.