White Chocolate Rice Crispy Cheesecake Squares

What’s better, rice crispy squares or cheesecake? Now you don’t have to decide! This recipe is so easy and doesn’t involve any actual cooking – unless you count melting marshmallows! It’s a great one to make with kids but one the whole family will enjoy eating!

These should be eaten the same day you make them – the base will go soggy after that. You could make the topping a day in advance if you want but don’t make the base in advance.

This makes 16 squares for a group or else half the recipe to make less.

White Chocolate Rice Crispy Cheesecake Squares

Recipe by Siun ClinchCourse: DessertDifficulty: Easy


Prep time




  • 125g marshmallows

  • 30g unsalted butter

  • 3 cups / 750mls rice krispies

  • 250g mascarpone cheese

  • 125ml cream

  • 2 tablespoons caster sugar

  • 2 tablespoons icing sugar

  • 1/2 vanilla pod or 1 teaspoon vanilla extract

  • 100g white chocolate


  • Grease a baking dish (I used a 20cm x 20cm square dish) with butter / oil.
  • Melt the butter in a saucepan, then add the mashmallows and stir continuously until melted. Add in the rice krispies, stir together and pour into the greased dish. Use an oiled metal spoon to push down and flatten down the top. Leave to set while you make the topping.
  • Melt the white chocolate. Whip the cream with the caster sugar until it’s thick. Then stir through the mascarpone cheese, melted white chocolate and icing sugar. Slice down the middle of the vanilla pod and scrape out the vanilla beans. Add to the mascarpone mixture and stir through. If you don’t have a vanilla pod, use a teaspoon of vanilla extract.
  • Dollop the mascarpone mixture on top of the rice krispie base and smooth the top with a spoon. Leave to set in the fridge for an hour or so before slicing.
  • I like to decorate these with strawberries and blueberries but use whatever toppings you like – you could drizzle with melted chocolate, top with raspberries, sprinkles, shaved chocolate…whatever you want!

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