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No-Bake Lemon Cheesecake Rice Krispie Treats

No-bake lemon cheesecake Rice Krispie treats with a thick, chewy Krispie base and a creamy white lemon cheesecake layer. Finished with a zigzag drizzle of white chocolate and bright lemon zest on every lemon Rice Krispie bar square.
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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: 320
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
  • 1 extra lemon zest for garnish

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 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 (about 3-5 minutes).
  2. Remove from the heat and stir in lemon zest until evenly distributed.
  3. Fold in Rice Krispies cereal and press the mixture firmly into the prepared pan.
  4. Cool the pressed Krispie base until it is set before adding the cheesecake layer.
Make the lemon cheesecake layer
  1. Beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
  2. Fold in whipped topping until the mixture is creamy and evenly combined.
  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 so it forms thin lines.
  2. Scatter extra lemon zest over the top for bright garnish.
  3. Refrigerate for 1 hour before cutting into 16 bars to ensure clean slices.

Notes

For the cleanest bars, press the Krispie mixture firmly and let the base cool completely before spreading on the lemon cheesecake layer. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 1 month for best texture. If you want a lighter option, swap the whipped topping for an equal amount of light whipped topping.