6 cups fruit flavored rice cereal (150 g), divided
nonstick cooking spray, for greasing
16 oz cream cheese (450 g), room temperature
2 tablespoons lemon juice
2 cups heavy cream (470 mL)
1 teaspoon vanilla extract
⅓ cup sugar (65 g)
Nutrition Info
Calories 571
Fat 32g
Carbs 68g
Fiber 0g
Sugar 25g
Protein 6g
How to Make It
1. Step
In a large bowl, combine the marshmallows and butter. Microwave for 2 minutes, stirring after 1 minute. Add 5 cups of cereal and stir until full mixed. Spoon into the bottom of a greased 8-inch springform pan, pressing down around the edges to create a smooth surface. Transfer to the refrigerator to chill for about 20 minutes.
2. Step
In a large bowl, whisk the cream cheese and lemon juice until combined. Add the cream, vanilla, and sugar and mix until smooth and silky with soft peaks.
3. Step
Pour the cream cheese mixture on top of the rice cereal and marshmallow base, using a spatula to smooth the top. Chill for at least 3 hours.
4. Step
Release the springform and decorate the top of the cake with the remaining cup of rice cereal. Slice and serve.
