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S’mores Rice Crispy Treats

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close-up image of a s'mores rice crispy treat on a baking sheet.

These s’mores rice crispy treats are insanely delicious and super easy to make! They’re loaded with gluten-free cookies, crisp rice cereal, gooey melted marshmallow, and plenty of chocolate chips.

close-up overhead image of s'more rice crispy treats with graham cracker pieces, mini marshmallows, and drizzled chocolate on top.

What You Need To Make S’mores Rice Crispy Treats

Rice Cereal – Classic Rice Krispies cereal is my favorite in this recipe! They’re light and remain super crunchy in these treats. I have to say, I’ve tried a handful of off-brand rice cereals for this recipe and none taste nearly as good as Rice Krispies do. I’m not sure what it is, but most other kinds end up too soft and almost soggy when mixed into these s’mores rice crispy treats.

Graham Crackers – Any graham cracker will work here! I’ve tested this recipe using my homemade vegan and gluten-free graham crackers, and oh man were they delicious. O, for an organic option, I recommend Annie’s Organic Honey Graham Crackers.

Marshmallows – I used regular-sized marshmallows to make my s’mores rice crispy treat. However, you can use a 10-ounce bag of mini marshmallows instead. I also recommend topping your treats with a small handful of mini marshmallows for a super cute look!

s'mores rice crispy treats spread onto an upside down baking sheet.

Adjust This Recipe To Your Dietary Needs

Make it Vegan: Make sure the chocolate, marshmallows, and butter you use are all vegan! I love and recommend Dandies vegan marshmallows and Miyoko’s vegan butter.

Make it Gluten-Free: Replace the graham crackers with gluten-free Simple Mill’s Honey Cinnamon Sweet Thins.

Make it Nut-Free: Use nut-free graham crackers/cookies!

close-up image of a s'mores rice crispy treat on a baking sheet.

Tips For Making S’mores Rice Crispy Treats

  • Move quickly when adding the melted marshmallow mixture into the cereal mixture. The melted marshmallows will immediately start to cool once removed from the heat. And you’ll notice that as soon as they cool, they also begin to seize up and can be quite difficult to work with.
  • Spray a little cooking oil on your hands before handling the treats! I like to sprits a little cooking oil on one hand and then rub them together right before transferring the treats to the baking dish.
  • Similar to your hands, spray a little cooking oil on your knife before slicing! A greased knife will glide through these s’mores rice crispy treats. However, an un-greased knife will almost certainly get stuck and struggle to make it through your treats!
overhead image of s'mores rice crispy treats with milk and rice cereal on the side.
5 from 1 vote

S’mores Rice Crispy Treats (Vegan, Gluten-Free)

These s’mores rice crispy treats are insanely delicious and super easy to make! They’re loaded with gluten-free cookies, crisp rice cereal, gooey melted marshmallow, and plenty of chocolate chips.
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 12 treats

Ingredients

  • 1 (12-ounce) bag marshmallows
  • 6 ounces butter
  • 4 cups rice cereal
  • 1 cup graham crackers, crushed
  • 1/2 cup chocolate chips

Instructions

  • Line a 9×9-inch baking dish with parchment paper, then melt butter and marshmallows in a large saucepan over medium-low heat.
  • Mix together the rice cereal, crushed graham crackers, and chocolate chips in a large bowl.
  • Add melted marshmallows to the cereal mixture, mix well.
  • Transfer treats mixture to your lined baking dish and let sit at room temperature for 1 hour before slicing.

Notes

  • Optional Step: Top finished treats off with an extra sprinkling of crushed graham crackers, marshmallows, and chocolate. Then place it in the oven on broil for 1 minute or until marshmallows are golden brown and toasty!

    • Nutrition

    Calories: 300kcal

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    Dairy-Free

    Healthy Cheesecake (Vegan, Gluten-Free)

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    overhead image of healthy cheesecake with fresh strawberries

    This healthy cheesecake is light, tangy, and only tastes indulgent! It’s entirely vegan, gluten-free, and made with the healthiest ingredients. Enjoy a big slice of this healthy cheesecake with some fresh berries for dessert, a snack, or even breakfast – yup, it’s THAT healthy!

    close up overhead image of healthy cheesecake with fresh strawberries of healthy cheese

    I didn’t always love cheesecake. Most I tried were too dry, dense, and/or sweet. Therefore, in developing this cheesecake I made sure it was light, almost fluffy, and perfectly sweet! And it wouldn’t be a SDHB recipe if I didn’t make it healthier too. I took the best cheesecake recipes I could find, substituted a few simple ingredients, and voilà this better-for-you cheesecake recipe was born!

    Ingredients such as vegan cream cheese, vegan yogurt, and a touch of maple syrup make for a more nutritient dense recipe. I wish I had recorded the look on my boyfriend’s face when I told him this cheesecake was SO healthy he could, in fact, eat it for breakfast! Once he processed the near too-good-to-be-true news, he excitedly inhaled a massive slice of this vegan and gluten-free treat.

    What You Need To Make Healthy Cheesecake

    Gluten-Free Graham Crackers – I used my own recipe for gluten-free graham crackers, though you can use your favorite store bought gluten-free graham crackers instead. To turn them into graham cracker crumbs you can either seal them in a ziploc bag and crush them with a rolling pin or heavy object, or add them to a food processor and give them a few pulses. Once all crackers have been ground into crumbs and no large pieces remain, you’re ready to use them in this recipe!

    Vegan Cream Cheese – I used and love the Kite Hill Plain Vegan Cream Cheese in this recipe! Though feel free to use your favorite vegan cream cheese instead. If not vegan, you can use regular cream cheese. However, be sure to avoid flavored cream cheeses, plain is necessary for this healthy cheesecake recipe.

    Vegan Yogurt – Similar to the vegan cream cheese, make sure your vegan yogurt is plain and unsweetened. Any added flavors or sugar would completely throw off the balance of this recipe. I used plain coconut yogurt and had great results, though any non-dairy plain unsweetened yogurt will work!

    Corn Starch – Most cheesecakes contain eggs to help bind the filling once baked. However, this cheesecake recipe is both healthy and vegan with the use of corn starch instead. Corn starch is imperative in getting this cheesecake to firm up and set to its perfectly light and soft consistency. If you don’t have corn starch, you can use arrowroot starch instead.

    Adjust This Recipe To Your Diet

    • Add Dairy: Use regular butter, cream cheese, and yogurt in this recipe if not vegan or dairy-free.
    • Make it Paleo: Use paleo graham crackers, coconut oil instead of vegan butter, and arrowroot starch instead of cornstarch to turn this into a healthy paleo cheesecake recipe!
    Healthy Cheesecake (Vegan, Gluten-Free)
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    Healthy Cheesecake (Vegan, Gluten-Free)

    0 from 0 votes
    Recipe by Samantha Russo Course: DessertCuisine: AmericanDifficulty: Intermediate
    Servings

    8

    servings
    Prep time

    10

    minutes
    Cooking time

    30

    minutes
    Chilling Time

    8

    hours

    This healthy cheesecake is light, tangy, and only tastes indulgent! It’s entirely vegan, gluten-free, and made with the healthiest ingredients. Enjoy a big slice of this healthy cheesecake with some fresh berries for dessert, a snack, or even breakfast – yup, it’s THAT healthy!

    Ingredients

    • For the graham cracker crust:

    • 1 1/2 cups gluten-free graham cracker crumbs, see Notes

    • 5 tablespoons vegan butter, melted

    • 1 tablespoon coconut oil

    • For the cheesecake filling:

    • 16 ounces plain vegan cream cheese

    • 2 cups plain unsweetened vegan yogurt

    • 2 teaspoons vanilla extract

    • 1 tablespoon lemon juice

    • 1/2 cup maple syrup

    • 3 tablespoons corn starch, see Notes

    • Pinch of salt

    Directions

    • Preheat oven to 350° Fahrenheit and line a 9-inch springform pan with parchment paper.
    • Add all graham cracker crust ingredients to a large bowl and mix together.
    • Transfer crust to the springform pan, flatten into an even layer across the bottom, then bake for 7-8 minutes or until slightly golden brown.
    • Beat all cheesecake filling ingredients together in a large bowl then transfer to the pan and smooth over the crust.
    • Fill a pan with 1-inch of water and transfer it to the oven on the lower rack.
    • Place the cheesecake on the upper rack, above the water and bake for 30-35 minutes. Crack the oven door and allow cheesecake to cool in the oven for 1 hour.
    • Remove from the oven and chill in the fridge for at least 8 hours before slicing and eating.

    Recipe Video

    Notes

    • Gluten-Free Graham Cracker Crumbs: I made my vegan and gluten-free graham crackers, then turned them into crumbs by pulsing them in a food processor. However, you can use store bought gluten-free graham crackers instead if you’d like.
    • Corn Starch: Feel free to use arrowroot starch instead!

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