Chocolate crackers are a very popular Australian treat, especially around Easter, and I loved the idea of turning this crispy rice bubble base into the base of a cheesecake. For a fun and playful touch, I opted for pink and marshmallow instead of the usual chocolate, which pairs beautifully with the pastel colored mini Easter eggs on top. The strawberry swirl adds a little retro energy to the milkshake and makes the Whole Rice Bubble Cheesecake look colorful, nostalgic, and celebration-worthy.
Check out my Easter-themed grown-up version of the nostalgic chocolate cracker recipe
Chocolate crackers were a staple of kids’ parties growing up, so there’s definitely a nostalgia factor for me here. The moment the marshmallows start to melt with the butter, it instantly takes me back to the baking sessions of my childhood. Transforming that classic flavor and texture into a cheesecake felt like a fun little makeover for a treat that many Australians grew up with.
How to make my pretty pink rice bubble cheesecake recipe
The key when making the base is to work quickly while the marshmallow mixture is still warm and soft, as it firms up quite quickly once cooled. Pressing it into the pan with slightly damp hands makes the job much easier and prevents it from sticking. For the cheesecake layer, strawberry milk powder adds flavor and color, but you can add a small drop of food coloring if you’d like a stronger pink swirl.
💡Tip: Tap on it
Gently tapping the pan on the bench as you layer the mixtures helps the cheesecake spread evenly and creates lovely soft marbled ribbons throughout the topping.
The contrast in textures is what makes this cheesecake so fun. You have that fluffy and crispy rice bubble base underneath a light and creamy cheesecake topping. The strawberry swirl also gives it a bit of a retro strawberry milkshake vibe, which pairs wonderfully with the chocolate Easter eggs on top.
This rice bubble cheesecake recipe is quite impressive once sliced, with the pink and white marbled cheesecake layers resting on the cracked base. This is a great time to welcome Easter because it is both festive and nostalgic.
Note that this recipe requires at least 8 hours of chilling.
Key Ingredients for My Rice Bubble Cheesecake Recipe
- Marshmallows: these are melted with butter to create a classic fluffy base that holds the rice bubbles together. I used white and pink marshmallows, but you can use any color you have on hand.
- Unsalted butter: this adds richness and helps the marshmallow mixture melt smoothly.
- Pink liquid food coloring: this is used to tint the base of the rice bubbles and, if necessary, to enhance the pink color of the strawberry cheesecake mixture.
- Rice bubbles: these provide the characteristic light, crisp texture of the base.
- Powdered gelatin: This helps the cheesecake set while keeping the texture smooth and creamy.
- Cream cheese: the base of the cheesecake filling, make sure it is at room temperature so it mixes well.
- Powdered sugar : this softens the filling while dissolving easily into the cream cheese mixture.
- Vanilla extract: This adds heat and balances flavors.
- Thickened cream: This creates a light and creamy cheesecake texture. I use extra to decorate the top.
- Nestlé Nesquik Strawberry Milk Powder: This adds both flavor and color to the strawberry swirl, and it’s sprinkled on top of the decorated cheesecake for a finishing touch of pink. Sprinkle just before serving as it will melt into the cream quite quickly.
- Cadbury Mini Eggs: these are a fun and festive topping that adds crunch and chocolatey sweetness. You can replace it with your favorite speckled eggs or mini chocolate eggs.
If this rice bubble cheesecake has inspired you to make other Easter treats, try these amazing Easter dessert recipes.
Recipe, food preparation and notes by Elisa Pietrantonio, Senior Food Editor, photography by Nigel Lough and styling by Lucy Busuttil.
