4th of July Crispy-Treat Cheesecake Bars Recipe | Recipe Iseasy KitchenCrispy-Treat Cheesecake Bars

Difficulty: Simple
Makes: 16 bars
Nutrition Facts (per bar): Calories 253, Total Fat 16 g, Saturated Fat 9 g, Carbohydrates 26 g, Dietary Fiber 2 g, Sugars 17 g, Protein 3 g, Cholesterol 43 mg, Sodium 240 mg
Total Time: 2 hours 35 minutes
Prep Time: 5 minutes
Inactive Time: 2 hours 25 minutes
Cooking Time: 5 minutes

Transform your Independence Day celebrationor any gatheringinto a unforgettable feast with these irresistible crispy-treat cheesecake bars. The crunchy rice cereal base snaps perfectly against the velvety cheesecake filling, creating a patriotic treat that's as fun to make as it is to devour. Whip them up ahead for effortless entertaining: just slice, top with vibrant berries, and watch the crowd go wild!

Ingredients

Crispy Base:

Nonstick cooking spray
3 tablespoons unsalted butter
5 ounces miniature marshmallows
2 teaspoons honey
1/2 teaspoon vanilla extract
Kosher salt
4 cups crisp rice cereal

Cheesecake Filling:

1 packet (1/4-ounce) plain powdered gelatin
2 packages (8 ounces each) cream cheese, softened
1 cup sour cream
1 cup confectioners' sugar
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
Kosher salt
2 cups assorted raspberries and blueberries for topping

Cook Mode (Keep your screen on while cooking)

Prepare the crispy base: Line a 9-inch square baking pan with foil, ensuring two sides extend beyond the pan for easy removal. Spray the foil and a wooden spoon lightly with nonstick spray.
Turn the stove to medium and melt the butter in a medium saucepan. Add in the mini marshmallows, honey, vanilla, and a pinch of salt. Stir with the greased wooden spoon until the marshmallows have melted entirely, about 4 to 5 minutes. Pour in the rice cereal and stir until thoroughly coated. Spread the mixture evenly into your lined pan, pressing down with the spoon. Let the crispy layer cool and set at room temperature for 20 minutes.
Cheesecake layer: Meanwhile, sprinkle the gelatin over 2 tablespoons water in a small bowl suitable for the microwave. Allow it to bloom for 5 minutes.
Using a stand mixer with the paddle (or a hand mixer and a large bowl), beat the cream cheese at medium-high for about a minute until it's completely smooth. Scrape the sides of the bowl. Add the sour cream, confectioners' sugar, lemon juice, vanilla extract, and another pinch of salt. Beat until combined and smooth, about a minute more.
Microwave the softened gelatin in 10-second burstsstirring each timeuntil fully dissolved, about 30 seconds in total. Pour the dissolved gelatin into the cream cheese mixture and beat another 30 seconds to thoroughly blend.
Assemble the bars: Pour your cheesecake mixture over the cooled crispy layer in the pan, smoothing the top with a spatula. Lightly cover the pan with plastic wrap and refrigerate until the cheesecake sets, about two hours. If preferred, the assembled bars can be kept in the fridge overnight.
Finally, slice into 16 squares and decorate each bar with a medley of raspberries and blueberries just before serving.