Santa Hat Crispy-Treat Cheesecake Squares Recipe

Santa Hat Crispy-Treat Cheesecake Squares

Level: Easy
Yield: 25 squares
Nutritional Information Per Square:
Serving Size: 1 out of 25
Calories: 173
Total Fat: 11g
Saturated Fat: 6g
Carbohydrates: 17g
Dietary Fiber: 0g
Sugar: 12g
Protein: 2g
Cholesterol: 31mg
Sodium: 141mg
Total Time: 3 hours 25 minutes (includes chill time)
Hands-On Time: 1 hour 5 minutes

Imagine the festive joy of crunchy rice cereal bars topped with a velvety cheesecake layer, crowned by a fresh strawberry "Santa hat" that bursts with tart delightperfect for holiday cheer and easy to share!

Ingredients

Crispy-Cheesecake Squares:

Cooking spray
3 tablespoons unsalted butter
5 ounces mini marshmallows (about 1 cup, tightly packed)
2 teaspoons honey
1 teaspoon pure vanilla extract
Kosher salt
4 cups crispy rice cereal
One 1/4-ounce packet unflavored powdered gelatin
Two 8-ounce blocks cream cheese, softened
1 cup sour cream
1 cup powdered sugar
1 tablespoon fresh lemon juice
25 medium strawberries, hulled

Frosting:

2 tablespoons unsalted butter, at room temperature
2 tablespoons cream cheese, at room temperature
1/2 cup powdered sugar, sifted
1/4 teaspoon vanilla extract

Special equipment: A piping bag or a resealable plastic bag.

Instructions

Prepare the pan: Line a 9-inch square baking pan with foil, leaving a 2-inch overhang on two opposite edges for easy removal later. Lightly spray the foil and a wooden spoon with cooking spray.
Make the crispy base: In a medium saucepan over medium heat, melt the butter. Mix in marshmallows, honey, 1/2 teaspoon vanilla, and a pinch of salt. Stir with the prepped wooden spoon until marshmallows are melted and smooth, about 4 to 5 minutes. Add the crispy rice cereal and stir until everything is combined well. Spread the mixture into your lined pan and press it evenly while it's warm. Let it sit at room temperature until solid, roughly 20 minutes.
Prepare the cheesecake topping: In a small microwave-safe bowl, stir the powdered gelatin with 2 tablespoons water and let it sit for about 5 minutes for it to bloom. Meanwhile, using an electric mixer, beat the cream cheese on medium-high until creamy and smooth, about 1 minute; scrape the sides down as needed. Add in the sour cream, powdered sugar, lemon juice, remaining 1/2 teaspoon vanilla, and another small pinch of salt, blending on medium-high for another minute until you have a silky mixture.
Melt the gelatin: Warm the bloomed gelatin in the microwave in 10-second intervals, stirring between, just until it dissolvesabout 30 to 50 seconds. Pour melted gelatin into the cream cheese mixture, blending on medium-high for 30 seconds to combine.
Layer the cheesecake: Spread the cream cheese mixture evenly over the cooled cereal base. Use an offset spatula or butter knife to smooth the top. Loosely cover with plastic wrap and refrigerate for about 2 hours or until the cheesecake layer is set. You can leave it to chill overnight if desired.
Make the frosting: In a medium mixing bowl, vigorously whisk together the butter and cream cheese until smooth. Add the powdered sugar and vanilla, stirring until everything is creamy and blended.
Assemble the squares: Slice the chilled cheesecake into twenty-five 1 3/4-inch pieces. Scoop the frosting into a piping bag or a plastic bag with the corner snipped to form about a 1/4-inch opening. Pipe a circle of frosting onto the top center of each square, making it about the width of the base of a strawberry. Set a strawberry cut-side down onto each frosting circle. Gently press so the frosting rises up around the strawberry, resembling the white base of a classic Santa hat. Finish by piping a small dollop of frosting on the tip of each strawberry as the hat pom-pom.