Strawberry Cheesecake Rice Krispies
Smooth and creamy no-bake cheesecake meets a rice krispies treat crust and bright, fresh strawberry sauce in these elegant Strawberry Cheesecake Rice Krispies.
Servings 10 2 inch squares
Rice Krispie Crust
- 4 cups Rice Krispies Cereal
- 3 tablespoon Butter salted or unsalted is fine
- 10 oz mini-marshmallows 1 bag, generally
- Cooking Spray
- 16 oz Cream Cheese, softened 2 packages
- 1 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping such as cool whip
- one packet unflavored gelatin ¼ oz
- ¼ cup Water
- 1 lb Strawberries rough chopped
- ¼ cup granulated sugar
Rice Krispie Crust
In a large saucepan, melt butter over low heat. Stir in the marshmallows and stir until completely melted
Add the Rice Krispie Cereal and stir until even coated.
Spray a deep 9x13 pan with cooking spray. Using wax paper or a buttered spatula, evenly press the mixture into the pan. For a crust like treat, make the layer about a half inch thick. This recipe has enough to make the Rice Krispie treat layer thicker, if desired. Allow to cool in refrigerator while making the rest of the dessert.
In a small bowl, mix sliced strawberries, sugar, and orange zest (optional) until well coated. Allow to sit about 30 minutes, and stir a few times, until the strawberries release their juice and the sugar is well dissolved. Mash a few of the strawberries with a wooden spoon. If more syrup is needed, add a tablespoon of water.
In a small bowl or ramekin, sprinkle the gelatin powder over the water. Stir to moisten and allow to sit for a 3-5 minutes. Microwave 20-30 seconds until the gelatin is dissolved and liquid. Set aside to cool.
Add the cream cheese in the bowl of a stand mixer and sift the powdered sugar over top. Mix on low speed with the paddle attachment until the sugar begins to incorporate into the cream cheese. Then raise the mixer speed to medium and mix until the sugar is fully incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as needed. The mixture should look fluffy and creamy, like frosting. A few extra whips won't hurt it if you are unsure.
Switch to the whisk attachment and stir in the whipped topping. Continue to mix, slowly increasing the speed to high, until soft peaks form (peaks that slowly bend over at the tips).
If the gelatin has started to gel, warm it in the microwave for another 5 to 10 seconds until liquidy again before mixing it into the filling. Return the mixer speed to high and beat until the mixture forms firm peaks (peaks that stay firmly upright at the tips).
Spoon the cheesecake filling over the cooled Rice Krispie Treats and spread evenly with a cake knife or spoon. Refrigerate one hour or overnight. Just before serving, gently spoon or pour the strawberry filling over top of the cheesecake filling or serve over individual slices. The strawberry sauce can make the rice krispies a bit soggy if left for a long period of time.
Serving: 12in square | Calories: 374kcal | Carbohydrates: 38.1g | Protein: 5.7g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 228mg | Potassium: 159mg | Sugar: 25g | Calcium: 50mg | Iron: 2.5mg