Crispy Treat Cheesecake Bars

01Method

1. 1

   For the crispy layer: Line a 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.

2. 2

   Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla, and a pinch of salt, stirring with the prepared spoon until the marshmallows are fully melted, 4 to 5 minutes. Fold in the rice cereal until evenly coated. Press the mixture into an even layer in the prepared pan and allow to firm up at room temperature for about 20 minutes.

3. 3

   For the cheesecake layer: While the crispy base sets, stir the gelatin into 2 tablespoons of water in a small microwave-safe bowl and let it soften for about 5 minutes.

4. 4

   Using a stand mixer with a paddle attachment (or a hand mixer), beat the cream cheese on medium-high speed until completely smooth, about 1 minute. Scrape down the bowl, then add the sour cream, icing sugar, lemon juice, vanilla, and a pinch of salt. Beat on medium-high until fully incorporated and smooth, about 1 minute.

5. 5

   Microwave the softened gelatin, stirring as needed, until melted, about 30 seconds. Pour the gelatin into the cream cheese mixture and beat on medium-high speed until combined, about 30 seconds.

6. 6

   To assemble: Spread the cheesecake mixture evenly over the cooled crispy base. Cover the pan loosely with plastic wrap and refrigerate until the cheesecake layer is fully set, at least 2 hours or overnight. Cut into 16 bars and finish each one with a scattering of raspberries and blueberries before serving.

7. 7

   Tip: The cereal-marshmallow mixture is very sticky — dampening your hands before pressing it into the pan makes the process much easier.