Description
Zesty homemade lemon cheesecake rice krispie treats blend creamy cheesecake flavors with crispy marshmallow goodness. Classic dessert meets tangy citrus in this simple, delightful recipe you’ll crave again and again.
Ingredients
Scale
- 6 cups rice krispies cereal
- 6 cups mini marshmallows
- 8 oz (226 g) cream cheese, softened
- 14 oz (397 g) sweetened condensed milk
- 3 tbsps (45 mL) butter
- ⅓ cup (80 mL) lemon juice
- 1 tsp (5 mL) vanilla extract
- 1 drop yellow food dye (optional)
- ½ cup (85 g) white chocolate, for drizzling
- Lemon zest, for garnishing (optional)
Instructions
- Preparation: Spray a 9 × 13 inches baking pan thoroughly with cooking spray for effortless treat removal.
- Butter Marshmallow Base: Melt butter in a microwave-safe bowl, progressively adding marshmallows and heating until transformed into a luxurious, glossy mixture.
- Cereal Integration: Fold Rice Krispies into the warm marshmallow blend, ensuring comprehensive coating while preserving some marshmallow chunks for textural intrigue.
- Pan Layering: Gently press the cereal mixture into the prepared pan, creating an even foundation, and allow to cool completely at ambient temperature.
- Cheesecake Filling: Whip cream cheese, sweetened condensed milk, lemon juice, and vanilla extract into a velvety smooth concoction, optionally enhancing with a hint of yellow food coloring for visual appeal.
- Layering: Spread the cheesecake mixture uniformly over the cooled Rice Krispie base, ensuring a pristine, level surface.
- Chilling: Refrigerate for 3-4 hours until the cheesecake layer sets firmly and becomes thoroughly chilled.
- Finishing Touches: Slice into individual squares, drizzle with melted white chocolate, and garnish with fresh lemon zest for a vibrant, citrusy accent.
Notes
- Prevent Sticking: Thoroughly spray the entire pan with cooking spray to guarantee effortless treat removal and clean cutting.
- Master Marshmallow Melting: Heat butter and marshmallows slowly in short intervals to avoid burning, stirring consistently for a smooth, glossy texture.
- Preserve Textural Contrast: Fold in remaining marshmallows gently to create delightful pockets of marshmallow throughout the Rice Krispie base.
- Chill for Perfect Setting: Refrigerate for minimum 3-4 hours to ensure the cheesecake layer becomes completely firm and sliceable, allowing flavors to meld beautifully.
- Prep Time: 20 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 218
- Sugar: 24 g
- Sodium: 72 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 18 mg