Creamy Crackle Cheesecake bars

Are you a fan of rice crispy treats? How do you feel about icebox cheesecake? This recipe I’m calling ‘Creamy Crackle Cheesecake Bars’ gives you both in one amazing mouthful. They make the perfect summertime family treat that’s sure to put smiles on kids’ faces and be a hit recipe at your Fourth of July party. Eating one of these little treats is like a firework in your mouth; crackly and beautifully good!

Creamy Crackle Cheesecake Bars are Fun and Easy

The recipe is pretty simple. Line the bottom of a 9 X 13 pan with homemade rice crispy treats and let them cool to room temp. While it’s cooling, whip up a layer of smooth and delicious icebox cheesecake. Pour it out on top of the crispy treats, smooth the top and pop it in the fridge to set for a few hours. It’s best to cut up and eat these the day you’ve made them. IF they sit longer than 24 hrs. in the fridge the crispy rice layer will get soggy. (A real bummer, believe me.)

Creamy Crackle Cheesecake Bars are really two fun summer treats rolled into one. Double the fun, double the flavors, which I think work well together. If you’re looking for even more great Fourth of July treats, check this out.

How do you celebrate Independence Day?  Catching a pro fireworks show is a must for my family, and teaching my kids how blessed they are to be American. We talk with them about why we celebrate the Fourth of July and the birth of our nation, and hope that they at least catch the spirit of the day.  Last year my son went with his cub scout troup and placed little flags by each grave at our local cemetery. Shiloh asked if he could be the one to place the flag at his grandmother’s grave. He was so proud to have the opportunity to participate in that small but important act of service, and we were proud of him for being so thoughtful. I hope you have a wonderful time celebrating Independence Day this year!

Creamy Crackle Cheesecake bars

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Ingredients

Crispy Treat layer

• 3 Tablespoons unsalted butter
• 2 1/2 cups (about half a 10oz package) of mini marshmallows
• 4 cups crispy rice cereal

Cheesecake Layer

• 1 1/2 cups heavy cream
• 1 envelope unflavored gelatin
• 2/3 cup granulated sugar
• 2 packages of cream cheese, cut into small chunks and softened 30 minutes at room temperature
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

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Instructions

1. Line a 9 X 13 rimmed baking pan with aluminum foil. Spray inside with non-stick spray and set aside.
2. In a large pot, melt butter over medium low heat. Add in marshmallows and stir until melted, then remove from heat. Pour in the crispy rice cereal and stir until thoroughly combined. Empty into the lined baking pan and press flat with the back of a spoon. Set aside to cool.
3. Pour 1/4 cup heavy cream into microwave-safe measuring cup. Add gelatin and stir with a fork to combine. Let stand about 5 minutes then microwave for about 30 seconds, or until cream is bubbling and gelatin is completely dissolved.
4. Beat remaining 1 1/4 cups heavy cream and sugar in a stand mixer (or hand held) until soft peaks form. Add softened cream cheese and beat at medium-low speed about 3 minutes (a few chunks will remain). Add lemon juice, vanilla, and salt and continue to beat at medium speed until combined, about 2 more minutes. Scrape bottom and sides of bowl. Increase speed to medium-high and beat until mixture is smooth, about 3-6 minutes. Add dissolved gelatin mixture and continue to beat at medium-high until smooth and airy, about 2 minutes.
5. Pour cheesecake layer onto crispy rice layer and smooth the top and edges.
6. Cover the pan loosely with plastic wrap and refrigerate for 2 hours. Cut into squares and top with whipped cream or fresh fruit or sprinkles.

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