Description
Zesty lemon cheesecake rice krispie treats bring classic dessert nostalgia with a tangy twist. Simple ingredients and quick preparation make these irresistible squares perfect for summer gatherings and sweet tooth cravings that will delight anyone seeking a playful dessert experience.
Ingredients
Scale
Main Ingredients:
- 6 cups rice krispies cereal
- 6 cups mini marshmallows
- 8 ounces (226 grams) cream cheese, softened
- 14 ounces (397 grams) sweetened condensed milk
- 3 tablespoons (45 milliliters) butter
Flavoring Ingredients:
- ⅓ cup (80 milliliters) lemon juice
- 1 teaspoon (5 milliliters) vanilla extract
- 1 drop yellow food dye (optional)
Topping Ingredients:
- ½ cup (85 grams) white chocolate, for drizzling
- Lemon zest, for garnishing (optional)
Instructions
- Coat a 9 × 13 inches (22.86 × 33.02 centimeters) baking pan with cooking spray, ensuring complete coverage for easy removal.
- Place unsalted butter in a large microwave-safe bowl, heating in 15-second intervals until completely liquefied.
- Add 75% of marshmallows into the melted butter, continuing to heat in 30-second increments while stirring until the mixture transforms into a smooth, creamy consistency.
- Incorporate Rice Krispies cereal into the warm marshmallow mixture, stirring thoroughly to ensure even distribution.
- Delicately fold in the remaining marshmallows, maintaining their partial integrity to create a delightful textural contrast.
- Transfer the mixture to the prepared pan, gently pressing it into an uniform layer across the bottom, then allow to cool completely at room temperature.
- In a separate mixing bowl, combine softened cream cheese, sweetened condensed milk, fresh lemon juice, and pure vanilla extract, blending until achieving a silky smooth texture.
- Optional: Introduce a small amount of yellow food coloring to enhance the visual appeal of the cheesecake layer.
- Carefully spread the cheesecake mixture over the cooled Rice Krispie base, using a spatula to create a perfectly level surface.
- Refrigerate for 3 to 4 hours, or until the cheesecake layer becomes firm and set.
- Once completely chilled, slice into individual squares using a sharp knife.
- Melt white chocolate in a double boiler or microwave, then generously drizzle over the bars for an elegant finish.
- Optionally, sprinkle fresh lemon zest on top to add a bright, citrusy garnish that elevates the overall flavor profile.
Notes
- Melt butter carefully in short microwave bursts to prevent burning and ensure smooth consistency.
- Fold marshmallows gradually into melted butter, creating a glossy and stretchy mixture that coats cereal evenly.
- Gently press Rice Krispie mixture into pan, maintaining light touch to keep treats tender and airy.
- Whip cream cheese until silky smooth, blending condensed milk and lemon juice for tangy cheesecake layer.
- Chill dessert completely before cutting to guarantee clean, precise squares with beautiful layered appearance.
- Drizzle white chocolate sparingly over treats, allowing it to create artistic patterns that enhance visual appeal.
- Prep Time: 20 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 15
- Calories: 242 kcal
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0.5 g
- Protein: 2.5 g
- Cholesterol: 23