Ingredients
Scale
- Cooking spray
- 3 tablespoons unsalted butter
- 5 ounces mini marshmallows
- 2 teaspoons honey
- 1/2 teaspoon pure vanilla extract
- Kosher salt
- 4 cups crispy rice cereal
- One 1/4-ounce packet unflavored powdered gelatin
- Two 8-ounce packages cream cheese, at room temperature
- 1 cup sour cream
- 1 cup confectioners’ sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 2 cups mixed raspberries and blueberries, for topping
Instructions
- Line a 9-inch square pan with foil and coat with cooking spray.
- In a medium saucepan, melt butter over medium heat, then stir in marshmallows, honey, vanilla, and salt until smooth.
- Mix in crispy rice cereal and press into the prepared pan; let cool.
- Soften gelatin in water, then microwave until melted.
- Beat cream cheese until smooth; add sour cream, confectioners’ sugar, lemon juice, vanilla, salt, and melted gelatin.
- Pour the cheesecake mixture over the cooled crispy layer; refrigerate for at least 2 hours until set.
- Cut into bars and top with fresh berries before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar (45g)
- Calories: 190
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg