Cheesecake Filled Krispie Treats Recipes

Steps:

• 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.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and a pinch of salt, and stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal, and stir until the mixture is fully combined. Transfer the mixture to the prepared pan, and press into an even layer. Let sit at room temperature until firm, about 20 minutes.
• For the cheesecake layer: Meanwhile, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes.
• Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the sour cream, sugar, lemon juice, vanilla and a pinch of salt, and beat on medium high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture, and beat on medium high speed to combine, about 30 seconds.
• To assemble: Pour the cream cheese-gelatin mixture over the cooled crispy layer, and spread out evenly. Wrap the pan loosely with plastic wrap, and refrigerate until the cheesecake layer is set, about 2 hours. (The bars can be assembled and refrigerated overnight.) Cut into 16 bars, and top each with raspberries and blueberries before serving.
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Steps:

• Equipment:.
• Stand mixer with paddle.
• 2 Baking sheets.
• 1-inch ice cream scoop.
• Directions:.
• In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sour cream together on medium low speed until smooth and light. Reduce speed to low and add confectioners sugar, 1/4 cup at a time, until completely smooth and combined. Stir in vanilla extract and remove bowl from stand. Fold Cool Whip into the mix until well combined. Place in a clean bowl, cover and refrigerate for 4-6 hours.
• Spray two small baking sheets with nonstick cooking spray and line with parchment paper. Lightly spray parchment paper. In a large bowl, combine Rice Krispies and Fruity Pebbles; set aside.
• In a large pot, melt butter, then stir in marshmallows. Cook until completely melted, then remove from heat and pour over cereal, stirring to coat while marshmallows are still hot. Pour onto one of the prepared baking sheets and press gently into an even layer. Let cool 5 minutes.
• Cut the treats into 2-inch squares. Press the squares to ½-inch thick, then scoop a heaping teaspoon of the cheesecake filling into the center. Use a 1-inch ice cream scoop if available. Fold the edges of the cereal around the filling, enclosing completely. Shape the treats into a circle, then set aside on prepared baking sheet and repeat with remaining ingredients. Place the treats in the freezer for 15 minutes then serve.

Steps:

• Spray an 11x15 baking dish with non-stick cooking spray. (I use a jelly roll pan because the sides are the perfect height for 1-inch tall treats & it makes it very easy to level the mixture.).
• In large pan or dutch oven, melt butter over low heat. Add marshmallows & stir until completely melted. (I use a heavy duty Kitchenaid rubber scraper to help chop up the marshmallow chunks & whip the mixture until smooth.).
• When marshmallows are melted & smooth, turn off heat & add almond extract & food coloring. Stir well.
• Remove from burner & add rice krispies. Stir till combined.
• Turn mixture out onto prepared jelly roll pan.
• Cut a piece of waxed paper to fit the length of pan & spray one side with cooking spray.
• Lay paper, spray side down, on top of mixture. Use hands on top of paper to press mixture firmly into pan. (Be sure to spread evenly into corners & along edges.) When finished, mixture will be slightly below the top edge of pan & level all the way across.
• Remove waxed paper & set aside for later.
• Let krispies cool in pan for about 5 minutes.
• Lay waxed paper over pan again & flip everything over onto counter, cutting board or cookie sheet. Tap bottom of pan & let mixture fall out onto waxed paper.
• Spray inside of cookie cutter with cooking spray (repeat as necessary) & cut 6 - 7 hearts out of mixture.
• Put each heart into a non-zippered gallon size baggie, gently squeeze air out & tie with ribbons. (I usually trim a couple inches off the top of the baggie after tying.).
• I like to tie on handmade name tags or other decorations.