Santa Hat Crispy-Treat Cheesecake Squares
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
61
Spice
51
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tsps
Honey1 tsp
Pure Vanilla Extract4 cups
Crispy Rice Cereal1 cup
Sour Cream1 tbsp
Lemon Juice (fresh)1 tsp
Vanilla ExtractDirections:
1
Special equipment: a piping bag or a resealable plastic bag Line a 9-inch square pan with foil, leaving a 2-inch overhang on two sides
2
Lightly coat the foil and a wooden spoon with cooking spray
3
For the cheesecake squares: Melt the butter in a medium saucepan over medium heat
4
Add the marshmallows, honey, 1/2 teaspoon vanilla and a pinch of salt, and stir with the wooden spoon until the marshmallows have completely melted, 4 to 5 minutes
5
Add the rice cereal, and stir until the mixture is fully combined
6
Transfer the mixture to the prepared pan, and press into an even layer while warm
7
Let sit at room temperature until firm, about 20 minutes
8
Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes
9
Beat the cream cheese on medium-high speed with an electric mixer until completely smooth, about 1 minute
10
Scrape down the sides of the bowl
11
Add the the sour cream, sugar, lemon juice, remaining 1/2 teaspoon vanilla and a pinch of salt, and beat on medium-high speed until smooth, about 1 minute
12
Microwave the gelatin in 10-second increments, stirring as needed, until it dissolves, 30 to 50 seconds
13
Pour the gelatin into the cream cheese mixture, and beat on medium-high speed until incorporated, about 30 seconds
14
Pour the cream cheese mixture over the cooled crispy treat layer, and spread out evenly with an offset spatula or butter knife
15
Wrap the pan loosely with plastic wrap, and refrigerate until the cheesecake layer is set, about 2 hours or up to overnight
16
For the frosting: Whisk together the butter and cream cheese by hand in a medium bowl
17
Add the sugar and vanilla and whisk until smooth and creamy
18
Cut the cheesecake bites into twenty-five 1 3/4-inch squares
19
Transfer the frosting to a piping bag or resealable plastic bag
20
Cut a 1/4-inch hole in the corner of the piping bag
21
Pipe a circle of frosting on the top of each square, about the diameter of the base of a strawberry
22
Place a strawberry cut side-down on top of each frosting circle, pushing down gently so that the frosting comes up around the bottom of the strawberry and resembles the base of a Santa hat
23
Pipe a ball of frosting on the tip of each strawberry for a pom-pom