Cheesecake Rice Krispies Treats

• servings: 16 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

3 Tbsp butter

3 cups (142g) mini marshmallows

4 cups (125g) Rice Krispies cereal

1 Tbsp envelope gelatin powder

16 oz (2 packages/250 each) cream cheese (softened)

1 cup (120g) powdered sugar

1 cup (255g) sour cream

1/2 tsp vanilla extract

2 cups mixed raspberries and blueberries (for garnish)

Directions

Line a 9" square pan with foil and lighly coat with cooking spray.

In a large saucepan, melt the butter over medium heat. Add the marshmallows and stir until completely melted.

Add in the rice cereal and mix until all the cereal is coated with the marshmallow mixture.

Spoon onto the prepared pan and press into an even layer. Place in the fridge to cool while preparing the cheesecake layer.

Combine the gelatin and 3 tablespoons of water in a small microwave-safe bowl. Set aside to soften.

Using an electric mixer, beat the cream cheese and powdered sugar together.

Mix in the sour cream and vanilla.

Microwave the gelatin for about 15-30 seconds to melt. Add the gelatin solution to the cream cheese mixture and blend until smooth. Pour over the rice cereal layer and smooth out the surface.

Loosely cover with plastic wrap or foil and chill for minimum of 2 hours or overnight. Cut into 16 squares and top with berries before serving.

Nutrition

• Calories: 174 kcal
• Total Fat: 5 g
• Saturated Fat: 3 g
• Unsaturated Fat: 1.3 g
• Trans Fat: 0.1 g
• Cholesterol: 18 mg
• Sodium: 266 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 1 g
• Total Sugars: 17 g
• Protein: 6 g