Lemon Cheesecake Rice Krispie Treats: A Zesty Twist on a Classic
If you love Rice Krispie treats and are a fan of cheesecake, then these Lemon Cheesecake Rice Krispie Treats are the perfect dessert mashup for you! Combining the crunchy, chewy texture of Rice Krispie treats with a creamy lemon cheesecake layer, these bars are a refreshing, sweet, and tangy treat. Whether you’re looking for a fun dessert to make for a summer gathering or just craving something unique, these bars will not disappoint.
Ingredients:
- 6 cups Rice Krispies cereal
- 3 tablespoons butter
- 6 cups mini marshmallows (10 oz bag)
- 8 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 drop yellow food dye (optional)
- 1/2 cup white chocolate, melted
- Lemon zest for garnish (optional)
Directions:
1. Prepare the Pan:
Spray a 9×13-inch pan with cooking spray and set it aside.
2. Make the Rice Krispie Base:
In a large microwave-safe bowl, melt the butter in 15-second increments. Add 3/4 of the mini marshmallows to the melted butter and continue microwaving in 30-second increments, stirring between each round, until the mixture is fully melted and combined.
3. Mix in the Cereal:
Fold the Rice Krispies cereal into the melted butter and marshmallows mixture, stirring well to combine. Stir in the remaining mini marshmallows to give the treats a chewy texture.
4. Press into Pan:
Press the Rice Krispie mixture into the prepared pan evenly and allow it to cool while preparing the cheesecake layer.
5. Make the Cheesecake Layer:
In a separate bowl, beat together the softened cream cheese, sweetened condensed milk, lemon juice, and vanilla extract until smooth and creamy. If you want a vibrant lemony color, add 1 drop of yellow food dye and stir until evenly colored.
6. Spread the Cheesecake Mixture:
Once the Rice Krispie layer is cool, pour the cheesecake mixture over it and use a spatula to smooth out the top evenly.
7. Refrigerate to Set:
Refrigerate the bars for 3-4 hours, or until the cheesecake layer is fully set.
8. Add the Finishing Touches:
Once set, remove the bars from the refrigerator and cut them into squares. Melt the white chocolate in 30-second increments in the microwave, stirring until smooth. Drizzle the melted white chocolate over the bars for an extra touch of sweetness. Garnish with lemon zest for a fresh pop of flavor, if desired.
9. Serve and Enjoy:
Serve these delicious lemon cheesecake Rice Krispie bars chilled and enjoy their creamy, zesty goodness!
Recipe Summary:
- Prep Time: 20 minutes
- Chilling Time: 3-4 hours
- Total Time: 4 hours 20 minutes
- Calories: 300 kcal per bar
- Servings: 16 bars
Pro Tips:
- Adjust Sweetness: If you prefer a more tart flavor, you can increase the amount of lemon juice slightly or reduce the amount of sweetened condensed milk.
- Storage: Store the bars in the refrigerator for up to 5 days to keep them fresh and firm. They can also be frozen and thawed before serving.
- Toppings: Get creative with the white chocolate drizzle by adding food coloring or swirling it in fun patterns for a colorful presentation.
These Lemon Cheesecake Rice Krispie Treats are the ultimate dessert for those who love a balance of creamy, citrusy, and crunchy textures. Perfect for summer picnics, family gatherings, or just as a fun baking project, these bars will be a hit with both kids and adults. Try them out and enjoy the zesty flavor explosion in every bite!
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Lemon Cheesecake Rice Krispie Treats
- Total Time: 4 hours 20 minutes
- Yield: 16 1x
Description
These Lemon Cheesecake Rice Krispie Treats are a delightful blend of tangy lemon and creamy cheesecake, balanced by the crispy Rice Krispie base. Each bite offers a refreshing, sweet, and tangy flavor, perfect for summer gatherings or as a fun dessert. The white chocolate drizzle on top adds a hint of indulgence, while the lemon zest brings a burst of freshness to every square.
Ingredients
6 cups Rice Krispies cereal
3 tablespoons butter
6 cups mini marshmallows (10 oz bag)
8 oz cream cheese, softened
14 oz sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 drop yellow food dye (optional)
1/2 cup white chocolate, melted
Lemon zest for garnish (optional)
Instructions
Spray a 9×13” pan with cooking spray and set aside.
In a large microwave-safe bowl, melt the butter in 15-second increments.
Add 3/4 of the marshmallows to the melted butter and continue melting in 30-second increments, stirring between each round, until fully melted and combined.
Fold the Rice Krispies cereal into the melted butter and marshmallows mixture and mix well. Stir in the remaining mini marshmallows (they won’t fully melt, leaving a chewy texture).
Press the Rice Krispie mixture into the prepared pan and let it cool.
In a separate bowl, beat the softened cream cheese, sweetened condensed milk, lemon juice, and vanilla extract together until smooth and creamy.
Add 1 drop of yellow food dye to the cheesecake mixture and stir until evenly colored.
Pour the cheesecake mixture over the cooled Rice Krispie layer and use a spatula to smooth the top.
Refrigerate the treats for 3-4 hours or until the cheesecake layer is set.
Once set, remove from the refrigerator and cut into squares.
Melt the white chocolate in 30-second increments, stirring until smooth, then drizzle over the bars.
Garnish with lemon zest for a fresh touch (optional). Enjoy!
- Prep Time: 20 minutes
Nutrition
- Calories: 300