4 years ago10,000+ Views
BLUEBERRY AND WHITE CHOCOLATE CHEESECAKE RICE KRISPIE TREATS PREP TIME 25 mins COOK TIME 20 mins TOTAL TIME 45 mins Author: Serves: 24 INGREDIENTS Rice Krispie Layer 1/4 cup salted butter 1 10.5 oz. package mini marshmallows 1/2 cup white chocolate chips 4 1/2 cups GLUTEN FREE Rice Krispie cereal or generic brand* White chocolate Cheesecake Layer 1 pkg. (8 oz.) cream cheese, softened 1/2 cup sour cream 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 cup powdered sugar 4 oz. white baking chocolate, melted and slightly cooled (may sub.white choc chips) dash of salt 1 1/4 oz. packet unflavored powdered gelatin** 2 tablespoons water Fresh Blueberry Sauce 1/2 cup freshly squeezed orange juice (approx. 3 oranges) 2/3 cup granulated sugar 1 tablespoon + 1 teaspoon cornstarch 3 6 oz.half-pints fresh blueberries 1/2 teaspoon vanilla extract 3 tablespoons freshly squeezed lemon juice, divided (1 lemon) lemon zest from 1-2 lemons Garnish (optional) 1/3 cup white chocolate chips 1 teaspoon shortening INSTRUCTIONS Combine the gelatin with 2 tablespoons water in a small bowl and microwave 30 seconds, stir and set aside. Rice Krispies: Line a 9×13 inch pan with parchment paper long enough to come up the sides. Spray any exposed areas with nonstick cooking spray. Melt 1/4 cup butter in a large pot over medium low heat. Add marshmallows and 1/2 cup white chocolate chips and stir until completely melted. Remove from heat and stir in rice krispies a little at a time until cereal is completely coated then pour mixture into prepared pan. Spray hands with nonstick cooking spray and press cereal evenly down in pan. (it will be very sticky!) Cheesecake: Beat cream cheese on medium speed until smooth. Beat in sour cream, lemon juice and vanilla for 1 minute. Add melted chocolate, powdered sugar gelatin (stir gelatin first) and a dash of salt and beat 1-2 more minutes or until very smooth. Pour cheesecake over rice krispies and spread out evenly. Lightly cover with plastic wrap and refrigerate for 2 hours or until layer is set (The less time in the fridge the softer/better the rice krispie base.) Blueberry Sauce: Add 2 tablespoons lemon juice, orange juice, sugar, and cornstarch to a medium saucepan, whisk until cornstarch is dissolved and bring to a boil, stirring occasionally. Boil approximately 5 minutes, or until thickened then add blueberries and simmer 5-7 minutes or until a few berries have burst but most are still whole. Stir in 1 tablespoon lemon juice and lemon zest from 1 lemon. Taste to and add additional lemon zest if desired (I tend to like more zest). Chill in the refrigerator separate from the cheesecake/rice krispies. When cheesecake is set, you can either spoon chilled blueberry sauce over individual servings or over the entire cheesecake layer in the pan. The blueberry sauce keeps its form better if chilled a little after pouring over the entire pan. Optional: Melt 1/3 cup white chocolate chips with 1 teaspoon shortening in microwave at 50% power, stirring at 30 second intervals until melted. Stir chocolate and add additional shortening to thin if desired. Add melted chocolate to a plastic bag, snip the corner of the bag and drizzle chocolate over rice krispies. To cut, lift rice krispies out of the pan with the edges of the exposed parchment paper. Cut and serve. NOTES *If you are making these gluten free, make sure your rice krispies specify GLUTEN FREE as not all are gluten free **Usually can be found next to the Jell-O
Wow this sounds like it would be brilliant! Totally yummy!
sure does
ok let me know how it turns out with the chocolate
This might be too sweet for me with white chocolate, so I will try it with bitter dark chocolate. Thank you for the recipe!