Caramel Rice Krispie Cheesecake Bars
Caramel Rice Krispie Cheesecake Bars
Ingredients
For the Rice Krispie Base
- 1/4 cup unsalted butter
- 4 cups mini marshmallows
- 6 cups crispy rice cereal
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
For the Caramel Rice Krispie Topping
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 3 cups crispy rice cereal
Instructions
- 1
Lightly grease an 8x8 inch baking pan with butter or non-stick spray. Line the pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
⏱️ 2 min
- 2
For the Rice Krispie Base: In a large saucepan, melt 1/4 cup of unsalted butter over low heat. Add the mini marshmallows and stir constantly until completely melted and smooth. Remove from heat.
⏱️ 5 min
- 3
Add 6 cups of crispy rice cereal to the melted marshmallow mixture. Stir quickly with a spatula until the cereal is evenly coated. Press the mixture firmly and evenly into the prepared baking pan. Use another piece of parchment paper or buttered hands to prevent sticking. Set aside to cool slightly.
⏱️ 5 min
- 4
For the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar and beat until well combined and fluffy.
⏱️ 5 min
- 5
Add the vanilla extract to the cream cheese mixture and mix until just combined. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
⏱️ 5 min
- 6
Spread the cheesecake filling evenly over the cooled Rice Krispie base in the pan. Cover the pan loosely with plastic wrap and refrigerate for at least 30 minutes to allow the filling to set slightly.
⏱️ 30 min
- 7
For the Caramel Rice Krispie Topping: In a medium saucepan, combine the light brown sugar, 1/2 cup unsalted butter, 1/2 cup heavy cream, and salt. Cook over medium heat, stirring constantly, until the butter is melted and the mixture comes to a boil. Continue to boil for 1 minute, stirring.
⏱️ 7 min
- 8
Remove the caramel from heat. Add 3 cups of crispy rice cereal and stir quickly until the cereal is fully coated with the caramel. Be careful, as the mixture will be hot and sticky.
⏱️ 3 min
- 9
Carefully spoon and spread the warm caramel Rice Krispie topping over the chilled cheesecake layer. You may need to use a buttered spatula or your fingers (lightly buttered) to gently press it down evenly. Do not press too hard, or the cheesecake layer may squish.
⏱️ 3 min
- 10
Cover the pan again with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, until the bars are completely set and firm.
⏱️ 120 min
- 11
Once chilled, use the parchment paper overhang to lift the entire block of bars out of the pan. Place on a cutting board and cut into 9 squares or desired bar size using a sharp knife. For cleaner cuts, you can run the knife under hot water and wipe it clean between each cut.
⏱️ 5 min
- 12
Serve chilled. Store any leftover bars in an airtight container in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Caramel Rice Krispie Cheesecake Bars
Ingredients
For the Rice Krispie Base
- 1/4 cup unsalted butter
- 4 cups mini marshmallows
- 6 cups crispy rice cereal
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
For the Caramel Rice Krispie Topping
- 1 cup light brown sugar, packed
- 1/2 cup unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 3 cups crispy rice cereal
Instructions
- 1
Lightly grease an 8x8 inch baking pan with butter or non-stick spray. Line the pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
⏱️ 2 min - 2
For the Rice Krispie Base: In a large saucepan, melt 1/4 cup of unsalted butter over low heat. Add the mini marshmallows and stir constantly until completely melted and smooth. Remove from heat.
⏱️ 5 min - 3
Add 6 cups of crispy rice cereal to the melted marshmallow mixture. Stir quickly with a spatula until the cereal is evenly coated. Press the mixture firmly and evenly into the prepared baking pan. Use another piece of parchment paper or buttered hands to prevent sticking. Set aside to cool slightly.
⏱️ 5 min - 4
For the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar and beat until well combined and fluffy.
⏱️ 5 min - 5
Add the vanilla extract to the cream cheese mixture and mix until just combined. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
⏱️ 5 min - 6
Spread the cheesecake filling evenly over the cooled Rice Krispie base in the pan. Cover the pan loosely with plastic wrap and refrigerate for at least 30 minutes to allow the filling to set slightly.
⏱️ 30 min - 7
For the Caramel Rice Krispie Topping: In a medium saucepan, combine the light brown sugar, 1/2 cup unsalted butter, 1/2 cup heavy cream, and salt. Cook over medium heat, stirring constantly, until the butter is melted and the mixture comes to a boil. Continue to boil for 1 minute, stirring.
⏱️ 7 min - 8
Remove the caramel from heat. Add 3 cups of crispy rice cereal and stir quickly until the cereal is fully coated with the caramel. Be careful, as the mixture will be hot and sticky.
⏱️ 3 min - 9
Carefully spoon and spread the warm caramel Rice Krispie topping over the chilled cheesecake layer. You may need to use a buttered spatula or your fingers (lightly buttered) to gently press it down evenly. Do not press too hard, or the cheesecake layer may squish.
⏱️ 3 min - 10
Cover the pan again with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, until the bars are completely set and firm.
⏱️ 120 min - 11
Once chilled, use the parchment paper overhang to lift the entire block of bars out of the pan. Place on a cutting board and cut into 9 squares or desired bar size using a sharp knife. For cleaner cuts, you can run the knife under hot water and wipe it clean between each cut.
⏱️ 5 min - 12
Serve chilled. Store any leftover bars in an airtight container in the refrigerator.