Monday, January 12, 2015

Blueberry White Chocolate Cheesecake Rice Krispie Bars

This amazing dessert has a delicious Rice Krispie crust, then it gets better with a silky, creamy no bake white chocolate cheesecake layer, then topped off with the ultimate blueberry topping then drizzled with white chocolate to make this just beautiful and delicious. Oh lord. Can it get any better than these bars. This recipe brings the whole Rice Krispie treats to an entire new level, and I mean to die for. They are that good. With the combination of these flavors, ahh heaven.. It just has so many layers of perfection in each bite you just cant eat one. Layer of the silky cheesecake that is no bake, is the best part, then the blueberries are loaded with flavor simmered in lemon, orange juice and vanilla. I am so glad I found this recipe it has to be the most delicious and creative dessert I have seen. You can make this for home dessert, parties, any time of the year. Everyone will just love it..Enjoy!!!


  • Rice Krispie Layer
  • 1/4 cup butter
  • 1 10.5 oz. package mini marshmallows
  • 1/2 cup white chocolate chips
  • 4 1/2 cups Rice Krispie cereal 

  • 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 or white chocolate chips melted and only slightly cooled 
  • 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 ounce) half-pints fresh blueberries
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons freshly squeezed lemon juice, divided (1 lemon)
  • lemon zest 1/2 lemon if desired if you like zest, if not keep it out, I actually keep it out or just add a little 

  • For The Garnish A Must It Looks Beautful: ( but optional)
  • 1/3 cup white chocolate chips
  • 1 teaspoon shortening
  1. Combine the gelatin with 2 tablespoons water in a small bowl and microwave 30 seconds, stir and set aside.
  2. For The Rice Krispies: Line a 9×13 inch pan with parchment paper long enough to come up the sides. Spray entire area with nonstick cooking spray.
  3. 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. 
  4. For The Cheesecake: In a large mixing bowl 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.
  5. Pour cheesecake over rice krispies and spread out evenly. Lightly cover with plastic wrap and refrigerate for 2-3 hours or until layer is set (The less time in the fridge the softer/better the rice krispie base.)
  6. For The 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 1/2 lemon. Taste to and add additional lemon zest if desired.  Chill in the refrigerator separate from the cheesecake/rice krispies.
  7. 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.
  8. Optional For Topping: 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.
  9. To cut, lift rice krispies out of the pan with the edges of the exposed parchment paper. Cut and serve.

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