For most of us our taste in desserts has evolved from our childhood days. I really don’t recall my mother ever making the classic rice krispie treats — you know the one — chewy, crunchy, marshmallowy! Since she was someone who loved to bake and cook, desserts were the ‘norm’. My dad loved meat, potatoes and sweets, which was all fine being a hard working farmer. It all balanced out, but for us kids, inheriting that love of sweets hasn’t always been a good thing. Nevertheless, like I mentioned, our tastes do evolve.
Quite a few years back, I made a version of rice krispie bars which were called ‘sinless snack bars’. They not only used rice krispies and marshmallows but some more ‘healthy’ ingredients such as flax and pumpkin seeds along with some dried cranberries.
We all know, it wouldn’t be summer without having cheesecake so I’m thinking why not incorporate these two favorites into one. Then take it just a step further and top it with a tropical flavor. I think, this version bridges the gap between a nostalgic childhood treat to an adult indulgence. You be the judge!
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- 3 1/4 cups rice krispies
- 1/2 cup flax flakes (cereal)
- 1/4 cup pumpkin seeds, coarsely chopped
- 2 tsp flax seeds
- pinch salt
- 3 Tbsp butter,
- 150 grams marshmallows
- 1 tsp vanilla
- 5 grams unflavored gelatin powder
- 2 Tbsp water
- 454 grams cream cheese, softened
- 1 cup sour cream
- 3/4 - 1 cup powdered sugar
- 1 Tbsp fresh lemon juice
- 1/2 tsp vanilla
- 1/4 cup (about 65 gm) guava paste
- 3 Tbsp water
- 1 1/2 tsp fresh lemon juice
- 2 Tbsp pistachio nuts, coarsely chopped for decoration
Ingredients
Rice Krispie Base
Cheesecake
Guava Glaze/ Pistachios
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- Line a 9 X 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly butter foil & a wooden spoon. In a large bowl, combine rice krispies, flax flakes, pumpkin seeds,flax seeds & salt. In a large pot, melt butter; add marshmallows & stir with wooden spoon until marshmallows have completely melted. Stir in vanilla then add rice krispie mixture & QUICKLY combine well.
- Transfer mixture to the prepared pan; press into an even layer while warm. Let sit at room temperature for about 20 minutes until firm. MAKE GUAVA GLAZE AT THIS TIME then continue with cheesecake layer.
- In a microwave-safe bowl, combine gelatin with 2 Tbsp water; set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed with a hand mixer until completely smooth, about 1 minute. Scrape down the sides of bowl. Add sour cream, sugar, lemon juice & vanilla. Beat until smooth, about 1 minute.
- Microwave the gelatin in 10 second increments, stirring as needed, until it dissolves, 30-50 seconds. Pour the gelatin into cream cheese mixture; beat on medium-high speed until incorporated, about 30 seconds.
- Pour the cream cheese mixture over the cooled rice krispie layer. Spread out evenly with an offset spatula. Spoon small amounts of guava glaze to be swirled in a random pattern onto cheesecake batter. With the tip of a knife, swirl glaze to form a pretty pattern. Sprinkle with chopped pistachio nuts.
- Wrap the pan loosely with plastic wrap & refrigerate for at least 3 hours or overnight until set. Remove from refrigerator & cut into squares.
- In a small saucepan, combine guava paste & water. Place over low heat only until warm to the touch. Transfer the mixture to a food processor & pulse until smooth. Stir in fresh lemon juice.
- Don't hesitate to make these in any shape you choose.
