Tropical Rice Crispy Cheesecakes
Servings
24 squares
Servings
24 squares
Ingredients
Rice Krispie Base
Cheesecake
Guava Glaze/ Pistachios
Instructions
Rice Krispie Base
  1. 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.
  2. 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.
Cheesecake
  1. 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.
  2. 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.
  3. 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.
  4. Wrap the pan loosely with plastic wrap & refrigerate for at least 3 hours or overnight until set. Remove from refrigerator & cut into squares.
Guava Glaze
  1. 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.
Recipe Notes
  • Don’t hesitate to make these in any shape you choose.