Time: 3 hours 25 minutes
Complexity: easily
Quantity: 25 pcs.

The taste and texture of this cheesecake will be unusual, yet delicious. It's all about the unusual crust, which, instead of a traditional cookie, is made from a mixture of chewy marshmallows and crispy rice cereal. The crispy crust is topped with a silky cheesecake made with cream cheese, sour cream, and gelatin, and the entire dessert is set in the refrigerator. Cut the finished cheesecake into small squares for easy serving at the holiday party, and decorate it Christmas-style, topping each serving with a Santa hat made of fresh strawberries and topped with cream cheese frosting.

Ingredients:

Cheesecake

• 3 tbsp (45 g) butter
• 150g mini marshmallows (about 1 cup tightly filled)
• 2 teaspoons of honey
• 1 teaspoon natural vanilla extract
• 4 cups crispy puffed rice (breakfast cereal)
• 1 packet of 7g unflavored powdered gelatin
• 2 packages of 220g cream cheese at room temperature
• 1 cup sour cream
• 1 cup powdered sugar
• 1 tbsp. freshly squeezed lemon juice
• 25 medium strawberries, hulled

Cream

• 2 tbsp (30 g) butter, room temperature
• 2 tablespoons cream cheese, room temperature
• 0.5 cups sifted powdered sugar
• 1/4 tsp vanilla extract
• Special equipment: pastry bag or zip-lock plastic bag

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

butter, marshmallow, honey, vanilla extract, puffed rice, gelatin, curd cheese, sour cream, powdered sugar, lemon juice, strawberry

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Preparation:

Step 1
• Line a 9-inch (22-cm) square baking pan with foil, allowing 2 inches (5 cm) of foil to hang over two opposite sides. Lightly spray the foil and a wooden spoon with cooking spray.
Step 2
• Prepare the cheesecake: In a medium saucepan over medium heat, melt the butter. Add the marshmallows, honey, 1/2 teaspoon vanilla, and a pinch of salt and stir with a wooden spoon until the marshmallows are completely melted, 4-5 minutes. Add the crispy rice and stir. Transfer the mixture to the prepared pan and press into an even layer while still warm. Let set at room temperature for about 20 minutes.
Step 3
• Combine the gelatin with 2 tablespoons of water in a small microwave-safe bowl and set aside for about 5 minutes. Beat the cream cheese with a mixer on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl. Add the sour cream, sugar, lemon juice, the remaining 1/2 teaspoon of vanilla, and a pinch of salt and beat on medium-high speed until smooth, about 1 minute.
Step 4
• Microwave the gelatin in 10-second intervals, stirring as needed, until dissolved, 30-50 seconds. Pour the gelatin into the cheese mixture and beat on medium-high speed for 30 seconds.
Step 5
• Spread the cheese mixture over the cooled, crisp cheesecake layer and spread it evenly with an offset spatula or table knife. Cover the pan with plastic wrap and refrigerate until the cheesecake is set, about 2 hours or overnight.
Step 6
• For the cream: In a medium bowl, beat the butter and cream cheese by hand. Add the sugar and vanilla and beat until smooth.
Step 7
• Cut the cheesecake into twenty-five 1.75-inch squares. Transfer the frosting to a pastry bag or zip-lock plastic bag. Cut a 1/4-inch hole in the corner. Pipe a circle of frosting onto each square, the diameter of which is equal to the base of the strawberry. Place a strawberry, cut-side down, on each circle of frosting, pressing gently to create a frosting rise around the bottom of the strawberry, resembling the base of a Santa hat. Pipe a ball of frosting onto the tip of each strawberry to create a pom-pom.

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