Santa Hat Crispy-Treat Cheesecake Squares

Crunchy
and gooey rice cereal marshmallow treats are an unexpected yet
delightful crust for a creamy cheesecake topping. Fresh strawberries on
top form cute Santa hats and also provide a burst of bright acidity to
cut through all of the richness. 

Ingredients
Cheesecake Squares:

• Cooking spray
• 3 tablespoons unsalted butter
• 5 ounces mini marshmallows (about 1 cup tightly packed)
• 2 teaspoons honey
• 1 teaspoon pure vanilla extract
• Kosher salt
• 4 cups crispy rice cereal
• One 1/4-ounce package unflavored powdered gelatin
• Two 8-ounce packages cream cheese, at room temperature
• 1 cup sour cream
• 1 cup confectioners’ sugar
• 1 tablespoon fresh lemon juice
• 25 medium strawberries, hulled

Frosting:

• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons cream cheese, at room temperature
• 1/2 cup confectioners’ sugar, sifted
• 1/4 teaspoon vanilla extract

Directions
Special equipment: a piping bag or a resealable plastic bag

1. Line a 9-inch square pan with foil, leaving a 2-inch overhang on two
   sides. Lightly coat the foil and a wooden spoon with cooking spray.
2. For the cheesecake squares: Melt the butter in a medium saucepan over
   medium heat. Add the marshmallows, honey, 1/2 teaspoon vanilla and a
   pinch of salt, and stir with the wooden spoon until the marshmallows
   have completely melted, 4 to 5 minutes. Add the rice cereal, and stir
   until the mixture is fully combined. Transfer the mixture to the
   prepared pan, and press into an even layer while warm. Let sit at room
   temperature until firm, about 20 minutes.
3. Combine the gelatin
   with 2 tablespoons water in a small microwave-safe bowl, and set aside
   to soften, about 5 minutes. Beat the cream cheese on medium-high speed
   with an electric mixer until completely smooth, about 1 minute. Scrape
   down the sides of the bowl. Add the the sour cream, sugar, lemon juice,
   remaining 1/2 teaspoon vanilla and a pinch of salt, and beat on
   medium-high speed until smooth, about 1 minute.
4. Microwave the
   gelatin in 10-second increments, stirring as needed, until it dissolves,
   30 to 50 seconds. Pour the gelatin into the cream cheese mixture, and
   beat on medium-high speed until incorporated, about 30 seconds.
5. Pour the cream cheese mixture over the cooled crispy treat layer, and
   spread out evenly with an offset spatula or butter knife. Wrap the pan
   loosely with plastic wrap, and refrigerate until the cheesecake layer is
   set, about 2 hours or up to overnight.
6. For the frosting:
   Whisk together the butter and cream cheese by hand in a medium bowl. Add
   the sugar and vanilla and whisk until smooth and creamy.
7. Cut
   the cheesecake bites into twenty-five 1 3/4-inch squares. Transfer the
   frosting to a piping bag or resealable plastic bag. Cut a 1/4-inch hole
   in the corner of the piping bag. Pipe a circle of frosting on the top of
   each square, about the diameter of the base of a strawberry. Place a
   strawberry cut side-down on top of each frosting circle, pushing down
   gently so that the frosting comes up around the bottom of the strawberry
   and resembles the base of a Santa hat. Pipe a ball of frosting on the
   tip of each strawberry for a pom-pom.