-
1
For the crispy layer: Line a 9-inch square pan with foil, leaving a 2-inch overhang on two sides.
-
2
Lightly coat the foil and a wooden spoon with cooking spray.
-
3
Melt the butter in a medium saucepan over medium heat.
-
4
Add the marshmallows, honey, vanilla and a pinch of salt, and stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes.
-
5
Add the rice cereal, and stir until the mixture is fully combined.
-
6
Transfer the mixture to the prepared pan, and press into an even layer.
-
7
Let sit at room temperature until firm, about 20 minutes.
-
8
For the cheesecake layer: Meanwhile, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes.
-
9
Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute.
-
10
Scrape down the sides of the bowl.
-
11
Add the sour cream, sugar, lemon juice, vanilla and a pinch of salt, and beat on medium high speed until incorporated and smooth, about 1 minute.
-
12
Microwave the gelatin until melted, stirring as needed, about 30 seconds.
-
13
Add the gelatin to the cream cheese mixture, and beat on medium high speed to combine, about 30 seconds.
-
14
To assemble: Pour the cream cheese-gelatin mixture over the cooled crispy layer, and spread out evenly.
-
15
Wrap the pan loosely with plastic wrap, and refrigerate until the cheesecake layer is set, about 2 hours.
-
16
(The bars can be assembled and refrigerated overnight.)
-
17
Cut into 16 bars, and top each with raspberries and blueberries before serving.
