1cupsbutter, unsalted, softened (½ cup reserved, softened)
8ozcream cheese, softened
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 21g||27%|
|Saturated Fat: 12g|
|Trans Fat: .5g|
|Total Carbohydrate: 21g||8%|
|Dietary Fiber: 1g||4%|
- Add 1 bag of Lundberg Organic Apple Pie Rice Cake Minis to a food processor and pulse until the texture is like small crumbs. Add ½ cup butter to a medium sauté pan over medium heat and melt until butter becomes slightly brown. Add the Rice Cake Minis crumbs and sauté for 5 minutes. Set aside.
- In a food processor, add strawberries and bananas. Pulse until fully incorporated. Set aside.
- In a stand mixer, add cream cheese and butter. Mix on high for 3 minutes. Add vanilla extract, powdered sugar and strawberry mixture. Mix on high for an additional 3 minutes.
- In a shallow bowl, add crumb mixture to the bottom and layer the cheesecake mix on top. Add another layer of crumb mixture and layer the rest of the cheesecake mix on top. Refrigerate for at least 30 minutes. Enjoy!