Here’s a Fruity Pebbles Cheesecake recipe that’s colorful, rich, and perfect for cereal lovers! This version includes a Fruity Pebbles crust, a creamy no-bake cheesecake filling, and extra cereal for topping.
🍰 Fruity Pebbles Cheesecake Recipe
🕒 Total Time: 4.5 hours (30 min prep + 4 hr chill)
Servings: 8–10 slices
Type: No-Bake Cheesecake
✅ Ingredients
For the Crust:
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2½ cups Fruity Pebbles cereal
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½ cup unsalted butter, melted
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1 tablespoon sugar
For the Cheesecake Filling:
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16 oz (2 blocks) cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1½ cups heavy whipping cream, cold
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1 cup Fruity Pebbles, lightly crushed (optional, for fold-in)
For the Topping (Optional):
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Whipped cream
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Extra Fruity Pebbles cereal
👩🍳 Instructions
1. Make the Crust:
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In a food processor, pulse Fruity Pebbles until crumb-like (or crush in a bag).
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Mix with melted butter and sugar until combined.
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Press into the bottom and slightly up the sides of a 9-inch springform pan.
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Chill in the freezer for 15–20 minutes while you make the filling.
2. Make the Cheesecake Filling:
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In a large bowl, beat the cream cheese until smooth.
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Add powdered sugar and vanilla, and beat until fluffy.
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In a separate bowl, whip the heavy cream to stiff peaks.
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Fold the whipped cream into the cream cheese mixture gently.
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(Optional) Fold in 1 cup of crushed Fruity Pebbles for texture and color.
3. Assemble:
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Pour the filling over the crust and smooth the top.
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Cover and refrigerate for at least 4 hours or until firm (overnight is best).
4. Decorate & Serve:
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Top with whipped cream swirls and sprinkle with Fruity Pebbles just before serving.
💡 Tips:
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Don’t add cereal on top too early — it can get soggy in the fridge.
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Want it more vibrant? Add a few drops of pink or yellow food coloring to the filling.
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For a baked version, you can bake the crust for 8 minutes at 350°F, then let cool.