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Fruity Pebbles Cheesecake Recipe

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4.2 from 10 reviews

  • Author: Chef
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings

Description

This Fruity Pebbles Cheesecake is a vibrant no-bake dessert featuring a crunchy cookie and colorful cereal crust, a creamy whipped cream and cream cheese filling mixed with Fruity Pebbles cereal, topped with a decorative whipped cream and cereal blend. It’s a playful, sweet treat perfect for parties or a fun family dessert.

Ingredients

For the Crust

  • 1 cup (104g) Nilla Wafer crumbs
  • 2 cups (72g) Fruity Pebble Cereal, crushed
  • ½ cup (113g) unsalted butter, melted

For the Filling

  • 16 ounces (452g) full-fat cream cheese, at room temperature
  • ½ cup (95g) granulated sugar
  • 1 ½ cups plus 2 tablespoons (384g total) heavy whipping cream, divided
  • ¾ cup (98g) powdered sugar
  • 2 cups (72g) Fruity Pebbles cereal, ground

For the Topping

  • ½ cup (18g) Fruity Pebbles cereal, ground
  • ¾ cup (117ml) heavy whipping cream
  • 2 tablespoons (16g) powdered sugar

Instructions

  1. Prepare the Crust: Grind the Nilla Wafers into fine crumbs using a food processor or blender. Similarly, finely crush the Fruity Pebble cereal. Combine both crumbs in a large bowl and pour melted butter over them. Stir thoroughly until the crumbs are well coated with butter.
  2. Form the Crust: Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides with cooking spray. Press the crumb mixture firmly into the bottom and up the sides of the pan. Place the crust in the refrigerator to chill while preparing the filling.
  3. Prepare the Filling: Grind 2 cups of Fruity Pebbles cereal finely using a food processor or blender. Chill your mixing bowl and whisk in the freezer for 10 to 15 minutes. Beat 1 ½ cups of heavy cream on medium-high speed until soft peaks form, then add powdered sugar (¾ cup) and continue beating until stiff peaks form. Set aside this whipped cream.
  4. Mix Cream Cheese and Sugar: In a mixing bowl, beat the room temperature cream cheese on medium-high until smooth and lump-free, scraping down the sides as needed. Add granulated sugar (½ cup) and beat until incorporated. Add 2 tablespoons of heavy cream and beat again until smooth.
  5. Combine Filling: Fold the whipped cream gently into the cream cheese mixture, carefully turning the mixture from bottom to top to maintain fluffiness. Then incorporate the ground Fruity Pebbles cereal evenly. Pour the mixture over the prepared crust, spreading smoothly. Cover and refrigerate for at least 4 hours to set.
  6. Make the Topping: Grind ½ cup Fruity Pebbles cereal finely. Chill your mixing bowl again, then beat ¾ cup heavy cream on medium-high speed until soft peaks form. Add 2 tablespoons powdered sugar and the ground cereal, continuing to beat until stiff peaks form.
  7. Decorate the Cheesecake: Using a piping bag fitted with a large open star round tip, pipe the whipped cream topping decorated with the cereal mixture evenly over the chilled cheesecake. Serve chilled.

Notes

  • Ensure the cream cheese is at room temperature to avoid lumps in the filling.
  • Chilling the mixing bowl and whisk helps in achieving perfect whipped cream texture.
  • This cheesecake requires a minimum of 4 hours in the refrigerator to set properly, overnight is recommended for best results.
  • Use a springform pan for easy removal of the cheesecake.
  • Press the crust firmly to avoid crumbling when serving.
  • The recipe is no-bake, ideal for warm weather or when oven use is limited.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://saracooking.com/fruity-pebbles-cheesecake-recipe/