This Fruity Pebbles Cheesecake is a fun, colorful twist on the classic cheesecake that’s great for a celebration—or just a day when you need a little extra joy!
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This no bake Fruity Pebbles cheesecake is made with a colorful base of Rice Krispie Treats with Fruity Pebbles base topped with a classic creamy cheesecake. The result is a fun, colorful cheesecake that's brimming with iconic Fruity Pebbles flavor that's easy to love and even easier to eat.
Why you'll love this recipe
- Fun and colorful kid friendly dessert.
- Try Your favorite childhood cereal in a fun and interesting dessert.
- Great for a kid's party or celebration.
- Easy no bake dessert, no need to turn on the oven.
Fruity Pebbles® is a registered trademark of Post Consumer Brands. This recipe is not sponsored or endorsed by Post Consumer Brands in any way, however, Fruity Pebbles are a fun and colorful ingredient to use in dessert recipes.
Be sure to check out more of my delicious desserts made with Fruity Pebbles such as my Fruity Pebbles ice cream, Fruity Pebbles milkshake or Rice Krispies Treats with Fruity Pebbles. Pass me the box of Fruity Pebbles!
Or for more cheesecake inspiration check out my full list of no bake cheesecake recipes.
Ingredients
Fruity Pebbles Cereal: I have used the original Fruity Pebbles cereal in this recipe but in theory it should work equally well with any Fruity Pebbles variants that are a different color but otherwise the same shape with no extra adds-ins (so not Waffle or Marshmallow varieties).
Marshmallows: an essential ingredient in Rice Krispies treats. Look for white marshmallows to keep the color clean or mix things up with different colors.
Unsalted Butter: because butter makes most things taste better. But it also helps set the cheesecake base.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Lemons: a dash of lemon juice helps balance the sweetness of the cream cheese. Fresh is best, I don't recommend bottled lemon juice.
Granulated sugar: also known as white sugar, it adds some sweetness to the cheesecake filling,
Cream cheese: full-fat cream cheese is best for this recipe. If you use light cream cheese it may not set properly.
Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
How to make Fruity Pebbles Cheesecake
See the full recipe card at the end of the post for ingredient amounts and instructions.
To make the Fruity Pebbles cheesecake base
Line your cheesecake tin with parchment paper. I use a little butter to help stick the paper to the tin.
Add the butter and marshmallows to a large pot and heat on medium-low. Stir frequently until they are melted and mixed in together.
Add the Fruity Pebbles cereal for the base and mix well, making sure you get to all the bottom and edges of the pot where the marshmallows can stick.
Tip the mix into the lined tin and gently flatten. Allow to cool and set for at least two hours and up to overnight.
The base must be completely cool before adding your cheesecake filling or you will melt your filling!
To make the no bake cheesecake filling
Hot tip: to help avoid lumpy cheesecake filling make sure your cream cheese is at room temperature before mixing.
Add the room temperature cream cheese to a mixer bowl and mix briefly to soften it. Add the sugar, vanilla extract and lemon juice. Mix on low until the sugar is dissolved.
In a separate bowl whip the cream until firm peaks form.
Add the whipped cream to the cream cheese mix. Gently fold in the whipped cream, taking care not to know to much air out. Tip the cheesecake filling onto the completely cool Fruity Pebbles base.
Smooth the top of the cheesecake with a spatula. Chill in the fridge for at least four hours and preferably overnight.
To decorate
Remove the cheesecake from its tin. Use a spatula to smooth down the sides if you wish. Slide a knife between the base and the parchment paper and carefully transfer it to a serving board.
Just before serving sprinkle with extra Fruity Pebbles cereal and you're done!
How to serve
To serve this no bake cheesecake with Fruity Pebbles simply slice and enjoy!
To get nice clean slices it helps to gently heat a large knife, wipe dry and slice.
You will get cleaner slices if you nudge the Fruity Pebbles out of the way before slicing, otherwise they may dig into the cake as you slice.
How to store
NB the Fruity Pebbles decoration will start to lose its crunch within a few hours. Keep this in mind if you are not eating it all in one sitting.
In the fridge: for up to three days in a covered container.
In the freezer: wrapped and frozen for up to to months, but best eaten within a month for best taste and texture. The base maybe a little chewy after freezing.
Tips for success and frequently asked questions
Can I make this with a different variety of Fruity Pebbles?
In theory yes, the recipe should work equally well with the other Fruity Pebbles varieties that are a different color but otherwise the same shape, such as Halloween, Summer Fruity, Berry or Spring.
I have tested the Fruity Pebbles Rice Krispies treats base with a different brand of Cocoat Pebbles and it was still delicious so that would probably work well for a chocolaty twist on this cheesecake!
The base of this is yummy but on the sweet side, can I make it less sweet?
My kids loved the rice krispies treats base of this as it was. But for a less sweet version for the bigger kids try replacing half the Fruity Pebbles with regular Rice Krispies. It will still be delicious but less sweet and equally delicious.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
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📋 Recipe
Fruity Pebbles Cheesecake
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm) *also works well in a traditional 9 inch, or 8 inch spring form tin.
- Parchment paper or food safe acetate
- Electric hand beaters or stand mixer
- immersion blender with chopping bowl attachment or food processor
Ingredients
For the Fruity Pebbles cheesecake base
- 7 oz (140gms) white marshmallows
- 2 tablespoons (40 gms) unsalted butter
- 3 & ½ cups (190gms) Fruity Pebbles cereal
For the cheesecake filling
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ½ cup (110gms) granulated white sugar
- 1 & ½ teaspoons vanilla essence
- 1 tablespoon lemon juice
- 1 cup (250mls) thickened cream
To decorate
- 1 cup Fruity Pebbles cereal
Instructions
To make the Fruity Pebbles cheesecake base
- Grease and line the base and sides of a springform tin with parchment paper or food-safe acetate.
- Add the marshmallows and butter to a large pot.
- Heat on medium-low. Stir occasionally until the butter and marshmallows are melted and mixed together.
- Add the Fruity Pebbles cereal and mix well, ensuring you get to the bottom of the pot.
- Tip into the lined tin. Gently flatten and smooth down.
- Allow to set at room temperature for at least two hours and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Whip the cream until firm peaks form.
- In a separate bowl add the lemon juice, sugar and vanilla to the room- temperature cream cheese and beat on low until combined and the sugar has all dissolved.
- Gently fold the whipped cream into the cream cheese mix until well combined.
- Tip the cheesecake filling onto the prepared base and smooth down.
- Chill in the fridge for at least four hours, preferably overnight.
- Once set remove from the spring form pan and smooth the edges with a spatula.
- Transfer to a serving plate, sprinkle with extra Fruity Pebbles around the edges and your're done!
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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