Fruity Pebbles Cheesecake
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!
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
Cake size:
I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base. It also works perfectly well in a traditional 9-inch springform tin, or 8-inch tin. Your cheesecake will be flatter but it will still be delicious!
Storage:
NB the Fruity Pebbles decorations will start to go soft and loose their crunch within a few hours. Keep this in mind if you are not eating the whole cake in one sitting.
In a covered container in the fridge for up to three days.
Individual slices or the whole cake wrapped and frozen for up to two months, but best eaten within a month for better taste and texture.
Nutrition
Calories: 364kcalCarbohydrates: 55gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 27mgSodium: 372mgPotassium: 125mgFiber: 2gSugar: 25gVitamin A: 351IUVitamin C: 1mgCalcium: 60mgIron: 2mg
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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