The Ultimate No-Bake Fruity Pebbles Cheesecake
This vibrant no-bake cheesecake features a buttery graham cracker crust, providing a delightful textural contrast to the creamy, light filling. The cheesecake layer is generously infused with colorful Fruity Pebbles cereal, offering a sweet, fruity flavor and a pleasant crunch in every bite. It is elegantly finished with a swirl of delicate whipped topping and a scattering of additional cereal for a festive presentation.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 10-12 1x
Ingredients
- **For the Crust:**
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- **For the Filling:**
- 2 (8-ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream, cold
- 2 cups Fruity Pebbles cereal, divided
- **For the Topping (Optional):**
- 1 cup heavy cream, cold
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- A few drops pink food coloring (optional)
- Extra Fruity Pebbles cereal for garnish
Instructions
- **Prepare the Crust:** In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator to chill while preparing the filling.
- **Make the Filling:** In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, beating until fully incorporated and no lumps remain.
- In a separate, chilled bowl, whip the cold heavy cream on high speed until stiff peaks form.
- Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until just combined. Be careful not to overmix.
- Gently fold in 1 ½ cups of the Fruity Pebbles cereal into the cheesecake mixture.
- Pour the filling over the chilled crust in the springform pan, spreading evenly with a spatula.
- Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
- **Prepare the Topping (Optional):** In a chilled bowl, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. If desired, add a few drops of pink food coloring and mix until evenly colored.
- **Serve:** Once the cheesecake is firm, carefully remove it from the springform pan. Pipe or spread the whipped topping over the cheesecake. Garnish with the remaining ½ cup of Fruity Pebbles cereal just before serving. For clean slices, dip a sharp knife in hot water and wipe clean between each cut.
Notes
Ensure cream cheese is at room temperature for a smooth, lump-free filling.
For best results, chill the cheesecake overnight to allow it to set completely.
Chill your mixing bowl and whisk attachment for the heavy cream for quicker, stiffer peaks.
To prevent the cereal in the filling from becoming too soggy, fold it in just before pouring the mixture over the crust.
Nutrition
- Calories: 480 per serving
- Fat: 28g per serving
- Carbohydrates: 55g per serving
- Protein: 6g per serving