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No-Bake Fruity Pebbles Cheesecake Recipe

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4.3 from 206 reviews

This No-Bake Fruity Pebbles Cheesecake is a colorful, fun dessert loaded with Fruity Pebbles cereal in the crust, filling, and the whipped cream topping. It combines a creamy, smooth cheesecake with a crispy, sweet cereal crunch without any baking required, making it an easy and delightful treat perfect for all ages.

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

Ingredients

For the Crust:

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

For the Filling:

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

For the Topping:

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

Instructions

  1. Prepare the Crust: Grind the Nilla Wafers and Fruity Pebbles cereal separately into fine crumbs using a food processor or blender. Combine these crumbs in a large bowl and pour the melted butter over them, stirring until the crumbs are well coated. 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. Refrigerate to set while preparing the filling.
  2. Make the Filling: Grind 2 cups of Fruity Pebbles cereal into fine crumbs in a food processor. Chill a mixing bowl and whisk in the freezer for 10 to 15 minutes. Whip 1½ cups of heavy cream on medium-high speed until soft peaks form, then add ¾ cup powdered sugar and beat to stiff peaks. In a separate bowl, beat the cream cheese on medium-high speed until smooth and lump-free. Add ½ cup granulated sugar and continue beating until well combined. Incorporate 2 tablespoons of heavy cream and beat again, scraping the bowl as needed. Gently fold the whipped cream into the cream cheese mixture, then fold in the crushed cereal crumbs. Pour the filling into the prepared crust, cover, and refrigerate for at least 4 hours, or until fully set.
  3. Prepare the Topping: Grind ½ cup Fruity Pebbles cereal into fine crumbs. Chill a mixing bowl and whisk then whip ¾ cup heavy cream on medium-high speed until soft peaks form. Add 2 tablespoons powdered sugar and the crushed cereal and continue whipping to stiff peaks. Use a large open star piping tip to decorate the top of the cheesecake with this whipped cream mixture.

Notes

  • You can substitute the Nilla Wafers with graham crackers for the crust.
  • This cheesecake can be stored in the refrigerator for up to 3 days. Keep it tightly wrapped in plastic wrap to maintain freshness.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://flavorhug.com/no-bake-fruity-pebbles-cheesecake-recipe/