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Mini Fruity Pebbles Cheesecake

Mini Fruity Pebbles Cheesecake that's Perfect for Parties

Mini Fruity Pebbles Cheesecake is a nostalgic and colorful dessert that brings smiles and joy, making it perfect for parties.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Fruity Pebbles Cereal Adds vibrant flavor and crispy texture
  • 0.5 cup Graham Cracker Crumbs Provides a crunchy base
  • 0.25 cup Butter (melted) Binds the crust together
  • 1 pinch Salt Enhances overall flavor
Filling
  • 16 ounces Cream Cheese (softened) Ensure it's fully softened
  • 0.5 cup Granulated Sugar Sweetens the filling
  • 0.5 cup Sour Cream Contributes creaminess and tang
  • 1 teaspoon Vanilla Extract Adds depth to flavor
  • 2 large Eggs Room temperature for easier mixing
Optional Garnish
  • 1 cup Whipped Cream Store-bought options work perfectly

Equipment

  • Muffin Pan
  • mixing bowls
  • Hand mixer
  • Spatula
  • Paper liners

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (165°C) and line a 12-cup muffin pan with paper liners.
  2. In a mixing bowl, combine Fruity Pebbles cereal, graham cracker crumbs, melted butter, and salt until crumbly.
  3. Evenly distribute the crust mixture in muffin cups and press down. Bake for 5 minutes or until slightly golden, then cool.
  4. Beat softened cream cheese and sugar together until creamy. Add sour cream, vanilla, and salt; mix until smooth.
  5. Beat in eggs one at a time on low speed until blended. Avoid over-mixing to maintain smooth texture.
  6. Fold in additional Fruity Pebbles. Reserve some for topping the mini cheesecakes.
  7. Spoon filling into muffin cups, filling nearly to the top.
  8. Bake for 15-20 minutes until set around edges but slightly jiggly in the center.
  9. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours before serving.
  10. Remove cheesecakes from muffin pan, garnish with whipped cream and reserved Fruity Pebbles if desired.

Nutrition

Serving: 1mini cheesecakeCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 160mgPotassium: 110mgSugar: 10gVitamin A: 10IUCalcium: 4mgIron: 2mg

Notes

Chill for at least 4 hours for the best texture. Store leftovers in an airtight container for up to 3 days.

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