Looking for a unique twist on a classic cheesecake recipe? Wait until you try this one. This is a Fruity Pebbles Cheesecake. With the creaminess of classic cheesecake combined with the sweet crunch of the cereal, this is a fantastic cheesecake recipe.
This is not only delicious, but it’s also easy to make and such a fun dessert to serve because it’s so colorful. It’s perfect for any occasion, and everyone will love it. It’s smooth, sweet and creamy, and then you get the crunchy crust and the fruity pebbles, and the flavors really burst in your mouth. This one is sure to please, so keep it in your favorites.
What to Serve with Fruity Pebbles Cheesecake
When it comes to the perfect meal, dessert is a must. Before servings this delicious cheesecake, try some of these dinner ideas:
- Instant Pot Chicken Alfredo
- Baked Chicken and Rice
- Pulled Pork Sliders in the Instant Pot
- Instant Pot Twice Baked Potato
- Instant Pot Macaroni and Cheese
Variations to this Cheesecake
When it comes to some of my favorite cheesecake recipes, I can add or remove things to create a different flavor or enhance the flavors that I love. With this cheesecake recipe, try:
- Make it Chocolate– If you want to take this cheesecake recipe a different way, add cocoa powder to the recipe then use choco pebbles to make a choco pebbles cheesecake
Ingredients in Fruity Pebbles Cheesecake
- cream cheese
- vanilla yogurt
- heavy cream
- vanilla
- powdered sugar
- salt
- Fruity Pebbles
- Graham crackers
- sugar
- butter
How to Make Fruity Pebbles Cheesecake
Make the Crust
Place the Graham crackers and 1 cup of the Fruity Pebbles in the blender, and blend on high until you have fine crumbs.
Pour the crust mixture into a bowl, and add 1 Tablespoon of sugar, and the melted butter, and stir until well blended, and coated in the butter.
Add the other cup of whole Fruity pebbles, and stir to blend.
Cut a piece of Parchment paper to fit the bottom of the Spring-form pan, and press the crust into the bottom and up the sides of the pan, and place the pan in the freezer.
Make the Cheesecake Filling
Rinse the blender, and add the softened cream cheese, vanilla yogurt, heavy cream, and vanilla, and blend until smooth and creamy.
Add the powdered sugar, a little at a time, and pulse between additions, until all the powdered sugar has been added.
Add the pinch of salt, and blend again.
With a spatula, scrape down the sides of the blender, and blend again until the cheesecake filling is smooth.
Pour into a large bowl, scraping the sides of the blender.
Add the 2 cups of Fruity Pebbles to the cheesecake, and fold into the mixture with the spatula.
Remove the crust from the refrigerator, and pour the cheesecake filling into the crust.
Top with Fruity Pebbles, covering the entire top of the cheesecake. Cover with foil and place the cheesecake back in the freezer for at least 4 hours, or overnight for best results.
When ready to serve, remove the cheesecake from the freezer, and slice into 2 inch wide pieces. Enjoy!
Makes one 8 inch cheesecake. Serves 8 – 10
Fruity Pebbles Cheesecake
Ingredients
FOR THE CHEESECAKE FILLING:
- 3 – 8 ounce packages of cream cheese – softened
- 1 – 6 ounce container of vanilla yogurt
- ¾ cup of heavy cream
- 1 teaspoon of vanilla
- 1 cup of powdered sugar
- pinch of salt
- 2 cups of Fruity Pebbles
- More Fruity Pebbles for topping
FOR THE CRUST:
- 6 Graham crackers
- 2 cups of Fruity Pebbles – divided – see instructions
- 1 Tablespoon of sugar
- ⅓ cup of butter – melted
Instructions
- Place the Graham crackers and 1 cup of the Fruity Pebbles in the blender, and blend on high until you have fine crumbs. Pour the crust mixture into a bowl, and add 1 Tablespoon of sugar, and the melted butter, and stir until well blended, and coated in the butter.
- Add the other cup of whole Fruity pebbles, and stir to blend.
- Cut a piece of Parchment paper to fit the bottom of the Spring-form pan, and press the crust into the bottom and up the sides of the pan, and place the pan in the freezer.
- Rinse the blender, and add the softened cream cheese, vanilla yogurt, heavy cream, and vanilla, and blend until smooth and creamy.
- Add the powdered sugar, a little at a time, and pulse between additions, until all the powdered sugar has been added. Add the pinch of salt, and blend again.
- With a spatula, scrape down the sides of the blender, and blend again until the cheesecake filling is smooth.
- Pour into a large bowl, scraping the sides of the blender.
- Add the 2 cups of Fruity Pebbles to the cheesecake, and fold into the mixture with the spatula.
- Remove the crust from the refrigerator, and pour the cheesecake filling into the crust.
- Top with Fruity Pebbles, covering the entire top of the cheesecake. Cover with foil and place the cheesecake back in the freezer for at least 4 hours, or overnight for best results. When ready to serve, remove the cheesecake from the freezer, and slice into 2 inch wide pieces. Enjoy!
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