How fun is this No-Bake Fruity Pebbles Cheesecake? The Easy no-bake cheesecake filling is loaded with Fruity Pebbles and a Nilla Wafer crust. It’s so quick and easy too!
Curious about how to make this cheesecake? I’ve got you covered.
This is a big week for me! I am heading back east for a quick 36-hour trip to work on a project that’s been in the works for the last couple of months. I’ll probably spend more time waiting in security lines then flying. Has anyone flown through LAX lately? Don’t tell me how bad it is.
I even got a manicure this weekend to prepare for my big week. I NEVER paint my nails because I’m so horrible about keeping them nice. Without a doubt, they chip right away, especially with all the baking that I do. So low and behold, I left the salon thinking my nails were all good and dry. As I am driving away, I reached to grab something and smudge both of my thumbs beyond repair. With my head held low, I went back to the salon and had to have them redo a couple of my nail. So typical.
We’re starting the week off on a good note because today I made you No-Bake Fruity Pebbles Cheesecake. Remember when I shared my Fruity Pebbles Cookies? I told you guys I had more recipes coming with Fruity Pebbles. As we’re heading into summer, it’s time to start stocking up on the no-bake desserts.
I first saw this cheesecake on Instagram from a pie place in LA called The Pie Hole. It was all over my Instagram. After visiting Pie A La Mode in Seattle last year, I am kinda obsessed with finding specialty pie bakeshops. I haven’t made it down to the The Pie Hole yet, but it’s on the list! Their version of the cereal cheesecake is baked but mine in no-bake, because you guys know how much I love no-bake dessert!
This cheesecake is unbelievable!! I decided to use Nilla Wafers for the crust instead of graham crackers because they’re a little bit sweeter.
The filling is made with a simple cream cheese and loaded with Fruity Pebbles. I choose to leave the cereal whole, but you could definitely throw the cereal into a food processor and grind it up, then mix it into your cheesecake. Heck, you could even make the crust with Fruity Pebbles. The cereal pieces do become soft and chewy once they are mixed in the cheesecake, but I don’t mind at all.
There’s one more special component of this cheesecake. Instead of adding Cool Whip or regular whipped cream, I made CEREAL flavored whipped cream!!! This step is totally optional, but I’d like to think it’s necessary. You know when your milk gets sweet and cereal tasting from the cereal you’re eating? It’s the same concept, only were using heavy whipping cream. Once it’s whipped, you get that subtle sweet Fruity Pebble tasting whipped cream. How fun is that?? Again, this is optional.
Take the heavy whipping cream and add 1 cup of Fruity Pebbles cereal and let that sit in the refrigerator while you are preparing the crust, and while your cream cheese is softening. It is important that the cream stays cold! Then strain the cream through a fine sieve and squeeze the cereal into the sieve to drain any extra cream. Since the cereal absorbs some of the cream, you may need to add a little extra to the bowl after you strain out the cereal. You need 1 ½ cups of heavy whipping cream total. Then you beat it with your whisk attachment and add the powdered sugar, all while beating until stiff peaks form. This cereal flavored whipped cream is folded into the cheesecake filling. It’s easy peasy.
I have no problem eating the rainbow when it comes to this Fruity Pebble Cheesecake!
A quick reminder for you, if you love No-Bake desserts, don’t forget to check out my cookbook, No-Bake Treats, which is available for preorder now. Plus I’m giving away a huge prize pack full of Wilton products that are perfect for no-bake deserts. It’s definitely something you don’t want to miss.
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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!
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- For the crust:
- 2 ¼ cups Nilla Wafer crumbs
- 8 tablespoons unsalted butter
- For the filling:
- 16 ounces (2 pkgs) cream cheese, softened
- 1 ½ cups plus 2 tablespoons heavy whipping cream, divided
- 3 cups Fruity Pebbles cereal, divided
- ½ cup granulated sugar
- ¾ cup powdered sugar
- For the topping:
- ¾ cup heavy whipping cream
- ¼ cup powdered sugar
- For the crust: grind the Nilla Wafers cookies into a fine crumb using a food processor or blender.
- In a small bowl, melt butter in the microwave 30 to 45 seconds. Pour the melted butter over the Nilla Wafer crumbs and stir until the crumbs as well coated.
- Line the bottom of a 9-inch spring form pan with parchment paper. Gently grease the sides of pan with a thin coating of cooking spray. Press the crumbs into bottom and up the sides of the pan. Refrigerate the crust until the filling is prepared.
- For the filling: Allow the cream cheese to soften at room temperature for about 30 minutes or soften in the microwave. To soften in the microwave, remove the wrapper and place the cream cheese on a plate. Microwave for 15 to 20 seconds.
- To prepare the cereal milk: in a large measuring cup, combine 1 ½ cups of heavy whipping cream with 1 cup of Fruity Pebbles cereal. Allow the mixture to sit in the refrigerator while the cream cheese is softening.
- Put your mixing bowl and whisk in the freezer for 10 to15 minutes until it is completely cold.
- When ready, pour the cream through a fine sieve into another measuring cup, and squeeze the cereal to drain any extra cream. Replace the necessary heavy cream so that you have 1 ½ cups total.
- Beat the heavy cream on medium-high speed for several minutes until it starts to thicken. Add ¾ cups of powdered sugar and continue beating until stiff peaks form.
- In your mixing bowl, beat the cream cheese on medium-high speed for 2 to 3 minutes. Proceed to add the granulated sugar and continue beating for another 2 to 3 minutes until the sugar is well incorporated. Add 2 tablespoons of heavy whipping cream and beat until incorporated, scraping down the bowl as needed.
- Fold the prepared cereal treat whipped cream into the cream cheese mixture. Gently turn over from the bottom to the top until it’s well mixed.
- Take 2 cups of Fruity Pebbles cereal and fold it into the cream cheese mixture. Pour the cheesecake filling into the prepared crust. Cover this and refrigerate for a minimum of 4 hours.
- For the topping: Put your mixing bowl and whisk in the freezer for 15 minutes until it is completely cold.
- Beat the heavy cream on medium-high speed for several minutes until it starts to thicken. Add the powdered sugar and continue beating until stiff peaks form.
- Use a large open star tip, pipe the borders of the cheesecake with the prepared whipped cream.
- Garnish with additional Fruity Pebbles if desired.
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