Fruity Pebbles Cheesecake

This colorful no-bake Fruity Pebbles cheesecake is a fun, homemade dessert bursting with creamy sweetness and a crunchy cereal crust. Made with Cool Whip, condensed milk, and an easy no-bake cheesecake filling, it's a treat that feels like childhood all over again. You'll love how simple it is to make for birthdays, Easter, or any holiday celebration. Pin it now so you'll have this cheerful dessert recipe ready for your next family gathering!

Pin

Why this is the best Fruity Pebbles cheesecake recipe

This decadent dessert is delicious! Everyone loves Fruity Pebbles cereal, and everyone loves cheesecake, and these two together will delight both kids and adults alike.

This is an easy dessert. Using just a few ingredients to mix together makes this quick and simple.

Pin

The ingredients for this easy recipe are common. You probably have most of the simple ingredients already in your pantry. Anything you don't have will be found in most grocery stores and on Amazon.

It's an irresistible flavor combination! The combination of creamy cheesecake, gooey marshmallow, smooth Cool Whip, and crunchy Fruity Pebbles make this easy dessert a huge crowd-pleaser.

Pin

The Fruity Pebbles crust is an extra treat! This no-bake cheesecake is made on top of a Fruity Pebbles "Rice Krispies treat" crust which gives the whole dessert a sweet, fruity, nostalgic flavor that everyone is going to love.

What you'll need to make a no-bake Fruity Pebbles cheesecake

Equipment

• Springform pan - You really need a springform pan to make the cheesecake. This pan is perfect because it has a removable bottom and sides that unlatch, so you don't have to flip or dig your cheesecake out of a pie pan. The springform pan keeps the edges smooth and the crust intact.
• Electric mixer - A mixer helps to beat the cream cheese until it's silky smooth, breaking up lumps that are really difficult to do by hand.

Ingredients  

Pin

See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• 4½ cups Fruity Pebbles - Stick with the name brand Fruity Pebbles for best results.
• 2½ cups mini marshmallows - Mini marshmallows melt the best, but you can use big ones if you need to.
• 2 tablespoons butter - Typically, you will want to use unsalted butter for baking, but it doesn't matter that much.
• 16 ounces cream cheese - This is 2 blocks. You need to use full-fat cream cheese or your cheesecake will be sad. I personally prefer the Philadelphia brand over my local store brand, but you can use whichever. Make sure it is softened to room temperature.
• 14 ounces sweetened condensed milk - Don't be tempted to use evaporated milk here. They are not interchangeable.
• ½ cup powdered sugar - This sweetens the cheesecake filling without leaving it grainy.
• 1 tablespoon lemon juice - This needs to be freshly squeezed. Lemon juice from a bottle does not taste the same and will give your cheesecake a weird flavor. You will only use the juice from half of the lemon.
• 1 teaspoon vanilla bean paste - I prefer to use vanilla bean paste over vanilla extract. Vanilla extract is made by soaking vanilla beans in alcohol and then removing the beans and using the flavored alcohol. Vanilla bean paste is highly concentrated vanilla extract into which crushed vanilla beans have been mixed. Vanilla bean paste has a deeper and richer vanilla flavor than vanilla extract. That said, you can use them interchangeably.
• 1 teaspoon Cake Batter Extract - This gives the cheesecake filling a little something extra. If you can't find it, your cheesecake will still taste great.
• 4 ounces Cool Whip - Make sure this is thawed. You can't use it in the cheesecake if it's frozen.

How to make this Fruity Pebbles Dessert

1. Melt butter and fresh marshmallows in a large pot or Dutch oven. When they are fully melted, stir in the Fruity Pebbles.
   Pin
2. Spray the springform pan with cooking spray, then press the cereal mixture into the pan to form an even bottom and sides for the cheesecake. Set in the fridge while making the filling.
   Pin
   Pin
3. Add the softened cream cheese, sweetened condensed milk, lemon juice, vanilla bean paste, and cake batter extract to a large mixing bowl. Beat with an electric mixer until completely smooth.
   Pin
   Pin
4. Fold in the Cool Whip. Once everything is completely combined, fold in the Fruity Pebbles.
   Pin
5. Pour into the crust and smooth out the top. Sprinkle with the remaining Fruity Pebbles.
   Pin
6. Set in the freezer for at least 4 hours. Once firm, allow to thaw for 10 minutes before slicing. Serve frozen.
   Pin
7. Cover tightly and store leftovers in the freezer.
   Pin

Substitutions & variations

You can swap the Fruity Pebbles cereal with a different kind of cereal crust, including Cocoa Pebbles, Golden Grahams, classic Rice Krispies, or many other favorite breakfast cereals.

Add fresh strawberries, raspberries, blueberries, or pineapple puree to the cheesecake filling.

Pin

Storing leftovers

Store leftovers in the freezer, tightly wrapped in plastic wrap and a layer of aluminum foil. For the best texture and flavor, eat within 1 month.

Check out more delicious Fruity Pebbles recipes

• Fruity Pebbles Pancakes
• Fruity Pebbles Layer Cake

Recipe