Fruity Pebbles Cheesecake

Fruity Pebble Cheeecake cut in slices ready to be enjoyed

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.

5 from 1 vote

Print Recipe Add to Collection

Prep Time 35

Chilling time 4

Total Time 4 35

Course Dessert

Cuisine American

Servings people

Calories 578 kcal

Equipment

Ingredients

For the Fruity Pebbles Rice Krispies Treats Crust

3 cups Fruity Pebbles
2½ cups mini marshmallows
2 tablespoons unsalted butter

No Bake Cheesecake Filling

16 ounces cream cheese 2 packages
14 ounces sweetened condensed milk 1 can
½ cup powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla bean paste
1 teaspoon Cake Batter Extract
4 ounces Cool Whip thawed
1 cup Fruity Pebbles

For the Topping

½ cup Fruity Pebbles

Instructions

Melt the marshmallows and butter in a large pot or dutch oven. When they are fully melted, stir in the Fruity Pebbles.
Spray the springform pan with cooking spray, then press the cereal mixture into the pan to form an even bottom and sides for the crust of the cheesecake. Set in the fridge while making the filling.
Add the 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.
Fold in the Cool Whip. Once everything is completely combined, fold in the Fruity Pebbles.
Pour into the crust and smooth out the top. Sprinkle with the remaining Fruity Pebbles.
Set in the freezer for at least 4 hours. Once firm, allow to thaw slightly before slicing. Serve frozen.
Cover tightly and store leftovers in the freezer.

Nutrition

Keyword cheesecake, cream cheese, Fruity Pebbles, marshmallows

Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!