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No-Bake Fruity Pebbles Cheesecake Recipe

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★★★★★

4.3 from 49 reviews

This no-bake Fruity Pebbles cheesecake combines a crunchy, colorful cereal crust with a smooth, creamy filling made from cream cheese and whipped cream, topped with vibrant Fruity Pebbles whipped cream swirls. Perfect for a fun and easy dessert that requires no baking and only refrigeration, this cheesecake offers both visual appeal and delicious fruity flavors.

Ingredients

Scale

Crust

  • 1 cup (104g) Nilla Wafer crumbs
  • 2 cups (72g) Fruity Pebble Cereal
  • ½ cup (113g) unsalted butter, melted

Filling

  • 1 ½ cups (360ml) heavy whipping cream
  • ¾ cup (98g) powdered sugar
  • 2 cups (72g) Fruity Pebbles cereal, ground
  • 16 ounces (452g) full-fat cream cheese, at room temperature
  • ½ cup (95g) granulated sugar
  • 2 tablespoons (30ml) heavy whipping cream

Topping

  • ¾ cup (117ml) heavy whipping cream
  • 2 tablespoons (16g) powdered sugar
  • ½ cup (18g) Fruity Pebbles cereal, ground

Instructions

  1. Prepare the Crust: Using a food processor or blender, grind the Nilla Wafer crumbs and 2 cups of Fruity Pebble cereal into fine crumbs. Combine both crumbs in a large bowl and pour melted butter over them, stirring to coat thoroughly. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Press the crumb mixture firmly into the bottom and up the sides of the pan. Refrigerate while preparing the filling.
  2. Prepare the Filling: Grind 2 cups of Fruity Pebbles cereal into fine crumbs using a food processor or blender and set aside. Chill your mixing bowl and whisk in the freezer for 10 to 15 minutes. Beat 1½ cups of heavy cream on medium-high speed until soft peaks form, then add powdered sugar and continue to beat until stiff peaks form. Set aside this whipped cream.
  3. Beat the Cream Cheese Base: In a separate mixing bowl, beat the room temperature cream cheese on medium-high speed until smooth and free of lumps, scraping the bowl as needed. Gradually add granulated sugar and continue beating until fully incorporated. Add 2 tablespoons of heavy cream and beat again until well combined.
  4. Combine Whipped Cream and Cream Cheese: Gently fold the prepared whipped cream into the cream cheese mixture by turning it over from bottom to top to maintain the airy texture. Then fold in the ground Fruity Pebbles cereal crumbs evenly. Pour this cheesecake filling into the prepared crust. Cover and refrigerate for at least 4 hours to set.
  5. Prepare the Topping: Grind ½ cup Fruity Pebbles cereal into fine crumbs. Chill your mixing bowl and whisk again. Beat ¾ cup heavy cream on medium-high speed until soft peaks form. Add powdered sugar and the ground Fruity Pebbles crumbs and beat until stiff peaks form. Transfer the whipped topping to a piping bag fitted with a large open star tip.
  6. Decorate the Cheesecake: Once the cheesecake has set, pipe the Fruity Pebbles whipped cream topping decoratively over the surface of the cheesecake. Serve chilled and enjoy the colorful, fruity, and creamy dessert.

Notes

  • Ensure the cream cheese is at room temperature for a smooth filling.
  • Chilling the mixing bowls and whisk before whipping cream helps achieve better volume and texture.
  • Use a springform pan lined with parchment paper for easier removal of the cheesecake.
  • Allow the cheesecake to chill for at least 4 hours, preferably overnight, for best results.
  • You can customize the topping decorative style with your preferred piping tip.

Keywords: No-Bake Cheesecake, Fruity Pebbles, Easy Dessert, Summer Dessert, Cream Cheese Dessert, Kid-Friendly Dessert

Find it online: https://epicrecipebox.com/no-bake-fruity-pebbles-cheesecake-recipe/