Description
A colorful and delightful dessert that combines the creamy texture of cheesecake with the fun crunch of fruity cereal.
Ingredients
Scale
- 2 cups graham cracker crumbs (or crushed vanilla wafers)
- ½ cup unsalted butter (melted)
- 2 tbsp granulated sugar
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 cup Fruity Pebbles (or similar fruity cereal)
- 1 ½ cups Fruity Pebbles cereal (for topping)
- ½ cup whipped cream (optional, for decoration)
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar.
- Press firmly into the bottom of a springform pan. Bake 8–10 minutes, then cool.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add sour cream and vanilla, mix well.
- Beat in eggs one at a time, mixing just until combined.
- Fold in 1 cup Fruity Pebbles cereal.
- Pour filling over the cooled crust.
- Bake for 50–55 minutes, until the center is just set.
- Turn off oven, crack door, and let cheesecake cool slowly for 1 hour.
- Refrigerate at least 4 hours or overnight.
- Before serving, spread whipped cream over the top (optional).
- Press Fruity Pebbles all around the top and sides for a colorful finish.
- Cut into slices and enjoy a crunchy, creamy, fruity treat!
Notes
- For a gluten-free option, use gluten-free graham crackers or a suitable alternative.
- Make sure the cream cheese is softened for easier mixing.
- Let the cheesecake cool completely before refrigerating to avoid cracks.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg