No-Bake Fruity Pebbles Cheesecake Recipe
This vibrant No-Bake Fruity Pebbles Cheesecake combines a buttery Nilla Wafer and Fruity Pebbles crust with a luscious cream cheese filling swirled with Fruity Pebbles cereal, topped with a colorful whipped cream and cereal topping. Perfectly chilled and bursting with fruity flavors, this sweet dessert is easy to prepare without any baking required.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 30 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
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, crushed
- 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, crushed
Instructions
- Prepare the Crust: Using a food processor or blender, finely grind the Nilla Wafers and Fruity Pebbles cereal separately, then combine in a large bowl. Pour melted butter over the crumbs and stir thoroughly to coat. Line a 9-inch springform pan with parchment paper and lightly grease the sides with cooking spray. Press the crumb mixture evenly into the bottom and up the sides of the pan. Refrigerate while preparing the filling.
- Make the Filling: Grind 2 cups of Fruity Pebbles cereal into fine crumbs with a food processor or blender. Chill a mixing bowl and whisk in the freezer for 10-15 minutes until cold. Beat 1 ½ cups heavy whipping cream on medium-high speed until soft peaks form, then add powdered sugar and continue beating to stiff peaks. Set aside.
- Prepare Cream Cheese Base: In a clean mixing bowl, beat the room temperature cream cheese on medium-high speed until smooth and lump-free, scraping down the bowl occasionally. Add granulated sugar and beat until fully incorporated. Pour in 2 tablespoons of heavy whipping cream and mix until combined, scraping the bowl as needed.
- Combine Whipped Cream and Cream Cheese: Gently fold the whipped cream into the cream cheese mixture by turning it over carefully from bottom to top until evenly combined. Then fold in the crushed Fruity Pebbles cereal into the batter. Pour the mixture into the prepared crust, cover, and refrigerate for at least 4 hours to set.
- Prepare the Topping: Grind ½ cup Fruity Pebbles cereal into fine crumbs. Chill a mixing bowl, then beat ¾ cup heavy cream at medium-high speed until soft peaks form. Add powdered sugar and crushed cereal and continue beating until stiff peaks form. Using a large open star round tip, decorate the top of the chilled cheesecake with the whipped cream mixture to create a colorful, textured finish.
Notes
- Ensure the cream cheese is at room temperature to avoid lumps for a smooth filling.
- Whipping bowls and beaters cold helps achieve better whipped cream volume.
- Press the crust firmly but gently into the pan to avoid cracking.
- Refrigerate the cheesecake for at least 4 hours or overnight for best firmness and flavor melding.
- Use a food processor or blender for finely crushing cereal and cookies to ensure even texture in crust and filling.
Keywords: No Bake Cheesecake, Fruity Pebbles Dessert, No Bake Dessert, Fruity Pebbles Cheesecake, Easy Summer Dessert, No Oven Cheesecake, Colorful Dessert
