Mini Fruity Pebbles Cheesecakes are fun-to-eat treats baked with colorful breakfast cereal in both the crust and the filling. Prepared in muffin tins in 10 minutes!
Baked Fruity Pebbles Cheesecake Bites
Our easy Fruity Pebbles Cheesecake recipe is so easy to prepare and bakes a bite-size batch of perfectly portioned desserts in a muffin pan (no springform pan or water bath to worry about).
The Fruity Pebbles cheesecake crust combines the colorful cereal with graham cracker crumbs to give it some structure, so it never gets soggy when mixed with the butter and remains crunchy once baked.
Each base is then topped with a rich and creamy cheesecake filling with Fruity Pebbles folded into the batter; it’s then finished with more crunchy cereal on top for extra texture, bright color, and fruity flavor in every bite.
Why We Love Mini Fruity Pebbles Cheesecakes
- Quick and easy to make.
- Uses simple kitchen staple ingredients.
- Cereal combined with cheesecake is a delicious cupcake-sized Fruity Pebbles dessert.
- Single-serving snacks are pre-portioned and portable.
- Finger food is fun and even easier than eating a slice with a fork!
- Perfect homemade sweet treat for parties, seasonal celebrations, birthdays, or placing on dessert platters.
Fruity Pebbles Cheesecakes Ingredients
- Fruity Pebbles cereal
- Graham cracker crumbs
- Unsalted butter
- Salt
- Cream cheese
- Granulated sugar
- Sour cream
- Vanilla extract
- Eggs
Substitutions and Additions
- Tasty Toppings: Top your treats with more Fruity Pebbles, a dollop of whipped cream, fresh berries, or a drizzle of chocolate or strawberry sauce.
- Cereal Swap: You can swap the Fruity Pebbles cereal with Cocoa Pebbles, Rainbow Rice Krispies, Fruit Loops, or your favorite fruity (or non-fruity) flavored cereal.
- Create Your Crust: Instead of regular graham crackers, you can use chocolate graham cracker crumbs, crushed shortbread cookies, Nilla wafers, or another kind of cookie with a firm crumble to create the cheesecake crust.
Recommended Tools
- Muffin pan
- Paper liners
- Mixing bowl
- Hand or stand mixer
How to Make Fruity Pebbles Cheesecakes
- Create The Crust: Mix the fruity pebbles, graham cracker crumbs, melted butter, and salt. Spoon the mixture into lined muffin pan holes and press down firmly. Bake at 325 degrees Fahrenheit for 5 minutes.
- Form The Filling: Beat the cream cheese and sugar until smooth. Scrape the sides of the bowl and add the sour cream, vanilla, and salt. Beat on low until combined; add the eggs, one at a time. Fold in the Fruity Pebbles cereal.
- Bake: Spoon the filling into the baked crusts and bake for 15-20 minutes.
- Chill: Allow the cheesecakes to cool completely at room temperature before refrigerating for at least four hours.
- Serve: Sprinkle with Fruity Pebbles right before serving and enjoy!
Tips For Making The Best Fruity Pebbles Cheesecakes
- Make sure you use room-temperature ingredients when making the filling. If the ingredients are not at room temperature, the cream cheese will not mix smoothly, and you will have a lumpy batter.
- Do not turn your mixer above low speed. I know it may be tempting to increase the speed to speed up the mixing process, but increasing the speed will introduce more air into the batter, making your cheesecakes more likely to sink or crack.
- Make sure you use brick-style cream cheese and not the spreadable kind from a tub.
- Full-fat cream cheese and sour cream will produce a more creamy cheesecake.
- I recommend waiting until just before serving to add the fruity pebbles to the cheesecake if you are using them. They will get soggy in the refrigerator.
How to Store Fruity Pebbles Cheesecakes
- To Store: Store leftovers in the refrigerator in an airtight container for up to four days.
- To Freeze: The cheesecakes can be frozen for up to three months, wrapped tightly in plastic wrap or foil, and stored in an airtight container or resealable bag. Allow the cheesecakes to thaw in the refrigerator before eating.
More Easy Cheesecake Recipes
Other Easy Fruity Pebble Recipes
Fruity Pebbles Cheesecakes
Serves — 12
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
Crust
- ¾ cup fruity pebbles cereal
- ½ cup graham cracker crumbs
- 3 tablespoons unsalted butter melted
- ¼ teaspoon salt
Filling
- 16 ounces cream cheese room temperature
- ⅔ cup granulated sugar
- ⅓ cup sour cream room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 large eggs room temperature
- ¾ cup fruity pebbles cereal plus more for sprinkling on top if desired
Instructions
Crust
- Preheat the oven to 325 degrees F. Line 12 muffin pan holes with paper liners and set aside.
- In a medium bowl, mix the fruity pebbles, graham cracker crumbs, melted butter, and salt until well combined.
- Spoon the mixture evenly amongst the lined muffin pan holes and press down firmly.
- Bake for 5 minutes. Set aside to cool while you prepare the filling.
Filling
- Beat the cream cheese and sugar in a large bowl with a hand or stand mixer on low speed until smooth and well incorporated.
- Scrape the sides of the bowl and add the sour cream, vanilla, and salt. Beat on low until well incorporated.
- With the mixer running on low speed, add the eggs one at a time until just incorporated. Fold in the fruity pebbles cereal.
- Spoon the mixture over the baked crusts, filling each hole almost to the top.
- Bake for 15-20 minutes or until the cheesecakes are set.
- Allow the cheesecakes to cool completely at room temperature before refrigerating for at least four hours.
- Sprinkle with additional fruity pebbles right before serving if desired.
Jenn’s Notes
Storage:
- To Store: Store leftovers in the refrigerator in an airtight container for up to four days.
- To Freeze: The cheesecakes can be frozen for up to three months wrapped tightly in plastic wrap or foil and stored in an airtight container or resealable bag. Allow the cheesecakes to thaw in the refrigerator before eating.
- Make sure you use room-temperature ingredients when making the filling. If the ingredients are not at room temperature the cream cheese will not mix smoothly and you will end up with a lumpy batter.
- Do not turn your mixer above low speed. I know it may be tempting to increase the speed to speed up the mixing process, but increasing the speed will introduce more air into the batter making your cheesecakes more likely to sink or crack.
- Make sure you use brick-style cream cheese and not the spreadable kind from a tub.
- Full-fat cream cheese and sour cream will produce a more creamy cheesecake.
- I recommend waiting until just before serving to add the fruity pebbles on top of the cheesecake if you are using them. They will get soggy in the refrigerator.
Nutrition Info
Calories: 168kcal | Carbohydrates: 22g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 426mg | Potassium: 135mg | Fiber: 0.2g | Sugar: 16g | Vitamin A: 312IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 1mg
great treat