Fruity Pebbles Cheesecake

5 from 2 votes

This no bake Fruity Pebbles cheesecake recipe is so easy to make and explodes with the classic, fruity childhood cereal we all love.

Prep Time30

Chill Time8

Total Time8 30

Servings:

Calories: 268kcal

Get Recipe Ingredients

Line the bottom and sides of a 9" springform pan with parchment paper and set aside.
Place mini marshmallows and butter into a large, microwave safe bowl. Place into the microwave and heat for 1-2 minutes, until melted.
Once melted, mix until smooth.
Add in the fruity pebbles and mix until well coated. Press the mixture evenly into the bottom and up the sides of the prepared pan. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and sugar. Beat together on medium speed for 2 minutes, until smooth. Stop the mixer and scrape down the sides of the mixing bowl with a rubber spatula.
Add in heavy cream, lemon juice, vanilla and raspberry extract. Mix until combined.
Add in cornstarch and salt and mix until incorporated.
Remove the bowl from the stand mixer and add in fruity pebbles. Fold in using a rubber spatula.
Spoon the cheesecake filling into the prepared crust and smooth out.
Cover and place into the fridge to chill for 8 hours before serving.
Top the cheesecake with additional fruity pebbles before serving if desired.

Storage: Cheesecake may be stored in an airtight container in the fridge for up to 4 days.

When mixing together the marshmallows and Fruity Pebbles for the crust, greasing your hands lightly with butter will help keep everything from sticking to them.
Stop the mixer occasionally and scrape down the sides of the mixing bowl with a rubber spatula to ensure all ingredients are incorporated, resulting in a smooth, lump-free cheesecake.
Make sure to line the springform pan with parchment paper before adding any ingredients to make the cake easier to remove once chilled and ready to serve.
Chill for at least 8 hours, if not overnight, before serving for best results to allow cake time to set properly.
For best results, use room-temperature cream cheese so you don’t end up with lumps in your cheesecake filling.