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No-Bake Fruity Pebbles Cheesecake

This vibrant No-Bake Fruity Pebbles Cheesecake features a crispy marshmallow crust and a fluffy sweet filling, capturing the essence of summer in each bite.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 6 cups Fruity Pebbles cereal Cereal base
  • 1/4 cup unsalted butter Melted
  • 1 bag miniature marshmallows (10 oz) Used for binding
Cheesecake Filling
  • 1 package cream cheese (8 oz) Softened to room temperature
  • 1/2 cup granulated white sugar
  • 2 teaspoons vanilla extract
  • 1 jar marshmallow creme or fluff (7 oz)
  • 1 tub Cool Whip or whipped topping (8 oz) Thawed
  • 1/2 can cherry pie filling (21 oz can, optional) For garnish

Method
 

Preparation
  1. Grease a 9 inch round springform pan with cooking spray on the bottom and sides. Set aside.
  2. In a large microwaveable bowl, add the butter and miniature marshmallows, microwave on HIGH for about 30 seconds. Stir, then continue microwaving in 30 second intervals, stirring after each interval, until melted and smooth.
  3. Add in the Fruity Pebbles and stir quickly to combine.
  4. Pour the mixture into the prepared pan and press into a crust using the greased bottom of a glass. Let set for about 20 minutes.
Making the Cheesecake
  1. Cream together the cream cheese, sugar, and vanilla in a stand mixer until fluffy and smooth, about 1 minute.
  2. Beat in the marshmallow creme until well combined.
  3. Fold in the whipped topping, scraping the bottom and sides of the bowl.
  4. Spread the cheesecake mixture into the crust and smooth out the top.
  5. Cover and refrigerate for at least 4 to 6 hours, preferably overnight.
  6. Garnish with cherry pie filling before serving.

Notes

For best results, chill overnight to enhance flavors and texture. The cheesecake can be stored in the refrigerator for 3-4 days or frozen for up to 1 month.