Description
A colorful and delightful No-Bake Fruity Pebbles Cheesecake featuring a crunchy Nilla Wafer and Fruity Pebbles crust, creamy cream cheese filling folded with whipped cream and vibrant cereal crunches, topped with a light and decorative Fruity Pebbles whipped cream. Perfectly chilled and bursting with fruity cereal flavor, this no-oven cheesecake is an easy, fun dessert for any occasion.
Ingredients
Crust
- 1 cup (104g) Nilla Wafer crumbs
- 2 cups (72g) Fruity Pebble Cereal
- ½ cup (113g) unsalted butter, melted
Filling
- 1 ½ cups plus 2 tablespoons (384g) heavy whipping cream, divided
- ¾ cup (98g) powdered sugar
- 2 cups (72g) Fruity Pebbles cereal, ground
- 16 ounces (452g) full-fat cream cheese, at room temperature
- ½ cup (95g) granulated sugar
- 2 tablespoons heavy whipping cream
Topping
- ½ cup (18g) Fruity Pebbles cereal, ground
- ¾ cup (117ml) heavy whipping cream
- 2 tablespoons (16g) powdered sugar
Instructions
- Prepare the Crust: Grind the Nilla Wafer cookies into fine crumbs using a food processor or blender. Similarly, grind 2 cups of Fruity Pebble cereal into fine crumbs. Combine both crumbs in a large bowl, then pour melted unsalted butter over and stir until evenly coated.
- Form the Crust: Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides with cooking spray. Press the crumb mixture firmly into the bottom and slightly up the sides of the pan. Refrigerate while preparing the filling to allow it to set.
- Grind Cereal for Filling: Using a food processor or blender, grind 2 cups of Fruity Pebbles cereal into fine crumbs for incorporation into the filling.
- Make Whipped Cream for Filling: Chill the mixing bowl and whisk in the freezer for 10 to 15 minutes. Beat 1 ½ cups of heavy cream on medium-high speed until soft peaks form. Add powdered sugar and continue beating to stiff peaks. Set aside.
- Prepare Cream Cheese Mixture: Beat room temperature cream cheese on medium-high speed until smooth and lump-free, scraping the bowl as needed. Gradually add granulated sugar and continue mixing until fully incorporated. Add 2 tablespoons of heavy cream and beat again until smooth.
- Combine Filling: Fold the whipped cream gently into the cream cheese mixture by turning the mixture from bottom to top until uniformly blended. Add the ground Fruity Pebbles cereal and mix gently to combine. Pour this filling evenly into the chilled crust.
- Chill Filling: Cover the cheesecake with plastic wrap or lid and refrigerate for at least 4 hours to firm up.
- Prepare Topping Cereal: Grind ½ cup of Fruity Pebbles cereal into fine crumbs using a food processor or blender for topping decoration.
- Make Topping Whipped Cream: Chill a clean mixing bowl and whisk. Beat ¾ cup heavy cream on medium-high speed until soft peaks form. Add powdered sugar and ground cereal, then continue beating until stiff peaks are achieved.
- Decorate Cheesecake: Using a piping bag fitted with a large open star tip, pipe the Fruity Pebbles whipped cream decoratively over the top of the chilled cheesecake to finish the dessert.
Notes
- Ensure cream cheese is at room temperature before beating to avoid lumps.
- Chilling the mixer bowl and whisk helps achieve stable whipped cream.
- Gently folding whipped cream into cream cheese mixture prevents deflating the airy texture.
- Refrigerate the assembled cheesecake for at least 4 hours or overnight for best results.
- Use a springform pan for easy removal of the cheesecake.
- This recipe requires no baking, making it perfect for warm days or quick dessert prep.
