Fruity Pebbles Mini Cheesecake

Love Fruity Pebbles cereal? Love cheesecake? Then you’ll love this mini fruity pebbles cheesecake recipe! It’s delicious and loads of fun!

Are you looking for a fun and unique way to impress your friends and family with something new in the kitchen? Introducing this decadent Fruity Pebbles Mini Cheesecake recipe: a fun twist on childhood’s favourite cereal made into mini cheesecakes bursting with bright colour and flavour in every bite.

Bringing together classic cheesecake ingredients and colourful fruity pebbles cereal, this recipe is sure to put a smile on everyone’s face.

Featuring an easy-to-follow step-by-step guide, you’ll be able to make these delicious mini cheesecakes in no time at all.

Give it a try tonight and see why this creative recipe will be your new go-to dessert choice whenever you are craving something both fun and rich, creamy and sweet.

Why You Will LOVE These Mini Cheesecakes

• I mean, they are just so colourful and pretty!
• Real, baked cheesecakes.
• Super simple recipe with common ingredients.
• The crusts don’t get weird and soggy like it does with other similar recipes!
• They are just so fun!
• Creamy delicious cheesecakes that deliver a sweet bite.

What can I decorate these with?

• A sprinkling of more fruity pebbles
• A dollop of stabilised whipped cream
• Slices of fresh fruit or berries
• Pie filling – cherry pie filling would be tasty!
• Sour cream topping (Combine 1/2 cup sour cream, a tablespoon of icing sugar, and a 1/2 teaspoon of vanilla extract.

How to know when the Cheesecake is Done

When a cheesecake is done, the outside should appear set with just a small circle that jiggles in the middle. You want to be sure you do not continue baking the cheesecakes after this point as they can easily go from creamy and smooth to dry and crumbly.

If you want to be sure, you use an instant-read thermometer. Your cheesecakes are ready when the middle hits between 140 to 150°F.

How Do I Keep My Mini Cheesecakes From Cracking

Cheesecake is pretty heavy on eggs, and eggs hold air which can rise up while baking and cause cracking. Mix the batter just enough to combine after adding the eggs to help avoid this issue.

The best way to keep cheesecake from cracking is it bake it in a water bath. This means that the cheesecake is baked in a pan that is placed into a larger pan with hot water inside. Cheesecake thrives in a moist environment, and the water bath ensures that the cheesecake bakes evenly. This won’t work for mini cheesecakes, at least not easily.

Sudden changes in temperature could also cause the cheesecake to crack, which is why you shouldn’t immediately remove your cheesecakes from the oven.

How Do You Get Air Bubbles Out Of Cheesecake Batter?

Air bubbles in the batter can cause cracks, so if you have the time, taking care of this little detail can help you achieve a gorgeous cheesecake.

Obviously the fix for this is just don’t over mix your batter once you have added the eggs.

If you are still concerned, just bang your pan on the counter 4-5 tomes to ensure any air bubbles are removed.

Can I Make a Full Size Fruity Pebbles Cheesecake with this Recipe?

Yes, you can certainly make a full-size Fruity Pebbles Cheesecake with this recipe. Simply multiply the ingredients for the crust and filling by 1.5, and follow all the same instructions as indicated in the original recipe. You will also need to adjust your baking time accordingly.

When it comes to cheesecakes, the larger they are, the longer they need to bake. If you’re making a full-size version, preheat your oven to 325°F and then bake for 40–45 minutes or until the center is just set. Once done baking, allow the cheesecake to cool in the oven to room temperature before transferring it to the refrigerator.

Once cooled and chilled, your delicious full-size Fruity Pebbles Cheesecake is ready to be enjoyed!

Tips for Making the BEST Fruity Pebbles Mini Cheesecakes

• For best results, be sure to use graham cracker crumbs with the fruity pebbles in the crust. Nobody likes a soggy crust.
• Ensure 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.
• Ensure 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.
• Gradually allowing the cheesecakes to cool will help prevent cracks. Sudden temperature changes can cause the cheesecakes to crack or sink.

How to Store Fruity Pebbles Mini Cheesecake

Cheesecake needs to be stored in the refrigerator. You can either keep the individual portions in their muffin tins and cover with plastic wrap or transfer them each individually to an airtight container for refrigerator storage.

Mini cheesecakes can last up to four days in the refrigerator.

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.

About the Ingredients for Fruity Pebbles Mini Cheesecakes

Cereal – One box of Fruity pebbles is more than enough for this cheesecake.

Graham crumbs – You can replace the graham cracker crumbs in the crust with more fruity pebbles, however, I have found adding the graham crackers gives the crust more structure and a firmer texture. The fruity pebbles tend to get soggy once mixed with the melted butter similar to when you leave fruity pebbles sitting in a bowl of milk, and adding the graham crumbs helps the crust remain crisp.

Butter – Unsalted butter is best but you can use salted butter. If you do use salted butter, be sure to halve the additional salt.

Salt – Balances out the flavours in the crust.

Cream cheese – Ensure you use brick-style cream cheese and not the spreadable kind from a tub. Be sure to use full fat cream cheese.

Sugar – Regular white granulated sugar is best here.

Sour cream – Full-fat cream cheese and sour cream will produce a more creamy cheesecake.

Vanilla extract – Always needed in cheesecake, adds a pop of flavour.

Eggs – Be sure to use room temperature eggs.

Looking for More Delicious Cheesecake Recipes?

Looking for an easy and delicious Instant Pot cheesecake recipe for Easter? Out Instant Pot Mini Egg Cheesecake is a perfect spring dessert!

This Instant Pot Creme Egg Cheesecake is an easy Easter dessert; rich vanilla cheesecake smothered in chocolate ganache & SO MANY CREME EGGS!

This Instant Pot raspberry cheesecake features a chocolate cookie crust, dripping with chocolate ganache and topped off with fresh raspberries.

How to Make Fruity Pebbles Mini Cheesecakes

Yields: 12 Mini Cheesecakes | Prep time: 10 minutes | Cook time: 20 minutes

Ingredients:
For the Crust:

• ¾ cup fruity pebbles cereal
• ½ cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• ¼ teaspoon salt

For the 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

Directions:

Preheat the oven to 325 degrees Fahrenheit. Line a muffin pan with paper liners and set aside.

In a medium bowl, mix together the fruity pebbles, graham cracker crumbs, melted butter, and salt until well combined.

Divide the mixture evenly into the bottom of the cupcake liners, and press down firmly.

Bake the crusts for 5 minutes. Set aside to cool while you prepare the filling.

To prepare the filling, beat together the cream cheese and sugar in the bowl of a stand mixer on low speed until well combined and smooth.

Scrape down the sides of the bowl, then add the sour cream, vanilla, and salt. Beat on low until well mixed.

With the mixer still running on low speed, add the eggs one at a time until just incorporated.

Carefully fold in the fruity pebbles cereal.

Spoon the mixture over the crusts, filling each liner almost to the top.

Bake until the edges are set and the centres only slightly jiggle, about 16–18 minutes. Set the oven door slightly open, and allow the cheesecakes to gradually cool for 10 minutes.

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.