Fruity Pebbles Cheesecake with Pressure Cooker Fun
This no-bake Fruity Pebbles Cheesecake combines a crispy cereal crust with a creamy, fluffy marshmallow cheesecake filling for a colorful and nostalgic treat that's perfect for any occasion.
Ingredients
Ingredients
- 3.5 cups Fruity Pebbles Cereal for crust
- 3 cups Mini marshmallows
- 2 tablespoons Unsalted butter
- 16 oz Cream cheese softened
- 0.25 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 7 oz Marshmallow creme
- 1.5 cups Fruity Pebbles cereal lightly chopped
Instructions
Instructions
- Start by melting your 2 tablespoons unsalted butter in a big pot over low heat. Keep it gentle so nothing burns.
- Next, toss in the 3 cups mini marshmallows and stir till everything’s all melted and smooth.
- Stir in the 3 ½ cups Fruity Pebbles Cereal. Mix well so cereal is evenly coated.
- Grease a 9x9 inch pan and press half the cereal mix firmly to make the crust. Pack it down tightly.
- In a bowl, beat 16 oz softened cream cheese with ¼ cup powdered sugar and 1 teaspoon vanilla until smooth and creamy.
- Fold in 7 oz marshmallow creme and 1 ½ cups chopped cereal pieces into the cream cheese mixture.
- Spread the creamy filling evenly over the crust in the pan.
- Top with the remaining Fruity Pebbles cereal mixture, pressing gently to stick to the cheesecake layer.
- Chill in the refrigerator for at least 120 minutes before cutting and serving.
Notes
Keep leftover cheesecake in an airtight container in the fridge for 3-4 days or freeze wrapped tightly. Pancakes reheat well in the microwave. Cabbage roll soup tastes better the next day.