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No-Bake Fruity Pebbles Cheesecake

A playful, no-bake cheesecake with a colorful Fruity Pebbles crust and a creamy filling, perfect for any celebration without the fuss.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 6 cups Fruity Pebbles cereal
  • 1/4 cup unsalted butter
  • 1 10 oz bag miniature marshmallows
Filling
  • 1 8 oz package cream cheese, softened Ensure fully softened for a smooth texture
  • 1/2 cup granulated white sugar
  • 2 teaspoons vanilla extract
  • 1 7 oz jar marshmallow creme or fluff
  • 1 8 oz tub Cool Whip or whipped topping Thawed
Topping (optional)
  • 1/2 of a 21 oz can cherry pie filling Recommended for garnishing

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, combine the butter and miniature marshmallows. Microwave on HIGH for about 30 seconds, stir, then continue microwaving in 30-second intervals until melted and smooth.
  3. Stir in the Fruity Pebbles quickly and pour the mixture into the prepared pan, pressing into a crust with a greased bottom of a glass. Let it set for about 20 minutes.
Make the Cheesecake Filling
  1. In a stand mixer, beat together the cream cheese, sugar, and vanilla until fluffy and smooth.
  2. Add marshmallow creme and beat until combined. Fold in the whipped topping.
Assemble
  1. Spread the cheesecake mixture into the crust and smooth the top. Cover and refrigerate for at least 4 to 6 hours, preferably overnight.
Serving
  1. Before serving, garnish with cherry pie filling.

Notes

Keep the cheesecake tightly covered in the refrigerator for up to 3–4 days. If topped with cherry filling, cover loosely with plastic wrap. For longer storage, freeze individual slices wrapped in plastic and foil for up to 1 month.