Description
This recipe, “Mini Fruity Pebbles Cheesecakes,” is a playful and colorful no-bake dessert that combines the creamy tang of cheesecake with the fruity crunch of Fruity Pebbles cereal
Ingredients
- Cooking spray
- ½ cup (1 stick) butter
- 1 (10-oz.) package mini marshmallows
- 6 cups Fruity Pebbles cereal, plus more for garnish, crushed
- 1 (8-oz.) block cream cheese, softened
- ¼ cup granulated sugar
- 2 Tbsp. white chocolate, melted
- 2 Tbsp. heavy cream
- 4 oz. Cool Whip
Instructions
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Make Cups: Grease two 12-cup muffin tins and the bottom of a shot glass with cooking spray.
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Melt Butter and Marshmallows: In a large saucepan over medium heat, melt the butter and marshmallows, stirring occasionally, until smooth.
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Stir in Cereal: Remove from heat and quickly stir in the Fruity Pebbles cereal until evenly coated.
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Form Cups: Divide the warm mixture between 16 muffin tin cups. Press down on the mixture with the greased shot glass to create wells, forming the “cups.”
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Chill: Transfer to the refrigerator and chill before removing from the muffin tin, for at least 15 minutes. This allows the cups to set and firm up.
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Make Cheesecake Mixture: Meanwhile, make the cheesecake filling. In a large bowl using a hand mixer, beat the softened cream cheese, sugar, melted white chocolate, and heavy cream until smooth.
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Fold in Cool Whip: Using a rubber spatula, gently fold in the Cool Whip until combined.
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Fill Cups: Spoon the cheesecake mixture into the chilled Fruity Pebbles cups.
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Garnish: Garnish with crushed Fruity Pebbles.
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Serve or Chill: Serve immediately or chill for later.
