Fruity PEBBLES™ Mini Cheesecake Recipe

Bite-size cheesecake dessert made with Fruity PEBBLES™ cereal

Servings:

Author:

Dessert

American

desserts mini cheesecake

🧂 Ingredients

1 Preheat oven to 350F.
2 Use a food processor to pulse cereal for 10-15 seconds.
3 Combine melted butter and cereal in a small bowl. Fill each pan cavity with one
heaping tablespoon of cereal. Use a small cup, kitchen utensil, or spoon to
firmly press the cereal down.
4 In a large bowl or stand mixer, combine cream cheese and sugar until light and
fluffy.
5 Slowly add in eggs, one at a time. Stir in vanilla; do not overmix.
6 Fill cheesecake pan ¾ of the way full. Tip: use a cookie scoop to evenly
distribute the batter.
7 Bake for 13-15 minutes. Turn off the oven and let the pan rest for 5 minutes.
Then, slightly open the oven door and let the pan cool for an additional 5
minutes before cooling to room temperature. Refrigerate cheesecakes for at least
2 hours before removing from pan.
8 Use a stand mixer to combine heavy cream and sugar on high until small peaks
form. Pipe onto the cheesecake and finish with a sprinkle of cereal on top.