Fruity Pebbles No-Bake Cheesecake

A spatula holds a square piece of dessert topped with white frosting and colorful cereal bits. The dessert sits in a glass dish, with more pieces inside. A cereal box featuring cartoon characters is visible in the background.

5 from 1 vote

Fruity Pebbles No-Bake Cheesecake

Fruity Pebbles No-Bake Cheesecake is going to be your new go-to for an easy summer dessert! Complete with a graham cracker and Fruity Pebbles crust, then topped with a cream cheese and cool whip mixture!

Prep Time20

Cook Time0

Total Time20

Course: Dessert, no bake dessert

Cuisine: American

Keyword: fruity pebbles, fruity pebbles cake, fruity pebbles cakes, fruity pebbles cheesecake, fruity pebbles no-bake cheesecake, fruity pebbles recipes, no bake cheesecake, no bake cheesecake recipe, no bake cheesecake with cool whip

Servings: people

Author: Sammy Montgoms

Equipment

1 9x13 baking dish or something slightly smaller if you want a thicker no-bake cheesecake

Ingredients

Crust:

1½ sleeves graham crackers (13 in total) blended
2½ cups fruity pebbles blended, + more for topping
3/4 cup melted butter unsalted
1 tbsp sugar (if you want it less sweet, you don't need to add the sugar)

Filling:

2 packs cream cheese (500 grams total) room temperature
1 cup powdered sugar
2 tsp vanilla
4¼ cups cool whip or whipped cream

Instructions

Begin by preparing the crust.
To a large ziplock bag add the graham crackers and fruity pebbles.
Using a meat mallet or rolling pin continuously smash the crackers and cereal until they become a powder. Similar to the consistency of sand.
Alternatively, you can use a food processor.
To a medium sized bowl, add the graham crackers, fruity pebbles, butter and sugar.
Mix to combine until the consistency feels like wet sand.
Transfer the mixture to a lightly sprayed or buttered 9x13 baking dish.
You can also use a slightly smaller baking dish if you want a thicker no-bake cheesecake.
Using the back of a measuring cup, firmly press the mixture into the pan so that it holds its shape.
Let cool in the fridge while you prepare the filling.
To a large mixing bowl, add the cream cheese, powdered sugar, and vanilla.
Using a hand mixer, blend to combine until the mixture is smooth and no lumps remain.
Using a spatula, fold in the cool whip or whipping cream one cup at a time and gently mix to combine.
Pour the filling over the crust, and spread it out evenly.
Cover the cheesecake with plastic wrap and let cool in the fridge for at least 6 hours, ideally overnight.
Just before serving, top with more fruity pebbles.
Sammy's tip: topping just before serving with more fruity pebbles will ensure the topping doesn't become soggy.
Using a sharp knife, cut into slices and serve!

Nutrition