Thank you PEBBLES™ Cereal for sponsoring this post. PEBBLES™ Cereal is gluten-free and a great inclusive option for your family!
Fruity PEBBLES™ Mini Cheesecakes made with a cereal crust layer and cheesecake, then topped with vanilla whipped cream. This dessert recipe is great for a birthday party, potluck, and holiday gatherings.
Mini cheesecakes are my favorite dessert to bring to a party. They are easy to make, and the flavor possibilities are endless. Since discovering my food allergies, I’ve had to make adjustments to our favorite recipes. It’s taken some time to get used to, but luckily it hasn’t been too hard to find alternatives to everyday ingredients. Usually, I make our mini cheesecake recipe with gluten-free graham crackers, but today I’m sharing a fun twist for the crust layer!
Gluten-Free Mini Cheesecake Recipe
This mini cheesecake recipe is made with a Fruity PEBBLES™ cereal crust layer, Fruity PEBBLES™ sprinkled into the cheesecake filling, then topped with vanilla whipped cream.
I was pretty excited to find out that my childhood favorite cereal is gluten-free! Making it a great snack option and ingredient to add the perfect crunch to dessert recipes. I’m already thinking cereal bars would be a great recipe to make with the kids. Mini ice cupcakes made with a cereal crust would also work perfectly for a birthday party. Yum!
If there’s one thing I’m discovering with food allergies, it’s that eliminating gluten doesn’t mean sacrificing taste or fun. Classic favorites, like PEBBLES™, has sparked my creativity to come up with new recipe ideas to try. First, let’s start with this mini cheesecake recipe.
Mini Cheesecakes Ingredients
- Fruity PEBBLES™ cereal
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
- Butter
- Heavy whipping cream
What pan do I need to make mini cheesecakes?
- My go-to is this mini cheesecake pan. The pan creates bite-size servings that only hold a couple of tablespoons of batter. You can also use a muffin pan with liners. The recipe will yield 20-24 mini cheesecakes or about 12 cheesecakes made in a muffin pan.
How do I prevent my mini cheesecakes from sinking in the center?
- Mini cheesecakes tend to fall in the center quite often. There are a few things you can do to prevent it or lessen how much they sink. First, don’t overmix the batter. After adding the eggs, gently stir the ingredients to avoid incorporating too much air into the batter. Overmixing will cause the cheesecake to rise while baking and collapse as they cool.
- Another tip is to bake the cheesecake for 13-15 minutes, then turn off the oven. Let them sit for 5 minutes, then slightly open the oven door and let the pan sit for an additional 5 minutes. Gradually allowing the cheesecakes cool will help prevent cracks.
- If the cheesecake falls in the center, use it as a nest for toppings. Adding whipped cream, berries, or chocolate easily conceals the center while adding flavor to your cheesecakes.
Tips for making Fruity PEBBLES™ Mini Cheesecakes
- After making a couple of batches of this recipe, I’ve realized it’s important to crush the cereal in a food processor or plastic bag. You don’t want to fully ground the cereal, but if the flakes are too big, they won’t hold as well after removing them from the pan. I suggest pulsing the cereal in the food processor for about 10-15 seconds.
- Adding the Fruity PEBBLES™ in the batter is optional. It adds a fun pop of color to the batter, but it does slightly change the texture of the cheesecake filling. You can let the crust layer be the star of the show while still having that Fruity PEBBLES™ cereal flavor incorporated. I will say my kids loved the cereal mixed in and I’ve already had one asked if I can make this recipe for their birthday.
More Mini Cheesecake Recipes:
Fruity PEBBLES™ Mini Cheesecake Recipe
Ingredients
Cheesecake Filling
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup Fruity PEBBLES™ cereal optional
Crust Layer
- 2 cups Fruity PEBBLES™ cereal
- 2-3 tbsp butter melted
Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp sugar
Instructions
Crust
- Preheat oven to 350F.
- Use a food processor to pulse cereal for 10-15 seconds.
- 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.
Filling
- In a large bowl or stand mixer, combine cream cheese and sugar until light and fluffy.
- Slowly add in eggs, one at a time. Stir in vanilla; do not overmix.
- Fill cheesecake pan ¾ of the way full. Tip: use a cookie scoop to evenly distribute the batter.
- 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.
Whipped cream
- 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.
More Dessert Recipes:
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