Bite-size cheesecake dessert made with Fruity PEBBLES™ cereal
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.
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.
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.