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5 from 7 votes

Fruity PEBBLES™ Mini Cheesecake Recipe

Bite-size cheesecake dessert made with Fruity PEBBLES™ cereal
Course Dessert
Cuisine American
Keyword desserts, mini cheesecake
Author Crystal


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



  • 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.

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.