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Slice of Fruity Pebble Cheesecake on a plate.

No-Bake Fruity Pebbles Cheesecake

Andrea
No-Bake Fruity Pebbles Cheesecake is the perfect no-bake dessert for your next kids birthday party or family get together.
5 from 5 votes
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Prep Time 30 minutes
Cook Time 0 minutes
0 minutes
Total Time 30 minutes
Servings 8 servings
Calories/serving 287 kcal

Equipment

Ingredients
 

Filling

  • 8 ounces cream cheese 1 block softened
  • 1 cup heavy whipping cream *for convenience use 1 container of cool whip instead
  • 1 teaspoon vanilla
  • ½ cup powdered sugar
  • 1 cup fruity pebbles

Crust

  • 2 Tablespoons unsalted Butter
  • 1 ½ cups Mini Marshmallows
  • 2 ½ cups Fruity Pebbles

Instructions

Fruity Pebbles Crust

  • Prepare a 9 inch pie pan and parchment paper. Set aside.
  • In a large sauce pan, over medium heat, melt the butter. Add in the mini marshmallows and stir until just melted. Add in the fruity pebbles and mix. This will be sticky! This is the same process as making Rice Krispy treats. 
    Fruity Pebbles mixed with melted marshmallows.
  • Immediately transfer the marshmallow and fruity pebble mixture into the 9 inch pie pan. The mixture sets quickly making it difficult to spread if you wait too long.  With the parchment paper, smash down the fruity pebbles to make a crust. The parchment paper will help the mixture to not stick to your hands. Make sure to press down hard so the fruity pebble marshmallow mixture compresses. 
    Pressing the fruity pebbleand marshmallow mixture into the bottom of a 9 inch pie pan.
  • Set aside and prepare the filling. 
    Fruity pebble pie crust in a 9 inch pan.

Cheesecake Filling

  • In a large mixing bowl, add softened cream cheese, vanilla, and powdered sugar. Mix with an electric hand mixer until smooth. 
    Creamed cream cheese.
  • In a separate bowl whip the heavy cream with an electric hand mixer until stiff peaks form. Fold and gently mix the cream cheese mixture with the whipped heavy cream until smooth. *see notes if using cool whip instead! See photos above to check the texture.
    Heavy whipping cream whipped until stiff peaks form.
  • Gently fold in fruity pebbles. Mix until the fruity pebbles are throughout the cream cheese mixture. 
    Cream cheese mixture and fruity pebbles mixed together to make a smooth cheesecake batter.
  • Scoop the cheesecake filling into the prepare fruity pebble pie crust. 
    Fruity pebble cheesecake mixture spread evenly on the fruity pebble crust.
  • With a rubber scrapper, smooth the mixture evenly in the pie crust. Top with additional fruity pebbles. Chill for at least 1 hour before serving.
    Whole fruity pebble pie topped with fruity pebbles and cut into.

Notes

  • Use a container of cool whip instead of heavy whipping cream. Use half the powdered sugar to make it less sweet!
  • Rice Krispies - instead of fruity pebbles, use regular rice Krispies for the crust.
  • Cocoa Pebbles - want a chocolatey taste? Substitute the fruity pebbles with chocolate cocoa pebbles to go from fruity to chocolate fun.
  • Marshmallow Jet Puff - I love the taste that the cool whip gives this no bake cheese cake, but for you marshmallow lovers, a 7 ounce container of Jet Puff can be substituted out for the cool whip for a fun a more marshmallow taste. 

Nutrition

Serving: 1sliceCalories: 287kcalCarbohydrates: 33gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 45mgSodium: 308mgPotassium: 122mgFiber: 0.2gSugar: 21gVitamin A: 977IUVitamin C: 4mgCalcium: 124mgIron: 1mg
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