Ingredients
Scale
The key to this dessert lies in selecting fresh, quality ingredients that let each flavor shine. I always reach for full-fat cream cheese because it makes the filling luxuriously creamy. When it comes to Fruity Pebbles, I like to use the classic version for that authentic burst of fruity flavor and crunch. If you want a lighter twist, some substitutions can work well, but the vibrant colors and texture are what make this recipe feel like a celebration.
- 2 cups Fruity Pebbles cereal
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, chilled
- Optional toppings: mini marshmallows, sprinkles, fresh berries, or melted chocolate
Instructions
- Lightly grease a small round mold or taco shell pan to shape the Fruity Pebbles shells.
- In a microwave-safe bowl, melt about 1/4 cup of marshmallows with 1 tablespoon of butter until smooth, stirring to combine. This acts as the binder for your shells.
- Quickly fold in the Fruity Pebbles cereal, mixing until every piece is coated.
- Press the mixture firmly into the molds or a mini taco press lined with parchment, shaping the shells carefully. Let them set at room temperature or chill in the fridge for 15-20 minutes to firm up.
- While shells set, whip the heavy cream to stiff peaks in a chilled bowl.
- In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and creamy.
- Fold the whipped cream gently into the cream cheese mixture to keep it light and airy.
- Once the shells are firm, carefully remove them from the molds and fill each with a generous scoop of cheesecake filling.
- Top with your choice of mini marshmallows, sprinkles, or fresh berries for that extra pop of color and texture.
- Serve immediately or chill for up to an hour to let the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
