Fruity Pebbles baked cheesecake
A long time ago (when I was still eating dairy and eggs 😅) I made a super fun cheesecake with Fruity Pebbles, it tasted super good and I think it's perfect for these sunny springy days.
So if you are not vegan and you are looking for an easy and fun baked cheesecake this is the recipe for you: Fruity Pebbles baked cheesecake 🤩🤩
It's made with cream cheese and greek yogurt and it's super colourful thanks to flakes in the crust and on top of the cake.
Check it out below this picture and give it a try!
--- LIFE CEREAL CRUST ---
90g Fruity Pebbles
50g melted butter
--- FILLING ---
175g cream cheese
60g granulated sugar
150g greek yogurt
2 teaspoons lemon juice
1 teaspoon lemon zest
1/4 teaspoon vanilla extract
20g Fruity Pebbles
--- TOPPINGS ---
Preheat oven to 325°F (160°C) and cover a 18cm spring form pan with parchment paper.
Crumble Fruity Pebbles with a food processor and put them in a bowl.
Melt the butter in the microwave or on the stove and mix it with the cereal powder until you get the consistency of wet sand.
Press this mixture into the bottom of the pan to create the cheesecake crust.
Let it rest in the fridge while making the filling.
In a bowl beat together cream cheese, greek yogurt and sugar with an electric mixer until creamy (about 1 minute).
Add one egg at the time, beating well after each addition.
Pour lemon juice, vanilla extract and the zest of 1 lemon. Whisk until combined.
Fold in Fruity Pebbles and mix briefly with a rubber spatula.
Pour the cream on the Fruity Pebbles crust, even with a spatula and bake the cheesecake for about 35-40 minutes until the edges start to brown (the center will still be a bit jiggly).
Leave the cheesecake in the oven with the door closed for 20 minutes, then open slightly the door for 10 minutes.
When at room temperature, remove from the pan and place it in the fridge to chill for at least 4 hours or overnight.
Top with additional Fruity Pebbles right before serving.
You can use melted coconut oil instead of butter.
Try to incorporate the less air possible in the batter and avoid sudden changes in temperature otherwise the cheesecake will crack on the surface.
If you make it let me know! :)