Description
Fruity Pebbles Cookie Cheesecake Bars combine chewy cookie crust, creamy cheesecake filling, and a vibrant cereal topping for a dessert that’s playful, nostalgic, and irresistibly delicious.
Ingredients
- Unsalted Butter: ½ cup (softened)
- Granulated Sugar: ½ cup
- Brown Sugar: ¼ cup
- Egg: 1 large
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 1¼ cups
- Baking Soda: ½ teaspoon
- Salt: ¼ teaspoon
- Fruity Pebbles Cereal: 1 cup (cookie layer), plus ¾ cup (topping)
- Cream Cheese: 2 blocks (16 oz total)
- Powdered Sugar: ⅔ cup
- Sour Cream: ¼ cup
- Cornstarch: 1 tablespoon
- Egg: 1 large (for cheesecake)
- Vanilla Extract: 1 teaspoon (for cheesecake)
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C) and line an 8×8 pan with parchment paper.
- Combine Ingredients: Cream butter and sugars. Beat in egg and vanilla. Mix in dry ingredients. Fold in 1 cup Fruity Pebbles.
- Prepare Your Cooking Vessel: Press dough into pan and bake for 10 minutes.
- Assemble the Dish: Beat cream cheese until smooth. Add powdered sugar, sour cream, cornstarch, egg, and vanilla. Pour over baked crust and smooth.
- Cook to Perfection: Bake 20–25 minutes until cheesecake is set with slight jiggle.
- Finishing Touches: Cool 30 minutes, then top with remaining Fruity Pebbles and press gently.
- Serve and Enjoy: Chill at least 4 hours, then slice and serve cold.
Notes
- Tip: Use parchment paper for easy removal and slicing.
- Make Ahead: Best chilled overnight for cleanest cuts.
- Storage: Refrigerate for up to 5 days or freeze for 1 month.
Nutrition
- Serving Size: 1 bar
- Calories: 370
- Sugar: 24g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg
Keywords: cheesecake bars, fruity pebbles, cookie crust, cereal dessert, colorful dessert, nostalgic treats