Can I Freeze These Cheesecake Bars?

Yes! Fruity Pebbles Cookie Cheesecake Bars freeze wonderfully. After chilling and cutting them into squares, wrap each bar tightly in plastic wrap and place them in a freezer-safe container. They’ll keep their flavor and texture for up to 3 months. To serve, thaw overnight in the refrigerator. People also search for: freezing cheesecake bars , how to thaw cheesecake squares .

How to Store Fruity Pebbles Cookie Cheesecake Bars?

Once baked and cooled, store the bars in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to 5 days. For stacking, place a sheet of parchment or wax paper between layers to keep them from sticking together. People also search for: best way to store cheesecake squares , how long do cheesecake bars last in fridge .

How to Soften Cream Cheese?

To get perfectly creamy cheesecake filling for your Fruity Pebbles Cookie Cheesecake Bars, always start with softened cream cheese. The easiest way is to let the cream cheese sit at room temperature for 30–60 minutes. If you’re short on time, unwrap the cream cheese and microwave it on a low setting for 10–15 seconds. Be careful not to melt it—just enough to soften for smooth blending. People also search for: how to quickly soften cream cheese , tips for smooth cheesecake batter .

Fruity Pebbles Cookie Cheesecake Bars: The Best Fun Dessert Ever

Description

Fruity Pebbles Cookie Cheesecake Bars combine a buttery sugar cookie crust, creamy vanilla cheesecake layer, and a vibrant Fruity Pebbles topping for a fun and delicious dessert perfect for any occasion.

Ingredients

Scale

1 cup (2 sticks, 227 g) unsalted butter, softened to room temperature
1 1/2 cups (300 g) granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
3 cups (360 g) all-purpose flour, spoon & leveled
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cornstarch
1 cup Fruity Pebbles cereal
24 ounces (3 packages) cream cheese, room temperature
1 cup (200 g) granulated sugar
1/2 cup (120 ml) heavy cream
1 tablespoon vanilla extract
1/8 teaspoon salt
3 large eggs, room temperature

Instructions

Preheat oven to 350℉ (177℃). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides. Set aside.
In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cornstarch. Set aside.
In a large bowl, cream softened butter and sugar on medium speed until fluffy, about 2–3 minutes.
Beat in eggs one at a time, scraping down the sides as needed. Add vanilla extract and mix.
With mixer on low, gradually add dry ingredients in 3 parts. Fold in Fruity Pebbles cereal gently.
Reserve 1 cup of dough. Press remaining dough evenly into the prepared pan.
In another bowl, beat cream cheese and sugar on medium speed until smooth, about 2 minutes.
Add heavy cream, vanilla, and salt. Mix on low speed until combined, scraping down the bowl as needed.
Add eggs one at a time, beating gently until incorporated.
Pour cheesecake batter over cookie crust. Crumble reserved dough over the top.
Bake 40–45 minutes until edges are set and center is slightly wobbly. Internal temperature near edge should be 180–190℉.
Cool at room temperature for 1 hour, then refrigerate for at least 4 hours until firm.
Cut into bars and serve chilled.

Notes

Ensure cream cheese is fully softened for a smooth cheesecake layer.
Chill bars for at least 4 hours before cutting for clean slices.
Bars can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
Swap Fruity Pebbles with other cereals like Cocoa Pebbles for variations.

Nutrition

Serving Size: 1 bar
Calories: 518 kcal
Sugar: 34 g
Sodium: 320 mg
Fat: 29 g
Saturated Fat: 17 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 60 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 115 mg

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