Fruity Pebble Cheesecake

This cold, creamy Fruity Pebble Cheesecake is the perfect Summer dessert!


I actually wasn’t planning on posting this Fruity Pebble Cheesecake today. I just made it this morning and wasn’t completely sure if it would turn out how I imagined or end up being a complete failure.

Well. It was the OPPOSITE of failure in EVERY way. SO good! No bake, fruity, cold, and sweet — perfect for Summer! I always work ahead on my recipes but this time, I couldn’t wait another day to post it. So I pushed back today’s planned post so I could share this with you now! You need it so bad!

Fruity Pebble Cheesecake

2 Tablespoons salted butter
3 cups mini marshmallows
5 cups Fruity Pebbles cereal
2.9 oz Cook & Serve Lemon Pudding
1/2 cup granulated sugar
2 large egg yolks
1 cup water
16 oz cream cheese, softened to room temperature
14 oz can sweetened condensed milk
1 cup Fruity Pebbles cereal
16 oz Cool Whip, thawed


  • Spray a 9 or 10-inch springform pan with nonstick spray and set aside.
  • Melt butter in a large saucepan over low heat. Add marshmallows, cooking and stirring until marshmallows are completely melted. Remove from heat; immediately stir in cereal until coated. Firmly press cereal mixture onto bottom and up the sides of prepared springform pan. Set aside to cool completely.
  • In a small saucepan, mix lemon pudding mix, sugar, egg yolks, and water. Whisk over medium heat until mixture is thick and boiling. Remove from heat and set aside until completely cool.

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