What could possibly be more fun than a cheesecake with a Fruity Pebble crust? You’ll love that this is no-bake and takes way less time than a regular cheesecake!
Fruity Pebbles Cheesecake
Yields: 8 – 12 servings
Prep Time: 0 hours 15 mins
Total Time: 4 hours 15 mins
For the crust:
- 1 (10-oz.) bag marshmallows
- 1/2 c. (1 stick) butter
- 5 c. Fruity Pebbles
For the cheesecake:
- 2 (8-oz.) blocks cream cheese, softened
- 1/2 c. granulated sugar
- 1 tsp. pure vanilla extract
- Pinch of kosher salt
- 2 c. whipped topping
- 1/2 c. Fruity Pebbles, plus more for garnish
Make crust: In a large saucepan over medium heat, melt marshmallows and butter, stirring to combine. Remove from heat and stir in Fruity Pebbles.
Grease a springform pan with cooking spray, then press mixture into pan and up the sides. Let cool.
Meanwhile, make filling: In a large bowl using a hand mixer, beat together cream cheese and sugar until light and fluffy, then add vanilla and salt. Stir in Cool Whip until no lumps remain, then fold in Fruity Pebbles.
Spoon filling into cooled crust and refrigerate until set, at least 4 hours and up to overnight.
Remove cheesecake from pan and garnish with more Fruity Pebbles before slicing and serving.