Fruity Pebble Cheesecake Bars

5 from 1 vote

This Fruity Pebbles cheesecake bars recipe is very easy and quick to make. It only needs 6 easily accessible ingredients and 30 minutes of prep time. And you will have a delicious, sweet, gooey, and great dessert your family will love!

Prep Time30

Cook Time45

Chilling Time4

Total Time5 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 518kcal

Author: Heather Perine

Ingredients

For the sugar cookie crust:

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 Tablespoons 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

For the vanilla cheesecake layer:

24 ounces (3 packages) cream cheese, at room temperature
1 cup (200 g) granulated sugar
½ cup (120 ml) heavy cream
1 tablespoon vanilla extract
⅛ teaspoon salt
3 large eggs room temperature

Instructions

Make sugar cookie crust:

Preheat oven to 350℉℉ (177℃). Line a 9x13-inch square baking pan with parchment paper, making sure to leave enough overhang on the sides. Set aside.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium speed until fluffy and light in color, about 2 to 3 minutes
Beat in eggs one at a time, scraping down the sides of the bowl.
Beat in the vanilla. Scrape down the sides as needed.
With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Once combined, gently fold in the Fruity Pebbles cereal using a rubber spatula or by mixing on low speed..
Reserve 1 cup of the cookie dough. Press the remaining cookie dough evenly into the bottom of the prepared baking pan.

Make cheesecake layer:

In a stand mixer fitted with a paddle attachment beat the cream cheese and sugar together on medium speed until smooth, about 2 minutes.
Add in the heavy cream, vanilla extract, salt and beat on low speed until combined, scraping down the sides of the bowl as needed.
Add the eggs, one at a time, and beat until fully incorporated.
Pour cheesecake batter over the top of the sugar cookie dough in the pan, spreading into a smooth layer.
Crumble the reserved cookie dough over the top.
Bake for 40-45 minutes until an internal temperature one inch from the edge reaches 180-190 degrees F. The edges should be set and the middle of the bars should be set but slightly wobbly. Remove from the oven and allow to cool for one hour then refrigerate for 4 hours until firm. Cut into bars and serve.

Notes

Storage: Transfer your Fruity Pebbles cheesecake bars to an air-tight container and store them in your fridge. They can last for 3 days up to a week.
Freezing: Yes, you can freeze these Fruity Pebbles bars. Just make sure to let them cool completely before freezing or you will have a soggy and unpleasant dessert on your hands. To freeze, wrap Fruity Pebbles cereal cheesecake bars in parchment paper or aluminum foil. Then, transfer to a freezer bag or freezer-safe container. Squeeze out excess air then seal. Place in your freezer. It can last up to 3 months.
Sugar cookie dough: You can also use store-bought dough. Let sit at room temperature for 15 minutes then stir in the Fruity Pebbles cereal and use as the recipe directed.

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