Description
These delightful mini cheesecakes fuse childhood nostalgia with gourmet elegance, offering a creamy, fruity explosion of flavor in every bite.
Ingredients
Scale
- 80 grams Fruity Pebbles cereal (for crust)
- 60 grams graham cracker crumbs
- 42 grams unsalted butter, melted
- 1.25 grams salt (for crust)
- 450 grams cream cheese, softened to room temperature
- 135 grams granulated sugar
- 80 grams sour cream, at room temperature
- 5 milliliters vanilla extract
- 1.25 grams salt (for filling)
- 2 large eggs, at room temperature
- 80 grams Fruity Pebbles cereal (for filling and topping)
Instructions
- Preheat your oven to 165°C (325°F) and line a 12-cup muffin tin with paper liners.
- Combine 80 grams of Fruity Pebbles cereal, 60 grams of graham cracker crumbs, 42 grams of melted butter, and 1.25 grams of salt in a medium bowl. Mix until evenly moistened.
- Divide the mixture among muffin cups and press down firmly to create crusts. Bake for 5 minutes, then cool.
- In a large bowl, blend 450 grams cream cheese and 135 grams sugar using a mixer until smooth.
- Add 80 grams sour cream, 5 milliliters vanilla extract, and 1.25 grams salt; mix until incorporated.
- Add the 2 eggs one at a time, mixing just until combined. Gently fold in 80 grams Fruity Pebbles cereal.
- Spoon the creamy mixture onto the crusts, filling nearly to the top.
- Bake for 15 to 20 minutes until set, then cool completely before chilling in the fridge for at least 4 hours.
- Sprinkle with more Fruity Pebbles before serving.
Notes
For best flavor, prepare these cheesecakes a day in advance. Can be stored in the fridge for up to a week.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 220
- Sugar: 17g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg