Fruity Pebbles Cheesecakes

4.67 from 3 votes

Fruity Pebbles Cheesecakes are mini, colorful, fruit-cereal filled portable treats.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 168kcal

Preheat the oven to 325 degrees F. Line 12 muffin pan holes with paper liners and set aside.
In a medium bowl, mix the fruity pebbles, graham cracker crumbs, melted butter, and salt until well combined.
Spoon the mixture evenly amongst the lined muffin pan holes and press down firmly.
Bake for 5 minutes. Set aside to cool while you prepare the filling.

Beat the cream cheese and sugar in a large bowl with a hand or stand mixer on low speed until smooth and well incorporated.
Scrape the sides of the bowl and add the sour cream, vanilla, and salt. Beat on low until well incorporated.
With the mixer running on low speed, add the eggs one at a time until just incorporated. Fold in the fruity pebbles cereal.
Spoon the mixture over the baked crusts, filling each hole almost to the top.
Bake for 15-20 minutes or until the cheesecakes are set.
Allow the cheesecakes to cool completely at room temperature before refrigerating for at least four hours.
Sprinkle with additional fruity pebbles right before serving if desired.

Storage:

To Store: Store leftovers in the refrigerator in an airtight container for up to four days.
To Freeze: The cheesecakes can be frozen for up to three months wrapped tightly in plastic wrap or foil and stored in an airtight container or resealable bag. Allow the cheesecakes to thaw in the refrigerator before eating.

Tips:

Make sure you use room-temperature ingredients when making the filling. If the ingredients are not at room temperature the cream cheese will not mix smoothly and you will end up with a lumpy batter.
Do not turn your mixer above low speed. I know it may be tempting to increase the speed to speed up the mixing process, but increasing the speed will introduce more air into the batter making your cheesecakes more likely to sink or crack.
Make sure you use brick-style cream cheese and not the spreadable kind from a tub.
Full-fat cream cheese and sour cream will produce a more creamy cheesecake.
I recommend waiting until just before serving to add the fruity pebbles on top of the cheesecake if you are using them. They will get soggy in the refrigerator.