I spotted the recipe for Fruity Pebbles Cookie Cheesecake Bars in a bustling Facebook baking group last spring. Someone shared a bright photo: colorful cereal embedded in soft cookie squares, topped with creamy cheesecake layer, sure looked fun.
I had a box of cereal left from a birthday party favor and some store-bought cookie dough waiting. My peanut butter–loving kids gave skeptical looks, but their eyes lit up quickly once they tasted the sweet, nostalgic crunch mixing with tangy cheesecake.
We baked these bars on a rainy Saturday afternoon while the kids played Uno at the kitchen table. The aroma—sweet cookie, vanilla, cereal—filled the house. My daughter exclaimed, “It’s like breakfast and dessert teamed up!” My husband couldn’t stop sneaking bites before dinner. It felt like we were eating childhood on a fork, and I loved how simple ingredients created such a showstopper.
This became our new favorite for bake sales, park potlucks, and yes, midday snack raids. The best part? It took under 45 minutes from fridge to fridge (you’ll want to refrigerate) and it looks way more complicated than it is.
Short Description
Chewy sugar-cookie crust mixed with Fruity Pebbles, topped with tangy cheesecake layer, more cookie and cereal on top—bright, fun, and totally irresistible.
Key Ingredients
- 1 (16 oz) package sugar cookie dough
- 1 cup Fruity Pebbles cereal (divided)
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Tools Needed
- 8×8‑inch baking pan (greased)
- Large mixing bowl
- Hand mixer or wooden spoon
- Measuring cups & spoons
- Spatula
Cooking Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan so nothing sticks.
Step 2: Mix Dough Base
In a bowl, combine cookie dough with ½ cup Fruity Pebbles until colorful and mixed.
Step 3: Form Crust
Press two-thirds of that dough into the bottom of the pan in an even layer, doesn’t need to be perfect.
Step 4: Make Cheesecake Layer
In another bowl, beat softened cream cheese with sugar, egg, and vanilla until smooth and creamy.
Step 5: Layer Cheesecake
Pour the cheesecake mixture over the cookie crust and gently spread it out.
Step 6: Top with Crumble & Cereal
Crumble the remaining cookie dough over the cheesecake. Sprinkle on the remaining ½ cup of Fruity Pebbles evenly.
Step 7: Bake
Bake at 350°F for 25–30 minutes, until edges are lightly golden and center is set (still slightly jiggly).
Step 8: Cool & Chill
Allow the bars to cool fully, then refrigerate at least 1 hour so they slice cleanly and flavors meld.
Troubleshooting Tip: If the cheesecake layer cracks, don’t worry, cooling and chilling usually smooths it out. If edges brown too fast, loosely tent foil early in bake.
Why You’ll Love This Recipe
Flavor Fusion: Sweet sugar-cookie base, tangy cheesecake center, and crunchy, fruity cereal make every bite pop.
Quick & Fun: Under an hour to bake (plus chill), no fancy tools needed, just instant joy.
Perfect for Gatherings: Bright colors delight kids and adults alike at bake sales or brunches.
Flexible: Allergy swap? Use gluten-free cookie dough, or substitute cereal with something equally colorful.
Prep Ahead: Bake ahead and keep chilled, ready to go whenever you need a showy, sweet treat.
Mistakes to Avoid & Solutions
Crumbling crust too thin: Press firmly and evenly, use your palms or a flat-bottomed cup.
Cheesecake layer too lumpy: Let cream cheese soften to room temperature first.
Top burns before center bakes: If edges brown too much after 20 mins, tent loosely with foil.
Bars too soft to cut: Chill fully, skipping the fridge makes messy squares.
Serving and Pairing Suggestions
Serve With: Glasses of cold milk or vanilla ice cream.
Pairings: Great with coffee at brunch or lemonade at a picnic.
Serving Style: Plate as colorful squares or buffet-style tray—kids love helping themselves.
Storage and Reheating Tips
Refrigerate: Keep in an airtight container for up to 5 days.
Freeze: Wrap individual squares and freeze up to 2 months. Thaw in fridge overnight.
Reheat: Let reach room temperature or zap for 10 seconds in microwave—still chewy and creamy.
FAQs
1. Can I use another cereal?
Yes! Try Cocoa Pebbles or Fruity Cheerios for similar effect.
2. Can I substitute homemade cookie dough?
Go ahead, just use about 1¼ cups of your dough substitute.
3. Does the cheesecake layer need gelatin?
No, egg and cottage cooling keep it stable. Chill so it sets well.
4. What if cream cheese hasn’t softened?
Microwave in 5‑second intervals, stirring between until soft but not melted.
5. Are these nut-free?
Yes, as long as cereal and dough are labeled nut-free. Always check packages.
Tips & Tricks
Break up colorful lumps of dough while mixing for even color.
Press dough firmly into pan so it bakes flat—not bubbling.
Rotate halfway through baking for even color.
Chill before slicing to help clean cuts—run your knife under hot water, wipe dry between cuts.
Recipe Variations
1. Chocolate-Cheesecake Bars
Use chocolate cookie dough and chocolate chips; add 2 Tbsp cocoa powder to cheesecake mix.
Top with mini chocolate chips and dark Cocoa Pebbles.
2. Berry-Pebbles Twist
Fold in ½ cup finely chopped strawberries into cheesecake mix.
Top with pink cereal like Fruity Pebbles and a fresh berry garnish.
3. Peanut Butter Crunch
Swirl ¼ cup peanut butter into cheesecake before baking.
Top with peanut butter cereal like PB Bunches of Oats and mini Reese’s pieces.
Final Thoughts
There’s something wonderfully mischievous about these bars, they’re bright, unexpected, and a little bit over-the-top in the best way. My four pack devoured them so quickly that I now always double the batch for sleepovers, school events, or rainy afternoon pick-me-ups.
Making them feels like a cheat code for happy crowds: easy to throw together, colorful enough to brighten any gathering, and sweet enough to make everyone smile. Keep a pan in the fridge, and suddenly any ordinary day gets a cheerfully crunchy twist.
Easy Fruity Pebbles Cookie Cheesecake Bars
Ingredients
- 1 16 oz package sugar cookie dough
- 1 cup Fruity Pebbles cereal divided
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Set your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
- Stir ½ cup Fruity Pebbles into the cookie dough until well combined.
- Press about two-thirds of the dough into the bottom of the pan.
- Beat cream cheese, sugar, egg, and vanilla in a bowl until smooth.
- Spread the cheesecake mixture over the cookie crust.
- Crumble the rest of the dough on top, then sprinkle with another ½ cup of Fruity Pebbles.
- Bake for 25–30 minutes, until the edges are golden and the center is almost set.
- Let cool completely, then chill for at least 1 hour before slicing.
