Fruity Pebbles [No Bake] Cheesecake

I was wandering the aisles of Target the other day and came across a box of Fruity Pebbles that I just had to buy. I sat and festered over what to bake for about a week before I decided on this. Cheesecakes are notoriously difficult to execute and take a long time SO I wanted to give you guys something super easy. Like, bowl of cereal for dinner, easy.

NOTE: this has to chill for AT LEAST 6 hours, preferably overnight so please plan accordingly.

what you need:

• 1 box of fruity pebbles cereal you will use about 5 cups
• 1 stick of unsalted butter, melted
• 3 8-oz blocks of full fat cream cheese, softened to room temperature
• 1 1/4 cup heavy whipping cream
• 1/2 cup granulated sugar
• 2 tablespoons powdered sugar
• 1/4 cup sour cream, at room temperature plain Greek yogurt can also be used
• 2 teaspoons vanilla extract
• special equipment needed: spring form pan, electric mixer, food processor

what you need to do:

Make the crust:

• Preheat oven to 350 degrees F.
• Grease a 9″ spring form pan and set aside.
• Put two cups of fruity pebbles into the food processor and pulse until they resemble a fine sand texture.
• Combine the fruity pebble sand with the stick of melted butter.
• Dump this into the bottom of your spring form pan and press very firmly into the bottom and up the sides of the pan. I use the bottom of a measuring cup to make sure it is really packed in there. The firmer you have the crust packed in, the less likely it will be to crumble when you cut it, so make sure its really packed in.
• Place in the preheated oven for 6 minutes.
• Remove from the oven and put it into the fridge.

Make the filling:

• Using a stand or hand mixer with a whisk attachment, whip the heavy cream until stiff peaks form, about 4 – 5 minutes. Set aside.
• Using a stand or hand mixer, beat the cream cheese and granulated sugar on medium-high until smooth and creamy, about 4 minutes.
• Scrape down the sides of the bowl, and add the powdered sugar, vanilla, and sour cream. Mix slowly to combine and then whip on high for about 4 minutes, making sure there are no chunks of cream cheese.
• Scrape down the sides of the bowl, and then using a spatula, gently fold the whipped heavy cream into the cream cheese mixture.
• Once you get most of it combined, add in 2 cups of the fruity pebbles and continue to fold gently until all is combined, but do not over mix as you do not want to deflate the whipped cream.
• Grab the crust from the fridge, and pour the filling over it, making sure to spread it out and get it even. Cover with plastic wrap and set in the fridge for at least 6 hours, but preferably overnight.

• To serve: I put whipped cream over the top, sprinkled with fresh fruity pebbles, and drizzled with a glaze, but feel free to decorate however you please!
• Note: the fruity pebbles will get soggy if you sprinkle them on top in advance, so only sprinkle them on right before you serve!
• Store in the fridge for 3 – 4 days.