Description
These Fruity Pebbles Cookie Cheesecake Bars combine a colorful, crunchy cookie base with a creamy cheesecake layer and a vibrant cereal topping, creating a fun and delicious dessert perfect for any occasion. With a soft cookie crust studded with Fruity Pebbles cereal and a smooth cheesecake filling, these bars bring a nostalgic twist to classic cheesecake bars.
Ingredients
Scale
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup shortening
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups Fruity Pebbles cereal
Cheesecake Layer
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- 1 cup Fruity Pebbles cereal
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Cream Wet Ingredients for Cookie Dough: In a large bowl, beat together softened butter, shortening, granulated sugar, and light brown sugar until the mixture is light and fluffy, which usually takes 3-4 minutes.
- Add Eggs and Vanilla to Dough: Beat in the eggs one at a time, then mix in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients and Add Cereal: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Fold in 2 cups of Fruity Pebbles cereal gently to maintain the cereal’s crunchiness.
- Form Cookie Crust: Press about two-thirds of the cookie dough evenly into the prepared baking dish, creating a solid cookie crust layer.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy. Then add the eggs and vanilla extract, mixing until fully combined and creamy.
- Assemble Cheesecake Layer: Pour the cream cheese filling over the cookie crust layer in the baking dish and spread it evenly using a spatula.
- Add Remaining Cookie Dough and Cereal Topping: Drop spoonfuls of the remaining cookie dough over the cheesecake layer in a scattered pattern. Then sprinkle 1 cup of Fruity Pebbles cereal evenly over the top for a colorful finish.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the edges are golden brown and the center is just set but slightly jiggly.
- Cool and Chill: Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to set fully. For best results and cleaner slices, chill overnight before cutting into bars.
Notes
- For cleaner slices, chill bars overnight before cutting.
- You can substitute Cocoa Pebbles cereal for a chocolate-flavored variation.
- Ensure the cream cheese is softened to avoid lumps in the cheesecake layer.
- Pressing the cookie dough evenly is important for structural stability.
- Store leftover bars refrigerated in an airtight container to maintain freshness.
