Description
These Fruity Pebbles Cookie Cheesecake Bars combine a colorful, crunchy Fruity Pebbles cookie crust with a creamy cheesecake layer topped with more Fruity Pebbles for a fun and festive dessert bar that’s perfect for parties or anytime you crave a nostalgic treat.
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
- 1 cup Fruity Pebbles cereal (for topping)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper to ensure easy removal of bars after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, shortening, granulated sugar, and brown sugar until the mixture is light and fluffy, indicating that air has been incorporated.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing thoroughly after each addition.
- Combine Dry Ingredients: Gradually incorporate the flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Fruity Pebbles: Gently fold 2 cups of Fruity Pebbles cereal into the cookie dough, distributing evenly without crushing the cereal.
- Press Cookie Dough: Press two-thirds of the cookie dough mixture evenly into the bottom of the prepared baking dish to form a crust layer.
- Prepare Cheesecake Mixture: In another bowl, beat the softened cream cheese and 1/2 cup granulated sugar together until smooth and creamy, then add the eggs and vanilla extract and beat until fully combined and fluffy.
- Layer Cheesecake: Pour the cheesecake mixture over the pressed cookie dough crust, spreading it evenly with a spatula.
- Add Remaining Cookie Dough and Topping: Drop spoonfuls of the remaining cookie dough over the cheesecake layer. Then sprinkle the top evenly with 1 cup of Fruity Pebbles cereal for a colorful finish.
- Bake: Bake the bars in the preheated oven for 35 to 40 minutes, until the edges are golden brown and the center is just set but not jiggly.
- Cool and Chill: Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to fully set the cheesecake before slicing.
- Serve: For cleaner slices, chill the bars overnight. Cut into 16 bars and serve chilled for best texture and flavor.
Notes
- For cleaner slices, chill the bars overnight before cutting to help them firm up completely.
- You can substitute Cocoa Pebbles cereal for a chocolate-flavored variation of these bars.
- Use parchment paper for easy removal and minimal sticking when slicing.
- Make sure cream cheese is softened to room temperature for a smooth cheesecake layer without lumps.
