Fruity Pebble Cheesecake
A yabba dabba do time all round!30 minutes prep
2 hours cook
Serves 8-10
Ingredients
- 560 gCream Cheese
- 200 gDouble Cream
- 1 TbspVanilla Extract
- 1 TbspLemon Juice
- 1 BoxFruity Pebble Cereal
- 100 gSugar
- 200 gBiscuits
We'll give it to those Flintstones, they make one tasty cereal! So we thought what if we filled a no bake vanilla cheesecake with a whole box of those fruity little beauties? You get the most eye catching cheesecake you ever did see!
Method
Start by greasing a springform tin and lining the bottom with baking paper.
In a bowl crush biscuits into crumbs and add melted butter. Once combined, press into the bottom of your greased tin and chill in the fridge.
In a new bowl add cream cheese, double cream, vanilla extract and lemon juice. Adding the sugar here is optional, we find the cereal sweet enough but if you have a super sweet tooth consider adding the sugar. Using an electric whisk on medium speed mix the ingredients together until the filling thickens.
Fold in the cereal, saving enough to the side to cover the top later on. Once mixed add on top of your biscuit base, press down firmly to eliminate air pockets forming, then place back into the fridge to chill and set thoroughly.
The cheesecake should be firm enough to slice after around 2 hours in the fridge. Add your cereal topping and then serve.
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