This fruity pebble cheesecake combines a childhood favorite with an adult classic to give you a dessert that is playful and delicious. The velvety cheesecake is studded with fruity pebbles and rests atop a fruity pebble crust that gives the cake a surreal and colorful look.

Fruity Pebbles Cheesecake [Vegan]





For the Cheesecake:

  • 8 ounces vegan cream cheese
  • 1/4 cup vegan sour cream
  • 7 ounces firm tofu
  • 3/4 cup vegan granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons flour
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons vegan butter
  • 1 cup non-dairy milk
  • 1 cup Fruity Pebbles cereal

For the Crust:

  • 1 1/2 cup Fruity Pebbles cereal
  • 2 tablespoons vegan butter or coconut oil, melted


  1. Prepare the crust by combining the Fruity Pebbles and the melted vegan butter or coconut oil.
  2. Press it into the prepared 7-inch cake pan and freeze it while you prepare the cheesecake batter.
  3. Place all cheesecake ingredients (except the fruity pebbles) into a food processor and process them until they're smooth.
  4. Add the cereal and mix everything well. Pour the batter into prepared pan with the fruity pebbles crust and bake it in a water bath in a preheated 335°F oven for 1 hour.
  5. Turn the oven off and leave the cheesecake inside for another hour.
  6. Remove it from the oven and refrigerate overnight before unmolding.

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Nutritional Information

Total Calories: 2,148 | Total Carbs: 264 g | Total Fat: 108 g | Total Protein: 32 g | Total Sodium: 2,105 mg | Total Sugar: 181 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.