Cheesecake Fruity Treat (Print Version)
# Ingredients:
→ Crust
01 -
½ cup salted butter
02 -
5 cups fruity pebbles
03 -
5 cups mini marshmallows
→ Cheesecake
04 -
1 tablespoon cornstarch
05 -
½ teaspoon salt
06 -
1 tablespoon lemon juice
07 -
¼ cup heavy cream
08 -
24 oz cream cheese
09 -
½ cup sugar
10 -
1 teaspoon raspberry extract
11 -
1 teaspoon vanilla extract
12 -
1 cup fruity pebbles
# Instructions:
01 -
Cover the bottom and sides of a 9-inch springform pan with parchment and set it to the side.
02 -
In a big bowl that’s safe for the microwave, microwave the butter and marshmallows for 1-2 minutes until melted, then stir until smooth.
03 -
Pour fruity pebbles into the melted mixture, stir to coat completely, then press it into the pan evenly at the bottom and up the sides. Set aside.
04 -
In a stand mixer, beat cream cheese and sugar together for about 2 minutes at medium speed. Scrape down the bowl to get it all smooth.
05 -
Add in the cream, lemon juice, raspberry flavor, and vanilla, and stir until everything’s blended.
06 -
Sprinkle in the cornstarch and salt, then mix until the batter is completely combined.
07 -
Take the bowl off the stand mixer and gently fold in the fruity pebbles using a spatula.
08 -
Scoop the cheesecake filling into the crust. Smooth out the top so it’s even.
09 -
Cover the cheesecake and let it sit in the fridge for at least 8 hours to chill before eating.
10 -
If you want, sprinkle extra fruity pebbles on top before serving.