Minutes Prep time: 20
Minutes Total time: 140
Servings: 12
Difficulty: Intermediate
1 tablespoon butter
1 cup miniature marshmallows
1-1/2 cups Fruity Pebbles™ cereal, divided
1 cup cold heavy whipping cream
1/4 cup confectioners' sugar
1/3 cup Mrs. Butter-Worth’s® Fruity Pebbles™ Original Syrup
1 pkg (8 oz each) cream cheese, softened to room temperature
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 33 mg | 3% |
| Carbohydrate | 18 g | 6% |
| Cholesterol | 47 mg | 16% |
| Total Fat | 16 g | 24% |
| Iron | 2% | |
| Calories | 219 kcal | 11% |
| Sodium | 99 mg | 4% |
| Protein | 2 g | 4% |
| Saturated Fat | 10 g | 48% |
| Sugars | 10 g | 1% |
| Vitamin C | 1 mg | 2% |
Place butter and marshmallows in medium microwave-safe bowl. Microwave on HIGH about 40 seconds or until melted (marshmallows will appear puffed). Stir in 1 cup cereal, mix thouroghly.
Place muffin cups into a muffin tin. Press cereal mixture firmly into muffin cups, about 1 tablespoon in each.
Pour heavy cream and 1/4 cup confectioners' sugar in large bowl. Beat with an electric mixer at medium speed until thick and holds soft peaks. Slowly pour in syrup.
With the mixer running, add cream cheese a little at a time, beating well with each addition until creamy and smooth.
Divide filling evenly into muffin cups. Place muffin tin in refrigerator for at least 2 hours to firm up.
Top with Reddi-wip® and garnish no-bake mini cheesecakes with remaining cereal before serving.
Spray utensils and hands with PAM® to prevent marshmallows from sticking.
Fruity Pebbles™ No-Bake Mini Cheesecakes
