Sweet, creamy, chilled cheesecake with a doughy base meets crunchy Fruity Pebbles cereal! These Fruity Pebbles Cheesecake Bars are so easy to make, packed with protein, and oh so divine!
First, there was the Churro Protein Cheesecake Bars. Then, there were the Skinny Oreo Cheesecake Bars. And now, I bring you…THE FRUITY PEBBLES CHEESECAKE BARS!
Sweet, creamy, chilled cheesecake with a doughy base meets crunchy Fruity Pebbles cereal! Oh heavens. You guys, these are absolutely incredible. And they’re easy to make, packed with protein, and oh so divine!
Don’t worry. These bars are still as doughy, creamy, and delicious as their predecessors. But this time, they have a sweet, fruity cereal twist.
Please note: This recipe has been improved from the original version in my All Things Sweet cookbook. I made some tweaks to improve both the flavor and texture. You’re going to love them!
WHY YOU’LL LOVE THESE FRUITY PEBBLES CHEESECAKE BARS
It’s a sweet, chilled, creamy and fruity cereal cheesecake!
The texture, flavor, and sweetness are well balanced. They hit the spot!
These bars are packed with protein!
Makes for a perfect-sized and macro-balanced snack, dessert, or night-time treat!
FRUITY PEBBLES CHEESECAKE BARS INGREDIENTS
- Crescent Roll dough – This is the base of the bars.
- Granulated sweetener – I used Stevia in the Raw.
- Sprinkles – Rainbow, of course!
- Cream cheese – I used fat-free cream cheese. If you need to replace, you can use reduced-fat, regular, or even whipped Greek cream cheese.
- Egg
- Greek yogurt – I used non-fat plain Greek yogurt.
- Sugar-free Jello pudding mix – This is an addition from the original recipe in my All Things Sweet cookbook. I’ve found this makes the cheesecake bars thicker and more flavorful. So good!
- Protein powder – I used PEscience Vanilla. You can save 10% on PEScience products with my affiliate code LaurenFitFoodie.
- And FRUITY PEBBLES, of course!
HOW TO MAKE
- Preheat oven to 350°F. Spray a 13×9″ baking dish with cooking spray.
- Add dough to baking dish and press down with fingers until spread evenly across the bottom. Top with a teaspoon each of sprinkles and sweetener, pressing them into the dough.
- Using a hand mixer, combine all the filling ingredients except the Fruity Pebbles and the sprinkles in a medium sized bowl. Once well blended, use a spoon to add the Fruity Pebbles and sprinkles into the mixture. Pour mixture on top of the dough.
- Bake for about 20-25 minutes or until a toothpick comes out clean. Be careful not to over-bake or they won’t be as gooey!
- Let cool, then cover with saran wrap and place in fridge overnight. This will allow the flavors to set and come together!
- After refrigerating at least 12 hours, take out, slice, top with frosting (if desired), and enjoy!
TOPPING IDEAS:
- I LOVE topping with whipped cream cheese frosting! (Either white or strawberry 😍)
- Whipped cream cheese
- Frozen blueberries
- More Fruity Pebbles cereal (I love the crunch this adds)
- Marshmallow fluff
- Cool whip
- Nut butter
HOW TO STORE
Keep stored in the fridge in an air-tight container or covered tightly in saran wrap. This will prevent the bars from drying out.
These Fruity Pebbles Cheesecake Bars taste best 2-3 days after making as the flavors have more time to set. Refrigerate at least 12 hours before eating.
These bars stay fresh in fridge covered for up to a week.
HOW TO FREEZE
These bars freeze so well! I love pulling some out from the freezer whenever I am in the mood for a bite of cheesecake!
To freeze, let the bars cool and wrap individually in parchment paper, saran wrap, or aluminum foil. Store in a freezer safe Ziploc bag. Freeze for up to 6 months.
COOKBOOK CHANGES
Since putting these bars in my All Things Sweet macro-friendly dessert cookbook, I’ve made some changes to really elevate these bars in taste and texture! They were good before, but now they’re even better!
Changes made from original cookbook entry:
- Added a tbsp of sweetener to press into the dough to make it sweeter!
- Added sugar-free Jello pudding mix into the cheesecake layer, making it more flavorful and thicker. 😍
- Upped sweetener in cheesecake layer. It needed to be sweeter.
- Changed the baking dish size because I wanted the cheesecake bar to last longer. They’re so yummy! I couldn’t help it.
- Decreased number of servings from 16 to 12.
**To keep from creating confusion between the cookbook and this new, updated recipe, I have created two My Fitness Pal entries. Fruity Pebble Cheesecake Bars as followed by recipe in cookbook with remain what the MFP entry is listed as: Lauren Fit Foodie Fruity Pebble Cheesecake Bars. Bars as followed by this new, updated blog post recipe with be classified under LFF Fruity Pebbles Cheesecake Bars.
WANT MORE? CHECK OUT THESE OTHER CHEESECAKE BARS:
-Peanut Butter Fudge Cheesecake Bars and Fudge Tracks Cheesecake Bars are special additions to my All Things Sweet cookbook as well!
WANT TO MAKE THIS RECIPE?
If you try these fruity pebbles cheesecake bars and love them, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Fruity Pebble Cheesecake Bars
Sweet and creamy chilled cheesecake with a doughy base meets crunchy fruity pebbles cereal! These cheesecake bars are easy to make, packed with protein and oh so heavenly!
Ingredients
Crust
- 1 package crescent rolls (8 rolls)
- 1 tsp sprinkles (4g)
- 1 tbsp granulated sweeter -- added!*
Cheesecake Filling
- 1 (8-ounce) package fat-free cream cheese, softened (224g)
- 1 large egg
- 5 ounces plain nonfat greek yogurt (140g)
- ½ cup Fruity Pebbles (18g)
- 4 tsp sugar free cheesecake jello pudding mix (8g) -- added!*
- 1/4 cup granulated zero-calorie sweetener
- 1 tsp baking powder
- 1 tsp sprinkles (4g)
- 1 scoop vanilla or cake pop protein powder (30g)
Instructions
- Preheat oven to 350 °F. Spray an 13x9" baking dish with cooking spray.
- Add dough to baking dish and press down with fingers until the dough is spread evenly across bottom. Sprinkle with tsp of sprinkles and sweetener and press into the dough.
- In a medium sized bowl, using a hand mixer, mix together all the filling ingredients except the fruity pebbles and the sprinkles. Once well blended, use a spoon to combine the fruity pebbles and sprinkles into the mixture. Pour mixture on top of the dough.
- Bake for about 20-25 minutes (or until toothpick comes out mostly clean). Be careful not to over-bake or they won't be as gooey!
- Let cool, then cover with saran wrap and place in fridge overnight. This will allow the flavors to set and come together!
- After refrigerating at least 12 hours, take out, slice, top with frosting (if desired), and enjoy!
Notes
MFP ENTRY:
LFF Fruity Pebble Cheesecake Bars
* indicates additions from original recipe in All Things Sweet cookbook
Nutrition Information:
Yield:
12Serving Size:
1 bar (64g)Amount Per Serving: Calories: 120Total Fat: 3.5gSodium: 358mgCarbohydrates: 12.6gSugar: 4.8gProtein: 7.8g
This recipe it so different! I loved making these in the summer! So refreshing!
Made these last week! Used pescience strawberry cheesecake! They were good but next time I would definitely add more sweetener!
I’ve made these 4 times now, with different flavor combinations and they never disappoint! So decadent, yet still easily fits huge piece into my cutting macros!
These are UNREAL. Maybe the best protein dessert I’ve made!!