Ingredients
Equipment
Method
Instructions
- Lightly grease a 9-inch pie plate with butter or non-stick cooking spray, coating the bottom and sides evenly.
- In a large microwave-safe bowl, combine the fruity cereal, miniature marshmallows, and butter.
- Microwave the mixture uncovered on high power for 3 minutes until the marshmallows are melted and puffed. Stir carefully until the cereal is evenly coated.
- Press the warm cereal mixture firmly into the prepared pie plate, forming an even crust. Let it cool and firm up completely for about 20 minutes.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract for 3 minutes until smooth and creamy.
- Add the marshmallow creme and mix until fully incorporated and the filling is light and fluffy.
- Gently fold in the lightly crushed or chopped fruity cereal until evenly distributed throughout the filling.
- Spoon the cheesecake filling into the cooled crust and spread the top evenly with a spatula.
- Refrigerate for 120 minutes until the cheesecake is firm and set. For a quicker set, freeze for about 30 minutes.
- Garnish with extra fruity cereal or colorful sprinkles before serving.
- Slice with a sharp knife, wiping the knife clean between cuts for neat slices.