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Fruity Pebbles Cookie Cheesecake Bars
Alyssa

Fruity Pebbles Cookie Cheesecake Bars

Delight in Fruity Pebbles Cookie Cheesecake Bars—a fun twist on classic cheesecake and cookies, featuring colorful cereal and creamy filling.
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Ingredients Method

Ingredients
  

  • 1 18 oz roll Refrigerated sugar cookie dough room temperature: This acts as the base of the bars, bringing sweetness and a chewy texture.
  • 8 oz cream cheese softened: Essential for the cheesecake filling, cream cheese adds richness and a tangy flavor.
  • ½ cup Post Fruity Pebbles: The star of the recipe! These colorful cereal pieces infuse both fun and fruity flavor into the dessert.
  • ½ cup granulated sugar: This sweetens the cheesecake filling and complements the sugar cookie base.
  • 1 egg room temperature: The egg acts as a binder, ensuring the cheesecake filling has the right texture.
  • 1 tsp vanilla extract: A key player that enhances the overall flavor of the bars.

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch square baking dish by lining it with parchment paper. This will prevent sticking and make it easier to lift the bars out after baking.
  2. In a large mixing bowl, combine the 1 roll of room temperature sugar cookie dough with ½ cup of Fruity Pebbles. Use a spatula to mix until the dough is well combined with the cereal.
  3. Spread a little over half of the mixture into the bottom of the prepared baking dish, pressing down firmly to form an even layer. This will serve as your cookie crust.
  4. In another bowl, beat 8 oz of softened cream cheese using an electric mixer until it's fluffy and smooth. Gradually add in ½ cup of granulated sugar, 1 egg, and 1 tsp of vanilla extract, mixing until everything is well blended and silky.
  5. Pour the cream cheese filling over the cookie base you created earlier, spreading it evenly across the surface.
  6. Take the remaining cookie dough mixture and crumble it over the top of the cheesecake filling. This adds a delightful textural contrast.
  7. Bake in the preheated oven for 35-40 minutes or until the edges are set and the center looks slightly jiggly but not wet. Allow the bars to cool completely in the dish at room temperature before transferring them to the refrigerator.
  8. Once chilled, slice into bars and store in an airtight container in the fridge. Enjoy!