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It’s my birthday!!!
As of today, I’m 28 years old. Inching closer to 30 is scary, but I really can’t complain about life. Sometimes I can’t believe how fast my 20’s have gone by, but I’m thankful for every single year. I wanted a totally chill Birthday this year, so I’m not doing a whole lot today. This past weekend my husband gave me an early birthday gift (Jeffree Star’s Blood Sugar palette ahh!!) and I took some time to bake my ideal birthday cake – a no-bake fruity pebbles cheesecake.
You know how they say “If you want something done right, do it yourself”? I had a specific vision of my cake, and I made it happen. It was also a lot cheaper than buying a cake. Check out the recipe below!
Everyone who knows me knows that I’m a huge fan of Fruity Pebbles. It’s my all time favourite cereal and it’s not even available in my country! I frequently visit the US just to get this cereal (and yogurt!), so for my birthday this year, I decided to incorporate it.
You may have seen this cheesecake recipe floating around Facebook via Tasty. I used a slightly different and even more simple recipe.
For the crust:
I decided on a cereal treat crust, but if you want to minimize the sweetness of this recipe, use crushed cereal and butter (similar to graham crust) instead. My crust recipe is slightly different than the above as it has been adjusted for more gooey cereal treats.
I melted 1/3 cup of butter and 10 oz of marshmallows and then mixed in 4 cups of cereal. I packed the mixture into the bottom and sides of a springform pan and let it set while making the cheesecake batter.
For the filling:
So. Simple. Every time I make no-bake cheesecake I use this Kraft recipe. It calls for one (250g) package of cream cheese, 1/3 cup of sugar, and 1 tub of cool whip. I simply added 1 cup of cereal and a splash of vanilla to the mixture. Once everything was mixed, I filled the crust, added some cereal for garnish, and let it set.
Fair warning – this cheesecake is insanely sweet! But, it’s still so delicious. My favourite part is that even after being refrigerated, the crust stayed gooey. It’s also just so colourful and pretty!
Thank you to everyone who wished me a happy birthday! For the record, I’ll be spending the rest of my birthday eating tons of this cheesecake.