Lime Cheesecake with Fruity Pebbles Crust
Prep Time:Â 20 minutes
Total Time:Â 5 hours or overnight
Makes 8 servings, 1 slice each
Fruity Pebbles Crust:
2-1/2 cups Fruity Pebbles cereal
3 Tablespoons sugar
1/4 teaspoon salt
1/3 cup butter, melted
8 ounces block-style cream cheese, room temperature
1 container (6-ounces) plain non-fat Greek yogurt
1/4 cup honey
Zest of 1 lime
1/2 teaspoon vanilla extract
1 cup thawed whipped topping
1/4 cup Fruity Pebbles cereal
In a food processor, grind cereal into a fine powder. Â Combine ground cereal, sugar and salt in medium sized bowl. Â Stir in the melted butter until thoroughly blended.
Pack mixture firmly into a 9-inch pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim.
Chill one hour before filling.
With an electric mixer, beat together cream cheese, yogurt, honey, lime zest and vanilla for 5 minutes until well combined and fluffy. Spoon into prepared pie crust and smooth top. Cover and refrigerate until set, at least 4 hours or preferably overnight.
When ready to serve, top each slice with a dollop of thawed whipped topping, a sprinkling of Fruity Pebbles cereal, and a twist of lime.