Directions

• Preheat the oven to 325° F. Line a muffin pan with paper liners and set aside.
• In a medium bowl, mix together the fruity pebbles, graham cracker crumbs, melted butter, and salt until well combined.
• Divide the mixture evenly into the bottom of the cupcake liners, and press down firmly.
• Bake the crusts for 5 minutes. Set aside to cool while you prepare the filling.
• To prepare the filling, beat together the cream cheese and sugar in the bowl of a stand mixer on low speed until well combined and smooth.
• Scrape down the sides of the bowl, then add the sour cream, vanilla, and salt. Beat on low until well mixed.
• With the mixer still running on low speed, add the eggs one at a time until just incorporated. Carefully fold in the fruity pebbles cereal.
• Spoon the mixture over the crusts, filling each liner almost to the top.
• Bake until the edges are set and the centres only slightly jiggle, about 16–18 minutes. Set the oven door slightly open, and allow the cheesecakes to gradually cool for 10 minutes.
• Allow the cheesecakes to cool completely at room temperature before refrigerating for at least four hours.
• Sprinkle with additional fruity pebbles right before serving, if desired.