This post is sponsored by Post Foods, however all opinions shared here are my own.

What could be better than a dessert that features cereal, one of the most beloved foods on the planet? How about a cake that requires no oven? Well, hold on to your bowls and spoons because I’ve got TWO ideas for delectable and easy no-bake cakes with Pebbles Cereal! I discovered a magic recipe to make a Fruity Pebbles Tres Leches Cake without an oven and also put together some scrumptious mini cheesecakes featuring the new Peanut Butter & Cocoa Pebbles flavor.

The idea behind creating no bake versions of these desserts came from the simple desire of wanting cake. Of course, using the oven under this blistering summer heat is out of the question, so I had to come up with alternatives. And tres leches cake has been one of my all-time favorite cakes since childhood: it’s a very popular dessert across Latin America but I grew up loving it, even more thanks to my wonderful tía Lupe who makes the best one in the world.

I’ve also been a cereal lover since my early days and, don’t you just love how pretty desserts look when you add Fruity Pebbles to them? The colors are amazing and the recipes are a no-brainer. They are also perfect recipe ideas for children too! The tres leches cake is cooked under bain-marie and the mini-cheesecakes are set in the fridge, which will avoid any cooking hazards and probably save you some energy as well.

The new Peanut Butter & Cocoa Pebbles flavor is fantastic and super flavorful so it was the perfect ingredient for the mini cheesecakes crust. I think the punch of sabor comes from the fact that they’re made with real peanut butter and chocolate.

Hope you can enjoy these no-bake cakes with your loved ones! Watch the process in the recipe video below (activate English subtitles!):

RECIPES

Fruity Pebbles Tres Leches Cake (no bake)

INGREDIENTS

Cake

• 3 eggs, separated
• ¾ cups of flour  
• ¾ cups of sugar
• ¾ tsps baking powder
• a pinch of salt
• ½ tsp vanilla
• 1 cup of Fruity Pebbles cereal

Middle layer

• ⅔ cup cream cheese, softened
• ⅓ cup heavy cream  
• ⅓ cup of powdered sugar
• 1 cup Fruity Pebbles cereal
• 1 ½ tsp of unflavored clear gelatin powder (hydrated with 3 tsps water)

Frosting

• 75 grams of unsalted butter, room temperature
• 70 grams of cream cheese, softened
• About 2-3 cups of powdered sugar
• 2-3 tablespoons cereal milk  (¼ cup of Fruity Pebbles cereal +½ cup of heavy cream)

DIRECTIONS

1. Separate egg yolks from whites. Beat yolks until white, then add sugar, vanilla, a pinch of salt. In a separate bowl, sift flour and baking powder together. Incorporate the flour into the yolk mixture, alternating it with dabs of milk. Set aside.
2. In another bowl, beat egg whites with sugar until they reach soft peaks. Fold in egg whites into the yolk mixture. Transfer this to a 6-in parchment-paper-lined baking pan and cover with aluminum foil.
3. Position baking pan on top of a stand and inside a big pot that you can cover with a lid. Pour water up to half of the stand, put the lid on your pot and cook your cake in bain-marie for about an hour, making sure there’s always enough water around the stand. Once cake is done, transfer carefully to a heat-resistant surface and allow it to cool down completely.
4. In the meantime, prepare your frosting, starting with your cereal milk. For this, just combine heavy cream with cereal and strain after about 10 mins.  In a bowl, beat together room temperature butter and cream cheese. Add about 3-4 teaspoons of cereal milk and gradually beat in powdered sugar until frosting is creamy. Refrigerate covered.
5. Once your cake has cooled down, cut it lengthwise and using a toothpick make a few holes for the tres leches mixture. Make this mixture by combining equal amounts of milk, evaporated milk and condensed milk. Pour this on top of your two cake halves and allow them to soak it all up.
6. Meanwhile, make the creamy middle: combine cream cheese, heavy cream, powdered sugar and unflavored gelatin in a bowl. Fold in Fruity Pebbles and mix well.
7. Put the cake together: place one half as a base, then add the cheesecake middle, then the second half of cake at the top.
8. Cover all of the cake with the frosting and decorate by adhering more Fruity Pebbles to the walls of the cake. Refrigerate.

Peanut Butter & Cocoa Pebbles Mini Cheesecakes (no bake)

INGREDIENTS (makes 12 mini cheesecakes)

• 5 oz or 3 cups of plain white marshmallows
• 1 ½ Tbsps (25 grams) of unsalted butter  
• 2 ½ cups of Peanut Butter & Cocoa Pebbles cereal + more to decorate
• 1 Tbsp of unflavored gelatin (hydrated with 2 Tbsps of water)
• 2 Tbsps of sugar
• 12 oz of cream cheese (310 grams)
• ½ cup of sugar
• 1 +½ cup of heavy cream
• 1 tsp of vanilla
• chocolate syrup to decorate
• cooking spray

DIRECTIONS

1. Prep a cupcake pan with cooking spray.
2. Microwave marshmallows with butter, mixing every 20 seconds. Once everything has melted, add in the Peanut Butter & Cocoa Pebbles cereal and mix well.
3. Working quickly, transfer about 2 Tbsps of mixture into each cupcake space. Grease your hands with butter or oil and press down on the mix to form the base and walls of small bowls. Refrigerate them so they harden.
4. In a bowl, beat in cream cheese, sugar, vanilla, heavy cream and unflavored gelatin until creamy.
5. Transfer a bit of this cheesecake mixture into each cereal crust. Let cheesecakes set in the fridge for at least 4 hours.
6. To serve, decorate with chocolate syrup and sprinkle more Peanut Butter & Cocoa Pebbles on top.