Step 1: Make the Fruity Pebbles Cups

Grease two 12-cup muffin tins and the bottom of a shot glass with cooking spray. This is important to prevent sticking.

In a large saucepan over medium heat, melt the butter and marshmallows, stirring occasionally, until completely melted and smooth.

Remove the saucepan from the heat and quickly stir in the Fruity Pebbles cereal until evenly coated.

Step 2: Form the Cups

Divide the warm Fruity Pebbles mixture evenly among 16 muffin tin cups (you’ll use a total of 16 cups across the two tins).

Press down on the mixture with the greased shot glass to create wells in the center of each cup, forming the shape of a small bowl or cup.

Step 3: Chill the Cups

Transfer the muffin tins to the refrigerator and chill the Fruity Pebbles cups for at least 15 minutes, or until they’re firm enough to hold their shape.

Step 4: Make the Cheesecake Filling

While the cups are chilling, make the cheesecake filling. In a large bowl, using a hand mixer, beat the softened cream cheese, granulated sugar, melted white chocolate, and heavy cream together until smooth and creamy.

Using a rubber spatula, gently fold in the Cool Whip until it’s just combined. Be careful not to overmix.

Step 5: Assemble and Garnish

Spoon the cheesecake filling into the chilled Fruity Pebbles cups, filling them generously.

Garnish the mini cheesecakes with crushed Fruity Pebbles. Serve immediately or refrigerate until ready to serve.