The most extraordinary no-bake Fruity Pebbles Cheesecake made by lining 9-inch springform with parchment lightly crushing 3 cups Fruity Pebbles to coarse crumbs with small colorful pieces intact mixing with 4 tbsp melted butter and 2 tbsp sugar pressing firmly into pan using flat measuring cup refrigerating 15 minutes beating 16 oz room temperature cream cheese with 1 cup sifted powdered sugar and 1 tsp vanilla until silky smooth adding optional 1/2 tsp fruit extract gently folding 8 oz thawed Cool Whip until evenly incorporated spreading evenly over chilled crust covering and refrigerating minimum 6 hours or overnight adding 1 cup Fruity Pebbles scatter and optional Cool Whip rosettes within 30 minutes of serving for maximum crunch and color before serving cold. A completely perfect no-bake rainbow Fruity Pebbles cereal butter crust cream cheese powdered sugar Cool Whip cheesecake recipe.