Let me take you back to my childhood again today because for the first time in 10+ years, I bought Fruit Loops. I think I forgot how much I loved them! I decided to add a little color to a classic recipe and made these Fruit Loops cheesecake bars! It gave me a great excuse to buy one of my childhood cereals, and I continued to snack on the cereal while I worked (naturally). Think of these like half no-bake cheesecake bars and half Fruit Loops marshmallow treats. Trust me, it’s a delicious combo!
I also continued to snack on them once I slathered them in marshmallow like Rice Krispie treats. #noshame
Scroll down for the full recipe card! 👇🏼
Trust me, these cheesecake bars with a buttery crushed Fruit Loops crust, no-bake cheesecake filling and gooey Fruit Loops topping are definitely going to please your inner child.
I actually tried something different with these cheesecake bars. Recently, I shared my banana split cheesecake, which included a simple, classic no-bake cheesecake recipe, so I thought I’d test a new technique for this one. Instead of making cheesecake from scratch, I used a powdered no-bake cheesecake mix. It felt a little weird making cheesecake this way, BUT it was incredibly easy and still tasted like classic cheesecake! If you’re in a time crunch, I’d totally recommend trying the box mix. The only downside is the artificial ingredients…which is why I do normally make things from scratch.
Eh, I try these things so that you can make more informed decisions, right?
- 3 cups Fruit Loops, crushed
- 3 tbsp butter, melted
- 1 package instant cheesecake mix
- 1 1/2 cups milk, cold
- 5 cups Fruit Loops
- 3 tbsp butter
- 5 oz. mini marshmallows
- Blend the cereal in a food processor until fine crumbs form
- Add melted butter and blend to combine
- Press the crumbs into the bottom of a 9x9-inch square pan lined with parchment or wax paper
- Move to fridge while you make the filling
- Follow box instruction. Pour the milk into a large mixing bowl
- Whisk in the powdered mix and beat for about 3 minutes until thick and creamy
- Spread the cheesecake mixture over the Fruit Loops crust and chill while you make the topping
- Pour the cereal into a large bowl and set aside
- In a small saucepan over low-medium hear, melt the butter
- Then add the marshmallows and mix occasionally until the marshmallows have completely melted
- Pour the marshmallow mixture over the cereal and mix with a spatula to coat completely
- Allow to cool enough to touch, and carefully spread the Fruit Loops topping over the cheesecake layer. Avoid pressing too hard or the cheesecake will spread
- Move to the fridge for at least one hour to harden (this is necessary to cut cleanly)
- Carefully pull out the parchment paper to remove the cheesecake and cut into squares
- Store in a covered container in the fridge for up to 3 days
- Freezing the cheesecake before cutting ensures that the bars hold their shape better