As a child I always heard about those brightly coloured, fruit-flavoured cereals but rarely saw them on the shopping list. They felt a little mythical—fun, sugary and full of nostalgia. Now as an adult I can buy whatever cereal I like, and this inspired me to turn that childhood treat into a playful dessert: a loopy fruit cheesecake that celebrates flavour, colour and texture.
This is a no-bake, fruit cereal–infused cheesecake with a crisp, slightly chewy base and a creamy filling scented with fruity cereal. It’s perfect for parties, family gatherings, or any day you want something whimsical and indulgent. The recipe is simple to follow, and you can customise how many loops you fold into the filling or use on top for decoration.
This colourful, no-bake cheesecake combines the crunchy, chewy texture of fruity loops with a smooth cream cheese filling infused with cereal flavours. It’s an easy-to-make, eye-catching dessert that kids and adults will love. Prepare the base, allow the infused cream to rest for full flavor, and chill the assembled cheesecake until set.
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150g
Fruity Loops (roughly crushed, reserve a few whole for texture) -
100g
Marshmallows -
50g
Butter
-
100g
Fruity Loops (for infusing the cream) -
300ml
Double cream or heavy cream -
500g
Cream cheese (two 250g tubs), softened -
100g
Caster sugar -
2
teaspoons
Gelatin (optional, for extra stability) -
1 ½
tablespoons
Boiling water (to dissolve gelatin) - Extra Fruity Loops to scatter on top
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Prepare a 20cm springform tin by lining the base or spraying the sides and base with a little oil. Set it aside.
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Roughly crush 150g of Fruity Loops, leaving a handful whole if you like. In a large saucepan over low heat, melt the butter and add the marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth.
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Remove the pan from the heat and mix in the crushed Fruity Loops until fully coated. Transfer the sticky mixture to the prepared tin and press it firmly and evenly across the base. Oil a glass or use a piece of baking paper to press down the mixture cleanly. Chill in the fridge while you prepare the filling so the base firms up.
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Place 100g Fruity Loops into a large jug and pour over the 300ml cream. Stir gently and let the cereal sit in the cream for 10–15 minutes so the cream picks up the fruity flavour. After resting, strain the cream from the cereal, pressing lightly to extract the liquid. Reserve about 200ml of the infused cream for whipping.
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In a large bowl, beat the softened cream cheese and caster sugar together with a hand mixer until smooth and lump-free. Scrape down the sides of the bowl as needed for an even texture.
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Optional: If you want a firmer set, dissolve the gelatin in 1 ½ tablespoons of boiling water. Once fully dissolved and slightly cooled, beat the gelatin into the cream cheese mixture until incorporated.
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Whip the reserved fruit-infused cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until combined and light—avoid overmixing to keep the filling airy.
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Pour the cheesecake filling over the chilled cereal base and smooth the top. Cover the tin and refrigerate for at least 4–6 hours, or overnight for the best set. Before serving, top with extra Fruity Loops for colour and texture. Slice with a warm knife for clean cuts and enjoy.
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If you prefer a firmer base, press the crust down very tightly and chill longer before adding the filling. Oiling your press tool prevents sticking.
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Store any leftover cheesecake covered in the fridge for up to 3 days. Add extra loops just before serving to keep them crunchy.
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Feel free to experiment with other fruity cereals or add a small splash of vanilla to the cream cheese for extra depth of flavour.