1Use a food processor to process POST Fruity Pebbles into fine crumbs.
2In a bowl, add POST Fruity Pebbles and melted butter. Stir until combined. Divide the mixture between cupcake molds lined with liners. And press down firmly to make crust.
3In a bowl add in softened cream cheese and beat on a low speed until smooth.
4Add sugar, cornstarch, vanilla extract, and lemon juice and Kayamila Coconut Kaya spread. Whisk until creamy.
5Add in the eggs one at a time until smooth. There should be no lumps.
6Divide cream cheese mixture between the cupcake molds. Fill almost to the top. Bake in the oven preheated to 150 C for about 25 mins, or until slightly risen.
7Extract from the oven and refrigerate for at least 1 hour before serving. Resting overnight is the best. Decorate with POST Fruity Pebbles before serving.
Recipe and Photo: CulinaryOn