kaya cheese cake + fruity pebbles

Kaya Cheesecake With Fruity Pebbles (Domestic Diva Cooking Masterclass 2016)

By Sean Tan  , ,

April 29, 2016

Kaya Cheesecake With Fruity Pebbles (Domestic Diva Cooking Masterclass 2016) 0 0 5 0
  • Yields: 12 Servings


85 g POST Fruity Pebbles, process into fine crumbs

2 tbsps melted butter (30 g)

225 g cream cheese

½ cup granulated sugar (75 g)

½ tsp cornstarch

½ tsp pure vanilla extract

1 tbsp freshly squeezed lemon juice

2 eggs

1 bottle of Kayamila Coconut Kaya Spread


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

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