Yield
12 Servings
Prep Time
mins
Cook Time
mins
Difficulty Level
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Ingredients

  • 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
01.

Use a food processor to process POST Fruity Pebbles into fine crumbs.

02.

In 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.

03.

In a bowl add in softened cream cheese and beat on a low speed until smooth.

04.

Add sugar, cornstarch, vanilla extract, and lemon juice and Kayamila Coconut Kaya spread. Whisk until creamy.

05.

Add in the eggs one at a time until smooth. There should be no lumps.

06.

Divide 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.

07.

Extract 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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