Let’s get started! Here’s a detailed, step-by-step guide:

Step 1: Prepare the Muffin Tins

Grease two 12-cup muffin tins generously with cooking spray. Also, grease the bottom of a shot glass with cooking spray. This will prevent the Fruity Pebbles mixture from sticking.

Step 2: Make the Fruity Pebbles Cups

In a large saucepan over medium heat, melt the butter.

Add the mini marshmallows and stir until they are completely melted and smooth.

Remove the saucepan from the heat and quickly stir in the Fruity Pebbles cereal until evenly coated.

Step 3: Form the Cups

Divide the warm Fruity Pebbles mixture evenly among 16 of the muffin tin cups (you’ll have some empty cups).

Use the greased shot glass to press down on the mixture in each cup, creating a well in the center for the cheesecake filling.

Step 4: Chill the Cups

Transfer the muffin tins to the refrigerator and chill for at least 15 minutes to allow the Fruity Pebbles cups to set.

Step 5: Make the Cheesecake Filling

While the cups are chilling, make the cheesecake filling. In a large bowl, using a hand mixer, beat the softened cream cheese, granulated sugar, melted white chocolate, and heavy cream together until smooth and creamy.

Using a rubber spatula, gently fold in the Cool Whip until just combined.

Step 6: Assemble the Cheesecakes

Once the Fruity Pebbles cups are chilled and firm, carefully remove them from the muffin tins.

Spoon the cheesecake filling into the wells of the Fruity Pebbles cups.

Step 7: Garnish and Serve

Garnish with crushed Fruity Pebbles cereal.

Serve immediately, or chill for later. These are best enjoyed within a day or two.