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



  • 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



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


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.


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


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


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


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.


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

Previous Post Next Post

Contact Form