Make the Cheesecake Filling:

In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.

Scoop out small teaspoons of the filling onto a parchment-lined tray.

Freeze for at least 30 minutes (this makes it easier to stuff into cookies).

Make the Cookie Dough:

In a large bowl, cream the butter, granulated sugar, and brown sugar until fluffy.

Beat in the eggs and vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Slowly add the dry ingredients to the wet mixture until just combined.

Fold in the Fruity Pebbles cereal gently.

Assemble the Cookies:

Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand.

Place a frozen dollop of cheesecake filling in the center, and wrap the dough around it, sealing the edges.

Roll the top of the cookie dough ball in additional Fruity Pebbles for that colorful crunch.

Bake:

Preheat oven to 350°F (175°C).

Place cookies on a parchment-lined baking sheet about 2 inches apart.

Bake for 11–13 minutes, until the edges are lightly golden and the centers look slightly underdone (they’ll continue cooking on the tray).

Cool & Enjoy:

Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.

Serve warm for the ultimate gooey cheesecake bite or chill for a firmer center.