Description
Fruity Pebbles Cheesecake Tacos are a fun, colorful dessert with a crunchy cereal shell filled with creamy vanilla cheesecake. A nostalgic treat perfect for parties, after-school snacks, or any sweet craving.
Ingredients
3 cups colorful Fruity Pebbles cereal
½ cup unsalted butter, melted
8 oz cream cheese, softened
½ cup powdered sugar, sifted
1 tsp pure vanilla extract
1 cup whipped cream
Additional Fruity Pebbles cereal for garnish
Instructions
- In a large bowl, combine the Fruity Pebbles with the melted butter, ensuring each cereal piece is fully coated.
- Firmly press the cereal mixture into taco-shaped molds or a muffin tin, aiming for a ¼ inch thickness. Chill for at least 30 minutes until solid.
- Beat the cream cheese with an electric mixer for about 2 minutes until smooth and fluffy. Gradually add the powdered sugar and vanilla extract, scraping the bowl as needed.
- Gently fold the whipped cream into the cream cheese mixture until just combined, maintaining airiness.
- Spoon or pipe the cheesecake filling into the chilled taco shells, generously filling them so they slightly overflow.
- Top each taco with a few extra Fruity Pebbles, pressing gently into the filling to help them stick. Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- For a chocolate shell, mix ½ cup melted chocolate chips into the cereal coating.
- Top with fresh berries or fruit compote for a fruity twist.
- Press cereal mix into mini cupcake liners for bite-sized treats.
- Store in an airtight container in the refrigerator for up to 2 days. They are best served fresh for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chill and assemble
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg