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Fruity Pebbles Cheesecake Tacos: A Fun and Colorful Dessert Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 50 minutes
  • Yield: 6 tacos
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Delicious Fruity Pebbles Cheesecake Tacos combine colorful cereal shells with a creamy, fluffy cheesecake filling for a fun and unique dessert that’s perfect for parties or a playful treat.


Ingredients

Scale

Cereal Shells

  • 3 cups fruity cereal (any brand)
  • 1/2 cup unsalted butter (melted)

Cheesecake Filling

  • 8 oz cream cheese (softened to room temperature)
  • 1/2 cup powdered sugar (sifted)
  • 1 tsp pure vanilla extract
  • 1 cup whipped cream (freshly whipped)

Garnish

  • Additional fruity cereal (for garnish)


Instructions

  1. Prepare the Cereal Mixture: In a mixing bowl, stir together 3 cups of fruity cereal and 1/2 cup melted butter until each piece is evenly coated. The mixture should feel sticky and colorful!
  2. Form the Taco Shells: Press the cereal mixture firmly into taco-shaped molds or muffin tins. Make sure to compact it well, then chill in the refrigerator for at least 30 minutes until the shells are set.
  3. Make the Cheesecake Filling: Beat 8 oz softened cream cheese with a hand mixer until light and fluffy. Gradually blend in 1/2 cup sifted powdered sugar and 1 tsp vanilla extract until the mixture is smooth and creamy.
  4. Fold in Whipped Cream: Gently fold 1 cup of whipped cream into the cream cheese mixture using a spatula. Be careful not to overmix; you want it to stay light and airy!
  5. Fill the Taco Shells: Once the cereal shells are firm, generously spoon the cheesecake filling into each shell. Let every bite be a surprise of creamy sweetness!
  6. Garnish and Serve: Sprinkle additional fruity cereal over the filled shells for a burst of color and crunch just before serving. It enhances both the look and texture!

Notes

  • Make sure the cream cheese is at room temperature to ensure a smooth and creamy filling.
  • Press the cereal mixture firmly into the molds for sturdy taco shells that hold their shape.
  • Refrigerate the filled tacos for an additional 15 minutes before serving for best texture.
  • You can substitute whipped cream with stabilized whipped cream to maintain filling consistency longer.
  • Use any fruity cereal you prefer or mix different brands for a more colorful shell.