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Fruity Pebbles Cheesecake Tacos Recipe
Ben Carraoli

Fruity Pebbles Cheesecake Tacos Recipe

I recently whipped up these Fruity Pebbles Cheesecake Tacos, and I have to say—they’re one of the most fun desserts I’ve ever made! They’re bright, colorful, and seriously delicious. The contrast between the crunchy cereal shell and the creamy cheesecake filling is just perfect. Plus, it reminded me of how exciting it is to try something different
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Breakfast, Dessert
Calories: 320
Ingredients Method

Ingredients
  

  • Shells:
  • 3 cups Fruity Pebbles cereal – Adds a vibrant sweet crunch and forms the shell.
  • 1/2 cup unsalted butter melted – Helps bind the cereal and adds rich flavor.
  • Filling:
  • 8 oz cream cheese room temperature – The base for a smooth, tangy cheesecake filling.
  • 1/2 cup powdered sugar sifted – Sweetens the mixture without grittiness.
  • 1 tsp pure vanilla extract – Enhances the overall flavor.
  • 1 cup whipped cream – Lightens the texture and adds fluffiness.
  • Garnish:
  • Extra Fruity Pebbles cereal – Adds extra color and crunch to the finished tacos.

Method
 

  1. Start by pouring your Fruity Pebbles cereal into a large mixing bowl. Melt the butter and drizzle it over the cereal. Stir well so that every piece is coated. This is essential to help the cereal stick together and hold its shape.
  2. Scoop the buttery cereal mixture into taco molds or gently press into the side of muffin tins to form a half-shell shape. Press firmly! You want to pack it in tight so the shell holds up once filled. Chill in the refrigerator for at least 30 minutes until firm.
  3. While your shells are chilling, let’s work on that dreamy cheesecake center. Beat the softened cream cheese using a hand mixer until fluffy. Slowly add powdered sugar and vanilla extract, continuing to mix until smooth and creamy.
  4. Take your whipped cream and gently fold it into the cream cheese mixture with a spatula. Be careful not to stir too aggressively—you want to keep that fluffy texture intact.
  5. Once the shells are firm, carefully remove them from the molds or muffin tins. Use a spoon or piping bag to fill each one with the cheesecake mixture. Be generous!
  6. Sprinkle some extra Fruity Pebbles over the top of each taco for a vibrant, crunchy finish. Serve immediately, or refrigerate again for a firmer bite.