Ingredients
3 cups Fruity Pebbles cereal
1/2 cup unsalted butter, melted
8 oz cream cheese, softened to room temperature
1/2 cup powdered sugar, sifted
1 tsp pure vanilla extract
1 cup whipped cream
Additional Fruity Pebbles cereal for garnish
Instructions
- Prepare the cereal shells: Preheat your oven to 350°F (175°C). In a bowl, combine the Fruity Pebbles cereal with melted butter, stirring until the cereal is evenly coated with butter.
- Form the shells: Line a muffin tin with cupcake liners or use an oven-safe taco holder. Press a spoonful of the cereal mixture into each muffin tin cup, gently pressing it down to form a shell shape. Bake for 8-10 minutes, or until the cereal turns slightly golden and crispy. Let the shells cool completely.
- Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until fully combined. Gently fold in the whipped cream until smooth and fluffy.
- Assemble the tacos: Once the cereal shells have cooled, spoon the cheesecake filling into each shell. Top with a generous amount of additional Fruity Pebbles for added crunch and color.
- Serve: Serve immediately or refrigerate for up to 1 hour before serving to let the flavors meld. Enjoy your fruity, cheesecake-filled tacos!
Notes
Best served fresh. Store leftovers in an airtight container in the refrigerator for up to 1 day. Keep shells separate from the filling to prevent sogginess.
Feel free to swap out the Fruity Pebbles for other cereals like Cinnamon Toast Crunch or Cocoa Pebbles for a different flavor.
For a dairy-free version, use dairy-free cream cheese and whipped topping.
To prevent sogginess, ensure the cereal shells cool completely before adding the filling.
If you’re in a pinch, you can freeze the cereal shells (without the filling) for up to a month and fill them just before serving.
- Prep Time: 20-30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 22g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
