Description

Fruity Pebbles Cheesecake Tacos are a fun and colorful dessert that combines the creamy richness of cheesecake with the crunch of Fruity Pebbles cereal. These tacos are easy to assemble, visually appealing, and perfect for a special treat at any celebration.

Ingredients

3 cups colorful Fruity Pebbles cereal

1/2 cup unsalted butter, melted

8 oz cream cheese, softened

1/2 cup powdered sugar, sifted

1 tsp pure vanilla extract

1 cup whipped cream

Additional Fruity Pebbles cereal for garnish

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Instructions

In a large bowl, mix the Fruity Pebbles cereal with melted butter until each piece is well-coated.
Press the cereal mixture into taco-shaped molds or the curved sections of a muffin tin. Ensure the mixture is compact and firm to hold its shape.
Refrigerate the shaped shells for at least 30 minutes, allowing them to set.
In a bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, and mix until combined.
Gently fold in the whipped cream to create a light and fluffy filling.
Once the cereal shells are firm, remove them from the molds. Spoon or pipe the cheesecake filling into each shell.
Sprinkle additional Fruity Pebbles over the top of each taco for added crunch and a pop of color. Serve immediately or refrigerate for up to 2 hours before serving to keep the shells crisp.

Notes

For a berry twist, add diced strawberries, blueberries, or raspberries to the cheesecake filling.
For a richer flavor, drizzle melted chocolate over the top of the tacos before serving.
To make this dessert vegan-friendly, use plant-based cream cheese and whipped cream.
If the cereal shells are too fragile, add more melted butter to the mixture and press it more firmly into the molds.

Prep Time: 20 minutes
Cook Time: undefined
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 taco
Calories: 250
Sugar: 20g
Sodium: 90mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg