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Fruity Pebbles Cheesecake Tacos

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Fun and colorful Fruity Pebbles cheesecake tacos made with cereal shell taco cups filled with creamy no-bake cheesecake filling and topped with whipped cream and sprinkles.

Ingredients

Scale
  • 3 cups Fruity Pebbles cereal
  • 3 tbsp unsalted butter
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • Whipped cream, for topping
  • Sprinkles or extra Fruity Pebbles, for garnish

Instructions

  1. In a saucepan, melt the butter over low heat and stir in Fruity Pebbles until coated and sticky.
  2. Press the mixture into taco molds or gently shape over a rolling pin to form taco shells. Let cool and harden.
  3. In a mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract and mix until well combined.
  4. In a separate bowl, whip heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture.
  5. Spoon or pipe the cheesecake filling into the cooled cereal taco shells.
  6. Top with whipped cream and sprinkles or additional Fruity Pebbles before serving.

Notes

  • Chill the taco shells in the fridge to help them firm up faster.
  • You can make the shells ahead of time and store in an airtight container.
  • Use a silicone taco mold or shape cereal around a utensil handle for even shells.

Nutrition

Find it online: https://ukfinda.com/fruity-pebbles-cheesecake-tacos/