Fruity Pebbles Cheesecake Tacos (Print Format)
Playful no-bake dessert with crunchy cereal taco shells filled with creamy cheesecake. Perfect for parties and celebrations.
# Ingredients:
→ Cereal Shells
01 -
3 cups colorful fruity cereal
02 -
1/2 cup unsalted butter, melted
→ Cheesecake Filling
03 -
8 oz cream cheese, softened
04 -
1/2 cup powdered sugar, sifted
05 -
1 teaspoon pure vanilla extract
06 -
1 cup whipped cream
→ Garnish
07 -
Additional fruity cereal for topping
# Steps:
01 -
Mix the fruity cereal with melted butter in a large bowl until every colorful piece is well coated. The butter should be warm but not hot enough to melt the cereal colors. Take your time to coat everything evenly.
02 -
Press the cereal mixture firmly into taco-shaped molds or curved sections of a muffin tin. Make shells about 1/4 inch thick using even pressure with your fingers or a spoon. Chill in the fridge for at least 30 minutes until completely firm.
03 -
Beat the softened cream cheese with an electric mixer for 2 minutes until smooth and fluffy. Gradually add powdered sugar and vanilla while continuing to beat. Scrape the bowl sides frequently to avoid lumps.
04 -
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use light strokes and fold from bottom to top until just combined. Don't overmix or you'll deflate the whipped cream.
05 -
Once shells are firm, remove from the fridge. Fill each shell generously with the cheesecake mixture using a spoon or piping bag. Fill them to slightly overflowing for the best look.
06 -
Sprinkle extra fruity cereal pieces on top of each taco, pressing gently so they stick to the filling. Serve right away for maximum crunch or chill for up to 2 hours before serving.
# Tips:
01 -
Perfect for birthday parties and colorful celebrations
02 -
No baking required - just chilling time makes this super easy
03 -
Can be prepared up to 4 hours ahead, though shells may soften slightly
04 -
Try different cereals like Cocoa Pebbles or Cinnamon Toast Crunch for variations
05 -
Let cream cheese reach room temperature for at least 1 hour for smoothest filling