Fruity Pebbles Cheesecake Tacos

Fruity Pebbles Cheesecake Tacos

⏱ Time

• Prep: 20 minutes

• Chill: 30 minutes

• Total: ~50 minutes

🍽 Makes

• 8–10 dessert tacos

Ingredients

Taco Shells

• 8–10 small flour tortillas (street-size works best)

• 2 tablespoons melted butter

• ½ cup Fruity Pebbles cereal (crushed)

• ¼ cup granulated sugar

• ½ teaspoon cinnamon (optional)

Cheesecake Filling

• 8 oz (1 block) cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup heavy whipping cream (cold)

• ½ cup Fruity Pebbles cereal (plus more for topping)

Optional Toppings

• White chocolate drizzle

• Whipped cream

• Extra Fruity Pebbles

• Rainbow sprinkles

Instructions

1️⃣ Make the Taco Shells

1. Preheat oven to 375°F (190°C).

2. Brush both sides of each tortilla with melted butter.

3. Mix sugar, cinnamon (if using), and crushed Fruity Pebbles.

4. Sprinkle mixture onto tortillas and gently press it in.

5. Drape tortillas over the bars of an upside-down muffin tin to form taco shapes.

6. Bake for 8–10 minutes, until golden and crisp.

7. Let cool completely (they will harden as they cool).

2️⃣ Make the Cheesecake Filling

1. In a bowl, beat the cream cheese until smooth.

2. Add powdered sugar and vanilla; mix until creamy.

3. In a separate bowl, whip heavy cream until stiff peaks form.

4. Gently fold whipped cream into the cream cheese mixture.

5. Fold in Fruity Pebbles cereal.

3️⃣ Assemble the Tacos

1. Spoon or pipe cheesecake filling into cooled taco shells.

2. Top with extra Fruity Pebbles.

3. Add whipped cream or drizzle with melted white chocolate if desired.

4️⃣ Chill & Serve

• Chill for 20–30 minutes before serving for best texture.

• Serve fresh (they’re crunchiest the same day).

💡 Tips

• For extra crunch, coat shells with white chocolate first, let set, then fill.

• You can swap Fruity Pebbles for Cocoa Pebbles or Cinnamon Toast Crunch.

• Don’t overfill—these are messy in a fun way 😄