Print

Fruity Pebbles Cheesecake Tacos: A Deliciously Fun Dessert Recipe

Print Recipe

Crunchy Fruity Pebbles taco shells filled with creamy cheesecake filling, topped with whipped cream and more Fruity Pebbles! A fun and colorful dessert that’s sure to be a hit.

Ingredients

Scale
  • 2 cups Fruity Pebbles cereal
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 1/4 cup Fruity Pebbles cereal, crushed (for mixing into the filling)
  • 1 cup whipped cream
  • 1/2 cup Fruity Pebbles cereal, whole (for garnish)
  • Fresh berries (strawberries, blueberries, raspberries), optional
  • Chocolate syrup, optional

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Pulse the 2 cups of Fruity Pebbles cereal in a food processor until you have a fine, almost sandy texture. If you don’t have a food processor, you can place the cereal in a large zip-top bag and crush it with a rolling pin.
  3. In a medium bowl, combine the crushed Fruity Pebbles, melted butter, and granulated sugar. Mix well until everything is evenly coated.
  4. Take about 2-3 tablespoons of the Fruity Pebbles mixture and press it onto the prepared baking sheet in a circle, approximately 4-5 inches in diameter. Repeat with the remaining mixture, leaving some space between each circle.
  5. Bake for 8-10 minutes, or until they are lightly golden around the edges and slightly firm to the touch.
  6. As soon as you remove the baking sheet from the oven, carefully and quickly fold each warm Fruity Pebbles circle in half to create a taco shell shape. Hold the folded shape for a few seconds until it starts to set. To help them maintain their shape while cooling, you can prop them up between the bars of an oven rack or use a muffin tin to hold them in place.
  7. Allow the Fruity Pebbles taco shells to cool completely on the baking sheet or in the muffin tin.
  8. Make sure your cream cheese is completely softened before you start.
  9. In a large bowl, beat the softened cream cheese with the powdered sugar using an electric mixer until smooth and creamy.
  10. Add the vanilla extract to the cream cheese mixture and beat until combined.
  11. Gradually add the heavy cream to the cream cheese mixture, beating on medium speed until the filling is light and fluffy.
  12. Gently fold in the crushed Fruity Pebbles cereal into the cheesecake filling.
  13. Cover the bowl with plastic wrap and refrigerate the cheesecake filling for at least 30 minutes to allow it to firm up slightly.
  14. Carefully spoon or pipe the chilled cheesecake filling into each Fruity Pebbles taco shell.
  15. Top each filled taco shell with a dollop of whipped cream.
  16. Sprinkle the tops of the tacos with whole Fruity Pebbles cereal for added crunch and visual appeal.
  17. If desired, add fresh berries (strawberries, blueberries, raspberries) and/or a drizzle of chocolate syrup to the tacos.
  18. Serve immediately.

Notes

  • Make Ahead: You can make the Fruity Pebbles taco shells and the cheesecake filling ahead of time and store them separately. Assemble the tacos just before serving.
  • Different Cereal: Feel free to experiment with other cereals! Cocoa Pebbles, Cinnamon Toast Crunch, or even Lucky Charms would all be delicious.
  • Chocolate Shells: Dip the finished Fruity Pebbles taco shells in melted chocolate for an extra decadent treat.
  • Fruit Filling: Add a layer of fruit filling (such as strawberry jam or blueberry compote) to the taco shells before adding the cheesecake filling.
  • Mini Tacos: Make mini Fruity Pebbles Cheesecake Tacos by using smaller circles of cereal mixture to create smaller taco shells. These are perfect for parties or individual servings.

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