Turn your favorite childhood cereal into a dazzling dessert with these Fruity Pebbles Cheesecake Tacos! With crunchy, no-bake cereal shells and a light, creamy cheesecake filling, each taco bursts with color, flavor, and fun. Whether you’re making them for a birthday party, holiday treat, or just because—you’ll love how easy and delicious they are.
These tacos are whimsical enough for kids and crave-worthy for adults. Sweet, creamy, crispy… and completely irresistible.
Why You’ll Love This Recipe
🌈 Bright & Fun: Colorful, Instagram-worthy, and party-ready
🥄 No Bake: Simple ingredients with zero oven time
🍰 Creamy Meets Crunchy: A delightful contrast in every bite
⏱ Ready in Under an Hour: Just chill, fill, and serve
🎉 Customizable: Use different cereals or flavor add-ins for any occasion
Time Needed
Prep Time: 20 minutes
Chill Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
Shells
- 3 cups fruity cereal (like Fruity Pebbles)
- ½ cup unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 cup whipped cream
Toppings
- Additional fruity cereal, for garnish
How to Make Fruity Pebbles Cheesecake Tacos
1️⃣ Make the Shells
In a mixing bowl, combine fruity cereal with warm melted butter. Stir until well coated. Press mixture into taco molds or over the curved backside of muffin tins. Press firmly to shape, about ¼ inch thick. Chill in the refrigerator for at least 30 minutes until fully set and firm.
2️⃣ Make the Cheesecake Filling
Using a hand mixer, beat cream cheese until smooth and fluffy (about 2 minutes). Add powdered sugar and vanilla, continuing to beat until combined. Gently fold in the whipped cream with a spatula—be careful not to deflate the mixture.
3️⃣ Fill the Tacos
Once the shells are firm, remove them from the molds. Spoon or pipe the cheesecake filling into each shell. Fill slightly overflowing for that “extra” look.
4️⃣ Garnish & Serve
Top each taco with extra fruity cereal. Serve immediately for best crunch or chill for up to 2 hours for a firmer texture.
Tips & Tricks
- Room Temp Cream Cheese: Ensures the smoothest, lump-free filling
- Use Muffin Tins: If you don’t have taco molds, the inverted bottom of a muffin tin works great
- Freeze for Stability: Pop the filled tacos in the freezer for 10 minutes before serving outdoors
- Trim with Scissors: Clean up any uneven shell edges after they’ve chilled
Make Ahead Tips
- Shells: Make up to 2 days in advance and store in an airtight container
- Filling: Can be mixed and refrigerated up to 24 hours ahead
- Assembly: Do it within 4 hours of serving for max crunch
Variations
🍫 Cocoa Pebbles: For a chocolatey twist
🍊 Add Citrus: Mix orange zest or orange liqueur into the filling
🍂 Seasonal Flavors: Use holiday-themed cereal colors (red & green, pastels, etc.)
🥄 DIY Dessert Bar: Let guests fill and top their own tacos with sprinkles, fruit, or chocolate chips
Nutrition Info (Approx. per Taco)
Calories: 230
Carbs: 27g
Fat: 13g
Protein: 3g
Sugar: 18g
Final Thoughts
Fruity Pebbles Cheesecake Tacos are the definition of playful and delicious. From the crunch of the cereal shells to the silky smooth cheesecake filling, these sweet treats make a lasting impression. Serve them at your next party or brighten up a rainy day—they’re guaranteed to bring smiles all around! 🌈🍰🌮
#CheesecakeTacos #FruityPebblesDessert #NoBakeTreats #DessertPartyIdeas #ColorfulSweets #FunBakingForKids
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Fruity Pebbles Cheesecake Tacos (No-Bake, Colorful Fun!)
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Turn your favorite childhood cereal into a dazzling dessert with these no-bake Fruity Pebbles Cheesecake Tacos! With crunchy, colorful shells and a creamy cheesecake filling, they’re perfect for parties or anytime fun.
Ingredients
- 3 cups fruity cereal (like Fruity Pebbles)
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 cup whipped cream
- Additional fruity cereal, for garnish
Instructions
- In a mixing bowl, combine fruity cereal with warm melted butter. Stir until well coated. Press mixture into taco molds or over the curved backside of muffin tins. Press firmly to shape, about ¼ inch thick. Chill in the refrigerator for at least 30 minutes until fully set and firm.
- Using a hand mixer, beat cream cheese until smooth and fluffy (about 2 minutes). Add powdered sugar and vanilla, continuing to beat until combined. Gently fold in the whipped cream with a spatula—be careful not to deflate the mixture.
- Once the shells are firm, remove them from the molds. Spoon or pipe the cheesecake filling into each shell. Fill slightly overflowing for that “extra” look.
- Top each taco with extra fruity cereal. Serve immediately for best crunch or chill for up to 2 hours for a firmer texture.
Notes
Use room temperature cream cheese for a smooth filling. Muffin tins work great as a mold substitute. Freeze filled tacos 10 minutes before serving outdoors. Clean shell edges with scissors after chilling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 230
- Sugar: 18g
- Fat: 13g
- Carbohydrates: 27g
- Protein: 3g
Keywords: Fruity Pebbles Cheesecake Tacos, No-Bake Dessert, Colorful Treats, Party Dessert, Kid Friendly