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
Scale
- 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