Fruity Pebbles Cheesecake Tacos – Colourful, Creamy & Crispy Fun in Every Bite!
Ingredients (Makes 8–10 mini tacos):
For the cereal taco shells:
- 3 cups Fruity Pebbles cereal
- 3 tbsp unsalted butter
- 3 cups mini marshmallows
For the cheesecake filling:
- 1 package (8 oz) cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 container (8 oz) whipped topping (Cool Whip)
Toppings (optional but fun!):
- Fresh fruit (strawberries, blueberries, kiwi, mango)
- Rainbow sprinkles
- Extra Fruity Pebbles
- White chocolate drizzle or strawberry syrup
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Directions:
1. Make the Fruity Pebbles Taco Shells:
1. In a microwave-safe bowl, melt butter (about 30 seconds), then stir in mini marshmallows and microwave another 30–45 seconds until melted. Stir until smooth.
2. Quickly fold in Fruity Pebbles cereal, mixing until evenly coated.
3. Scoop 2–3 tablespoons of the mixture onto a sheet of parchment paper.
4. While still warm and pliable, shape over the handle of a wooden spoon or small rolling pin to form a taco shell shape. Let set and firm for about 15 minutes.
> 📝 Tip: If they harden before shaping, microwave the mix for 10 seconds to soften again!
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2. Make the Cheesecake Filling:
1. Beat cream cheese until smooth and fluffy.
2. Add powdered sugar and vanilla, beating until combined.
3. Fold in the whipped topping until light and fluffy.
4. Transfer to a piping bag or zip-top bag for easy filling.
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3. Assemble the Tacos:
1. Pipe the cheesecake filling into each cereal taco shell.
2. Top with fresh fruit slices, sprinkles, and extra cereal bits for crunch.
3. Optional: drizzle with white chocolate or strawberry syrup for extra sweetness.
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4. Serve & Store:
- Best served immediately for crispy shells.
- You can prep the cheesecake filling in advance, but assemble tacos just before serving to prevent sogginess.
- Store leftover filling in the fridge up to 3 days.