🌟 Fruity pebbles cheesecake tacos 🌮
Ingredients:
For the Taco Shells:
12 wonton wrappers
2 tablespoons melted butter
1 teaspoon cinnamon
1 teaspoon sugar
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
¼ cup whipped topping (optional, for lightness)
For the Toppings:
½ cup assorted chopped fruits (strawberries, kiwi, mango, etc.)
2 tablespoons honey or fruit glaze
1 tablespoon sprinkles (optional, for extra flair)
Instructions:
Prepare the Taco Shells:
Preheat your oven to 350°F (175°C). Brush each wonton wrapper lightly with melted butter on both sides. Mix cinnamon and sugar in a small bowl, then sprinkle evenly over the wrappers. Drape each wrapper over the edge of a muffin tin cavity to form a taco shape. Bake for 6–8 minutes or until golden brown and crisp. Let cool completely.
Make the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, blending until fully combined. For a lighter texture, fold in the whipped topping gently. Transfer the mixture to a piping bag fitted with a star tip (or use a ziplock bag with a corner snipped off).
Assemble the Tacos:
Pipe the cheesecake filling generously into each crispy taco shell. Top with your choice of fresh fruits, drizzle with honey or fruit glaze, and finish with sprinkles if desired.
Serve Immediately:
These cheesecake tacos are best enjoyed fresh but can be stored briefly in the refrigerator if needed. Serve as a show-stopping dessert at your next gathering!