These Fruity Pebbles Cheesecake Tacos are a creative dessert twist that combines crunchy, buttery cereal shells with a light and creamy no-bake cheesecake filling. They’re colorful, fun to eat, and surprisingly simple to make. Perfect for birthdays, kids’ parties, or anytime you want a dessert that stands out and brings a little joy to the table.
3 cups fruity cereal
½ cup unsalted butter, melted
8 oz cream cheese, softened to room temperature
½ cup powdered sugar, sifted
1 teaspoon pure vanilla extract
1 cup whipped cream
Additional fruity cereal
Make the cereal shells
In a mixing bowl, combine fruity cereal and melted butter. Stir until all cereal is evenly coated.
Shape and chill
Press the mixture firmly into taco-shaped molds or inverted muffin tins. Compact tightly to help the shells hold their shape. Refrigerate for at least 30 minutes, or until firm.
Prepare the cheesecake filling
Using a hand mixer, beat the cream cheese until smooth and fluffy. Gradually add powdered sugar and vanilla extract, mixing until fully combined.
Fold in whipped cream
Gently fold the whipped cream into the cream cheese mixture using a spatula, keeping the filling light and airy.
Fill the shells
Once the cereal shells are firm, carefully remove them from the molds. Spoon or pipe the cheesecake filling generously into each shell.
Garnish and serve
Sprinkle extra fruity cereal on top. Serve immediately for a softer filling, or chill briefly for a firmer texture.
Press the cereal mixture very firmly into the molds to prevent crumbling.
Use full-fat cream cheese for the creamiest texture and best flavor.
Fold the whipped cream gently to keep the filling light and fluffy.
Assemble just before serving for maximum crunch.
For easier filling, use a piping bag or zip-top bag with the corner snipped.
Find it online: https://tastyquickly.com/fruity-pebbles-cheesecake-tacos/