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Fruity Pebbles cheesecake tacos topped with colorful cereal and creamy filling

Fruity Pebbles Cheesecake Tacos

These fun and colorful Fruity Pebbles Cheesecake Tacos feature crispy cereal shells filled with a creamy, no-bake cheesecake mixture, offering a delightful twist on a classic dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours
Servings: 8 tacos
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Fruity Pebbles Shells
  • 3 cups Fruity Pebbles cereal
  • 1/2 cup Unsalted butter melted
  • 2 tablespoons Granulated sugar
For the No-Bake Cheesecake Filling
  • 8 ounces Cream cheese softened
  • 1/2 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 cup Heavy cream cold
For Garnish
  • 1/4 cup Fruity Pebbles cereal for topping

Equipment

  • Mixing bowls
  • Electric mixer
  • Taco shell mold
  • Baking sheet
  • Spatula

Method
 

Make the Fruity Pebbles Shells
  1. Preheat oven to 350°F (175°C). In a large bowl, crush Fruity Pebbles cereal, then mix with melted butter and granulated sugar until well combined.
  2. Press the cereal mixture into taco shell molds or drape over an inverted muffin tin to form taco shapes. Bake for 8-10 minutes, then let cool completely and carefully remove from molds.
Prepare the No-Bake Cheesecake Filling
  1. In a mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
  2. In a separate cold bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
Assemble and Serve
  1. Spoon or pipe the cheesecake filling into each cooled Fruity Pebbles taco shell.
  2. Garnish with additional Fruity Pebbles cereal and serve immediately, or chill for at least 30 minutes for a firmer filling.

Notes

For best results, ensure your cream cheese is at room temperature before mixing. You can also customize toppings with white chocolate drizzle or sprinkles.