Description
These Fruity Pebbles Cheesecake Tacos are colorful, crunchy, and filled with creamy no-bake cheesecake—fun to make and perfect for parties or kids’ desserts.
Ingredients
For the taco shells:
2 ½ cups Fruity Pebbles cereal
¼ cup unsalted butter
1 (10 oz) bag mini marshmallows
For the cheesecake filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup cold heavy whipping cream
Optional toppings:
Whipped cream
Sprinkles
Extra Fruity Pebbles
Sliced strawberries or bananas
Melted white chocolate drizzle
Instructions
In a saucepan, melt butter over low heat. Stir in marshmallows until smooth. Remove from heat and fold in cereal.
Scoop the mixture onto wax paper and press over the back of a muffin tin to form taco shapes. Let cool completely.
Beat cream cheese until smooth. Add powdered sugar and vanilla. In a separate bowl, whip cream to stiff peaks. Fold into the cream cheese mixture.
Fill each cereal shell with cheesecake using a spoon or scoop. Add your favorite toppings.
Chill in the refrigerator for 15–30 minutes before serving.
Notes
Work quickly when shaping the taco shells, as the cereal mixture sets fast.
Chill fully before serving. Best enjoyed the same day.
Add toppings just before serving for crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American