Fruity Pebbles Cheesecake Tacos (Printable Version)
Crunchy cereal shells filled with smooth cheesecake create vibrant bites full of color and texture.
# Everything You’ll Need:
→ Shell
01 -
3 cups colorful fruity cereal
02 -
0.5 cup unsalted butter, melted
→ Filling
03 -
8 oz cream cheese, softened
04 -
0.5 cup powdered sugar, sifted
05 -
1 tsp pure vanilla extract
06 -
1 cup whipped cream
→ Garnish
07 -
Additional fruity cereal for garnish
# Steps to Cook:
01 -
Combine fruity cereal with melted butter in a large bowl until every piece is thoroughly coated, ensuring the butter is warm but not hot to preserve cereal colors.
02 -
Press the coated mixture firmly into taco-shaped molds or curved muffin tin sections, creating shells about 1/4 inch thick. Refrigerate for at least 30 minutes until firm.
03 -
Beat softened cream cheese with an electric mixer for 2 minutes until smooth and fluffy. Gradually add powdered sugar and vanilla extract, scraping the bowl sides frequently for a silky texture.
04 -
Gently fold whipped cream into the cream cheese mixture using a rubber spatula, folding lightly from bottom up to maintain airiness without deflating the mixture.
05 -
Fill each chilled shell generously with the cheesecake filling using a spoon or piping bag, slightly overflowing for a generous presentation.
06 -
Sprinkle additional fruity cereal atop each taco, pressing gently to adhere. Serve immediately for maximum crunch or refrigerate up to 2 hours before serving.
# Extra Suggestions:
01 -
Allow cream cheese to reach room temperature for at least 1 hour for smooth filling.
02 -
Shells can be trimmed with kitchen scissors after setting for perfect shapes.
03 -
Assembled tacos can be frozen for 10 minutes to enhance stability at outdoor events.
04 -
Prepare shells up to two days ahead and filling up to 24 hours in advance for best freshness.