Vibrant Fruity Pebbles Cheesecake Tacos
Experience a burst of color and flavor with these fun Fruity Pebbles Cheesecake Tacos. Crispy tortillas filled with a creamy, sweet cheesecake mixture and coated in vibrant cereal make for a delightful and whimsical dessert.
Equipment
- Oven
- Pastry brush
- Wire rack
- Large bowl
- Electric mixer or whisk
- Ziploc bag
- Rolling pin (optional)
- Spoon or piping bag
Ingredients
Taco Shells
- 8 count small flour tortillas (6-inch size)
- 2 tablespoons unsalted butter, melted
Cheesecake Filling
- 8 ounces full-fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Garnish
- 2 cups Fruity Pebbles cereal (plus extra for garnishing)
Instructions
Make Taco Shells
- Preheat oven to 375°F (190°C), then brush both sides of each tortilla with melted butter.
- Drape tortillas over oven rack bars to create a taco shape and bake for 8-12 minutes until golden and crispy.
- Carefully remove the crispy shells and let them cool completely on a wire rack.
Prepare Cheesecake Filling
- Beat softened cream cheese with powdered sugar and vanilla extract until smooth.
- In a separate chilled bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until combined.
- Crush 1-2 cups of Fruity Pebbles into coarse crumbs using a Ziploc bag and rolling pin or hands.
Assemble Tacos
- Fill each cooled taco shell with the cheesecake mixture.
- Press the filling side of each taco into the crushed Fruity Pebbles and sprinkle extra cereal on top if desired.
- Chill the assembled tacos in the refrigerator for at least 30 minutes before serving to allow the filling to firm up.
Notes
For best results, ensure your cream cheese and heavy cream are well-chilled before mixing. Experiment with different cereals for endless flavor combinations!