Fruity Pebbles Tacos with Cheesecake Filling (Print version)
Colorful cereal-marshmallow taco shells filled with fluffy no-bake cheesecake cream and extra Fruity Pebbles crunch.
# Ingredients:
For the cereal shells
01 -
4 cups (150 g) Fruity Pebbles cereal
02 -
3 tablespoons (42 g) unsalted butter
03 -
4 cups (200 g) mini marshmallows
04 -
1/8 teaspoon fine salt
05 -
Nonstick cooking spray, for shaping
For the cheesecake filling
06 -
8 oz (225 g) cream cheese, softened
07 -
1/2 cup (60 g) powdered sugar, sifted
08 -
1 teaspoon vanilla extract
09 -
1 cup (240 ml) cold heavy cream
For topping
10 -
1/2 cup (20 g) Fruity Pebbles cereal
11 -
1/4 cup (45 g) white chocolate chips, melted, optional
# Instructions:
01 -
Line a baking sheet with parchment. Lightly grease the parchment and a wooden spoon handle, rolling pin, or taco holder with nonstick spray.
02 -
Melt the butter in a large pot over low heat. Add the mini marshmallows and salt, stirring until the marshmallows are just melted and smooth.
03 -
Remove the pot from the heat. Fold in the Fruity Pebbles until evenly coated, working quickly before the mixture firms up.
04 -
Scoop 8 portions onto the greased parchment and flatten each into a 4-inch circle. While warm, drape each circle over the greased mold and let cool for 20 minutes until firm.
05 -
Beat the softened cream cheese, powdered sugar, and vanilla until smooth. Add the cold heavy cream and beat until thick, fluffy, and pipeable.
06 -
Pipe or spoon the cheesecake filling into the cooled cereal shells. Top with extra Fruity Pebbles and a light drizzle of melted white chocolate if using. Serve soon after filling.
# Good to know:
01 -
Makes 8 small dessert tacos.
02 -
Assemble shortly before serving for the crispest shells.
03 -
Use certified gluten-free cereal and marshmallows if needed.