Fruity Pebbles Cheesecake Tacos (Print Version)
Crunchy cereal shells with creamy cheesecake filling and colorful toppings—a fun dessert twist.
# Ingredients:
→ Shells
01 -
3 cups fruity cereal
02 -
1/2 cup unsalted butter, melted
→ Filling
03 -
8 oz cream cheese, softened to room temperature
04 -
1/2 cup powdered sugar, sifted
05 -
1 tsp pure vanilla extract
06 -
1 cup whipped cream
→ Garnish
07 -
Additional fruity cereal
# Instructions:
01 -
Combine the fruity cereal and melted butter in a mixing bowl. Stir thoroughly until every piece is evenly coated.
02 -
Press the cereal mixture firmly into small taco-shaped molds or muffin tins. Compact tightly and chill in the refrigerator for at least 30 minutes.
03 -
Using a hand mixer, beat the cream cheese until light and fluffy. Gradually add powdered sugar and vanilla extract, blending until smooth.
04 -
Gently fold whipped cream into the cream cheese mixture, using a spatula to maintain a light texture.
05 -
Once the cereal shells are firm, spoon the cheesecake filling into each shell generously.
06 -
Sprinkle additional fruity cereal over the filled shells. Serve immediately or chill for a firmer texture.