Fruity Pebbles Cheesecake Tacos for Fun Family Dessert Nights

Fruity Pebbles Cheesecake Tacos are a colorful and fun dessert that combines crunchy shells with creamy cheesecake, perfect for family gatherings.

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Prep Time 30

Cook Time 10

Chilling Time 30

Total Time 1 10

Servings: 6 tacos

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shells

4 cups Fruity Cereal Feel free to use any colorful brand available.
1/2 cup Unsalted Butter Melted.

For the Filling

8 oz Cream Cheese Ensure it’s softened for easy mixing.
1/2 cup Powdered Sugar Can be replaced with granulated sugar.
1 tsp Pure Vanilla Extract Imitation vanilla makes a fine substitute.
1 cup Whipped Cream Store-bought, homemade, or non-dairy options.

For Garnish

1 cup Additional Fruity Cereal Use as a garnish for added crunch.

Equipment

mixing bowl
electric mixer
Taco-shaped molds or muffin tins

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). In a large bowl, combine fruity cereal with melted butter until coated.
Pack the cereal-butter mixture into taco-shaped molds or muffin tins. Refrigerate for at least 30 minutes.
In a new bowl, beat softened cream cheese until fluffy. Gradually add powdered sugar and vanilla extract until well combined.
Gently fold in whipped cream until no white streaks remain.
Remove taco shells from the fridge and spoon filling into each shell.
Top each taco with additional fruity cereal and serve immediately or chill for later.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 30mgIron: 0.5mg

Notes

Keep assembled tacos at room temperature for a maximum of 2 hours. Store leftovers in an airtight container for up to 4 hours.

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