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These Fruity Pebbles Cheesecake Tacos bring a fun and colorful twist to dessert time, combining a crunchy cereal shell with a creamy, tangy cheesecake filling. With vibrant textures and flavors, they make for a playful treat that’s sure to delight both kids and adults alike.
I first made these for a casual weekend gathering and was amazed at how quickly they disappeared. The mix of textures and the nostalgic taste make it a crowd favorite every time.
Ingredients
- Fruity Pebbles cereal: one cup plus more for garnish adds that iconic fruity crunch and color to the taco shell
- Sugar: two tablespoons helps caramelize the cereal and brings out its natural sweetness
- Unsalted butter: quarter cup melted binds the cereal and crumbs, allowing the shell to hold its shape after baking
- Graham cracker crumbs: one cup add a subtle honeyed depth and structure to the shells. Use fresh crumbs for best texture
- Cinnamon: one teaspoon gives a warm spice note that complements the sweetness perfectly
- Cream cheese: eight ounces softened provides the rich and creamy base for the filling. Room temperature ensures smooth mixing
- Powdered sugar: half cup sweetens the filling without grittiness for a velvety finish
- Vanilla extract: one teaspoon enhances the overall flavor with a mellow aromatic touch
- Heavy whipping cream: half cup whips into the cheesecake to lighten the texture making it fluffy and smooth
- Lemon juice: one tablespoon adds brightness and a slight tartness that cuts through the richness of the cream cheese
Instructions
- Scoop and Mix:
- Preheat your oven to three hundred fifty degrees Fahrenheit it’s important for a consistent bake. In a large bowl, combine the fruity pebble cereal sugar melted butter graham cracker crumbs and cinnamon. Stir everything well ensuring the butter coats all the dry ingredients for even baking and binding.
- Shape the Shells:
- Take a tablespoon or a small cookie scoop to measure out a small amount of the mixture. Firmly press it into taco molds or alternatively use an upside down muffin tin. Press with care to make sure the shells hold their form during baking.
- Bake the Shells:
- Place the molds in the oven and bake for about eight to ten minutes or until the shells turn a lovely golden color and release a fragrant aroma. This step is crucial to crispiness so watch closely to avoid burning.
- Cool Completely:
- When done, remove the molds from the oven and let the taco shells cool fully in their molds. This cooling period lets everything set and makes the shells easier to handle without breaking.
- Prepare the Filling:
- In a mixing bowl blend the softened cream cheese powdered sugar and vanilla extract together until silky and smooth. Next fold in the heavy whipping cream and lemon juice gently until the mixture becomes light fluffy and airy without deflating.
- Assemble the Tacos:
- Once the shells have cooled carefully remove each from the molds to avoid cracking. Spoon a generous amount of the cheesecake filling into each taco shell to fill it nicely.
- Add the Finishing Touches:
- Sprinkle extra fruity pebbles on top of each filled taco for a pop of color and added crunch just before serving.
What I love most is how the fruity pebbles bring back childhood memories of colorful breakfasts but reinvented here as a grown up dessert. Watching my nieces delight in these tacos at family gatherings always brings a smile to my face.
Storage Tips
Store any leftover assembled tacos in an airtight container in the refrigerator. To keep the shells crisp, keep filling separate and assemble just before serving. The filling can be stored in the fridge for up to three days and shells for up to two days if kept airtight.
Ingredient Substitutions
For a dairy free version, substitute cream cheese and heavy cream with coconut cream and a vegan cream cheese alternative. Swap fruity pebbles for any crunchy sweet cereal such as crisp rice for a similar texture with a different flavor profile.
Serving Suggestions
Serve these tacos chilled alongside a fresh fruit salad for a light refreshing dessert option. They also pair well with a drizzle of honey or a dusting of powdered sugar on top. A scoop of vanilla ice cream on the side adds an indulgent touch.
These Fruity Pebbles Cheesecake Tacos are a playful, nostalgic dessert perfect for parties. Assemble just before serving to keep shells crisp and enjoy the crunchy creamy contrast.
Your Recipe Questions Answered
- → What cereal is used for the taco shells?
The taco shells feature Fruity Pebbles combined with graham cracker crumbs and cinnamon, baked to a crispy finish.
- → How is the cheesecake filling prepared?
The filling blends softened cream cheese, powdered sugar, vanilla, whipped cream, and lemon juice for a light, fluffy texture.
- → Can these tacos be made ahead of time?
Yes, the shells and filling can be prepared in advance and assembled just before serving to maintain freshness.
- → What baking temperature is recommended?
Preheat the oven to 350°F (175°C) and bake the shells for 8-10 minutes until golden and fragrant.
- → How should the tacos be served?
Serve the cheesecake-filled taco shells topped with extra Fruity Pebbles for added color and crunch.