Introduction

Fruity Pebbles Cheesecake Tacos are a fun and colorful twist on classic cheesecake. With crunchy cereal shells and a creamy filling, they make a delightful treat perfect for any occasion.

Two colorful dessert tacos sit side by side on a dark slate serving surface set against a white marbled background. Each taco shell is made of tightly packed, crunchy, multi-colored cereal pieces in bright reds, yellows, blues, greens, and oranges, forming a curved and textured base. Inside each shell, a smooth, glossy layer of white cream is piped in neat, even swirls, filling the shell and rising slightly above the edges. On top of the cream, a scattering of small, round, and irregularly shaped candy sprinkles in matching bright colors adds a playful and vibrant finish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups fruity cereal
1/2 cup unsalted butter, melted
8 oz cream cheese, softened to room temperature
1/2 cup powdered sugar, sifted
1 tsp pure vanilla extract
1 cup whipped cream
Additional fruity cereal, for garnish

Instructions

Step 1: Combine the fruity cereal and melted butter in a mixing bowl. Stir thoroughly until every piece is evenly coated.
Step 2: 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.
Step 3: Using a hand mixer, beat the cream cheese until light and fluffy. Gradually add powdered sugar and vanilla extract, blending until smooth.
Step 4: Gently fold whipped cream into the cream cheese mixture, using a spatula to maintain a light texture.
Step 5: Once the cereal shells are firm, spoon the cheesecake filling into each shell generously.
Step 6: Sprinkle additional fruity cereal over the filled shells before serving.

Tips & Variations

For extra stability, press the cereal mixture firmly and chill well to help the shells hold their shape.
Try mixing different fruity cereals for unique colors and flavors in your shells and garnish.
Use homemade whipped cream or a whipped topping for extra creaminess and flavor.

Storage

Store the cheesecake tacos in an airtight container in the refrigerator for up to 2 days. For best texture, fill the shells with the cheesecake mixture just before serving to keep the shells crunchy.

How to Serve

Two dessert tacos sit on a black slate plate over a white marbled surface. Each taco has a shell coated in colorful, crispy cereal pieces in red, orange, yellow, green, and blue. Inside the shell is a thick, smooth layer of creamy white frosting, piped neatly in swirls. The frosting is topped with small, round, multicolored candy sprinkles matching the cereal colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shells ahead of time?

Yes, you can prepare and chill the cereal shells up to 24 hours in advance. Keep them refrigerated and assemble the tacos shortly before serving to maintain crunchiness.

Can I use a different cereal instead of Fruity Pebbles?

Absolutely! Any colorful, crunchy cereal works well for the shells and garnish. Just make sure it holds together when mixed with butter.

Fruity Pebbles Cheesecake Tacos Recipe

Print Recipe

★★★★★

4.7 from 85 reviews

These Fruity Pebbles Cheesecake Tacos offer a fun and colorful twist on traditional cheesecake by using a crunchy fruity cereal shell filled with a creamy, fluffy cheesecake mixture. Perfect for a playful dessert that combines texture and flavor with vibrant presentation.

Author: zara
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: 8 small cheesecake tacos 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Crunchy Shell

3 cups fruity cereal
1/2 cup unsalted butter, melted

For the Cheesecake Filling

8 oz cream cheese, softened to room temperature
1/2 cup powdered sugar, sifted
1 tsp pure vanilla extract
1 cup whipped cream

For Garnish

Additional fruity cereal

Instructions

Prepare the Crunchy Shell: Combine the fruity cereal and melted butter in a mixing bowl. Stir thoroughly until every piece is evenly coated with the butter, ensuring the cereal will stick together to form a firm shell.
Shape Your Shells: Press the cereal mixture firmly into small taco-shaped molds or muffin tins. Compact tightly to make sure the shells hold their shape, then chill in the refrigerator for at least 30 minutes to set.
Whisk Up the Cheesecake Filling: Using a hand mixer, beat the cream cheese until light and fluffy. Gradually add the powdered sugar and vanilla extract, blending until the mixture is smooth and creamy.
Add Airiness: Gently fold the whipped cream into the cream cheese mixture with a spatula. This step keeps the filling light and airy, perfect for a soft and creamy texture.
Assemble the Tacos: Once the cereal shells are firm and chilled, spoon the cheesecake filling generously into each shell, filling them carefully without breaking the delicate crust.
Garnish and Serve: Sprinkle additional fruity cereal over the filled cheesecake tacos for an extra crunch and colorful finish. Serve immediately or keep chilled until ready to enjoy.

Notes

Ensure the cream cheese is fully softened at room temperature for a lump-free filling.
Press the cereal tightly into the molds to avoid cracking when removing.
You can substitute whipped cream with whipped topping if preferred.
Chill assembled tacos for 10–15 minutes before serving for best consistency.
This dessert is best consumed on the day it’s made to maintain shell crunchiness.

Keywords: Fruity Pebbles cheesecake, no-bake dessert, cereal shell cheesecake, easy cheesecake recipe, fun dessert, creamy cheesecake, colorful dessert