Fruity Pebbles Cheesecake Tacos
These fun and colorful Fruity Pebbles Cheesecake Tacos combine crispy cereal-coated shells with a creamy, sweet cheesecake filling for a unique dessert experience.
Equipment
- Microwave
- Oven rack or taco shell molds
- Parchment-lined baking sheet
- Microwave-safe bowl
- Shallow dish
- Large bowl
- Hand mixer
- Separate chilled bowl
- Spoon or piping bag
Ingredients
For the Fruity Pebbles Taco Shells:
- 4-6 count 8-inch flour tortillas (or specialty dessert taco shells)
- 1 cup White chocolate chips or melting wafers
- 1 tsp Coconut oil or shortening (optional, for thinning chocolate)
- 2-3 cups Fruity Pebbles cereal
For the Cheesecake Filling:
- 16 oz Cream cheese, softened two 8-oz blocks
- 1 cup Powdered sugar (confectioners' sugar)
- 1 teaspoon Vanilla extract
- 1/2 cup Heavy cream or 1 container [8 oz] Cool Whip, thawed
For garnish:
- 1/2 cup Additional Fruity Pebbles
Instructions
Prepare Taco Shells
- Warm tortillas in a microwave for 10-15 seconds to make them pliable, then drape them over an oven rack or taco shell molds to cool and firm up. For crispier shells, bake them lightly at 350°F for 5-7 minutes.
Melt Chocolate
- Melt white chocolate chips in a microwave-safe bowl in 30-second intervals until smooth; thin with coconut oil or shortening if needed.
Coat Shells
- Dip the top edge of each cooled taco shell into the melted white chocolate, then immediately dip into Fruity Pebbles, pressing gently to adhere the cereal. Refrigerate on a parchment-lined baking sheet for 10-15 minutes until chocolate is set.
Make Cheesecake Filling
- Beat softened cream cheese until smooth, then add powdered sugar and vanilla extract, beating until well combined.
Whip Cream
- In a separate chilled bowl, beat heavy cream until stiff peaks form, then gently fold into the cream cheese mixture until just combined.
Assemble Tacos
- Spoon or pipe the cheesecake filling into each Fruity Pebbles-coated taco shell.
Garnish
- Sprinkle additional Fruity Pebbles over the top of the filling for extra crunch and color.
Chill
- Refrigerate the assembled tacos for at least 30 minutes to allow the filling to set and flavors to meld.
Notes
For best results, make sure your cream cheese is fully softened to avoid lumps in the filling. If using Cool Whip, ensure it is thawed before folding it into the cream cheese mixture. These tacos are best enjoyed chilled!