Fruity Pebbles Cheesecake Tacos are a colorful, no-bake dessert that combine a crispy cereal shell with a creamy cheesecake filling. Each bite is rich, crunchy, sweet, and absolutely fun to eat — perfect for parties, birthdays, or anytime I want to serve something playful and nostalgic.

Fruity Pebbles Cheesecake Tacos

Why I’ll Love This Recipe

I love how bright and cheerful they look — they’re instant mood-lifters.
I don’t need to turn on the oven, which makes it perfect for quick prep.
The creamy filling balances perfectly with the crunchy cereal shell.
They’re easy to make ahead and customize with different toppings or flavors.
Both kids and adults enjoy them, so they’re a hit with any crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Shells

3 cups Fruity Pebbles cereal
½ cup unsalted butter, melted

For the Cheesecake Filling

8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped cream or whipped topping

For Garnish

Extra Fruity Pebbles cereal for sprinkling

Directions

I start by mixing the Fruity Pebbles cereal with the melted butter until every piece is coated.
Then I press the mixture into taco-shaped molds or over the back of a muffin tin to create a shell shape.
I refrigerate the shells for at least 30 minutes to firm them up.
While the shells chill, I beat the softened cream cheese until smooth and fluffy.
I add powdered sugar and vanilla extract and keep mixing until fully combined.
I gently fold in the whipped cream to make the filling light and airy.
Once the shells are set, I carefully remove them from their molds.
I fill each taco shell with the cheesecake mixture using a piping bag or spoon.
I sprinkle extra Fruity Pebbles on top for added crunch and color.
I serve them immediately or chill briefly if I want a firmer texture.

Servings and Timing

Yields: About 10 tacos
Prep Time: 25 minutes
Chill Time: 30 minutes
Total Time: 55 minutes

Variations

I sometimes swap Fruity Pebbles for Cocoa Pebbles or another colorful cereal.
For a citrusy twist, I mix lemon or orange zest into the cheesecake filling.
If I want extra texture, I fold in mini chocolate chips or crushed cookies.
A drizzle of white chocolate or strawberry syrup on top adds a fun finish.
I can also use vegan substitutes for the butter, cream cheese, and whipped cream if needed.

Storage/Reheating

I store the cheesecake filling in the fridge for up to 24 hours.
I keep unfilled cereal shells in an airtight container at room temperature for up to 2 days.
Once filled, the shells can start to soften, so I try to assemble just before serving.
If needed, I chill filled tacos for a short time to firm them back up, but they won’t stay crispy for long.

FAQs

How do I keep the cereal shells from falling apart?

I press the mixture very firmly into the mold and make sure it’s fully chilled before removing it.

Can I make these tacos ahead of time?

Yes, I prepare the shells and filling in advance, but I always wait to assemble them until right before serving.

What if I don’t have taco molds?

I use the back of a muffin tin or lay spoons across a folded piece of parchment paper to shape them as they chill.

Can I use a different type of cereal?

Absolutely. I’ve used Cocoa Pebbles, Froot Loops, and even Rice Krispies for different flavor profiles.

What if my filling is too soft?

I make sure my cream cheese is cold but soft, and I don’t overmix the whipped cream. If it’s still soft, I let it chill longer before piping it in.

Conclusion

These Fruity Pebbles Cheesecake Tacos are fun, festive, and surprisingly simple. I love how they bring together bold colors and nostalgic flavors in a totally new way. Whether I’m making them for a party or just a weekend treat, they always bring smiles and compliments.