Ingredients
- 3 cups Fruity Pebbles cereal
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream or whipped topping
- Extra Fruity Pebbles cereal for garnish
Instructions
- In a bowl, mix Fruity Pebbles cereal with melted butter until evenly coated.
- Press mixture into taco molds or over the back of a muffin tin to form taco shells.
- Refrigerate shells for at least 30 minutes until firm.
- Meanwhile, beat softened cream cheese until smooth and fluffy.
- Add powdered sugar and vanilla extract; mix until combined.
- Fold in whipped cream gently to create a light cheesecake filling.
- Once chilled, remove shells from molds carefully.
- Fill each shell with the cheesecake mixture using a piping bag or spoon.
- Sprinkle extra Fruity Pebbles on top for color and crunch.
- Serve immediately or chill briefly before serving for firmer texture.
Notes
- Use Cocoa Pebbles or other cereals for variety.
- Add citrus zest for a fresh twist.
- Mix in chocolate chips or cookie crumbs for texture.
- Drizzle with white chocolate or fruit syrup before serving.
- Vegan substitutes can be used for butter, cream cheese, and whipped cream.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 240
- Sugar: 16g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
