Fruity Pebbles Cheesecake Tacos: A Sweet, Fun Treat!

Discover Fruity Pebbles Cheesecake Tacos, a playful and nostalgic dessert merging colorful cereal with creamy cheesecake.

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Prep Time 20

Chill Time 30

Total Time 50

Servings: 6 tacos

Course: Desserts and Baking Classics

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Taco Shells

3 cups fruity cereal gives a sweet, colorful crunch
½ cup unsalted butter helps bind the cereal together

For the Cheesecake Filling

8 oz cream cheese provides a creamy base
½ cup powdered sugar sweetens the filling
1 teaspoon pure vanilla extract enhances the overall taste

For the Topping

1 cup whipped cream adds lightness and elegance
1 cup additional fruity cereal for garnish

Equipment

Mixing Bowl
hand mixer
taco molds or muffin tins

Method

Step-by-Step Instructions

In a large mixing bowl, combine 3 cups of fruity cereal with ½ cup of melted unsalted butter. Mix thoroughly until well-coated.
Press the cereal mixture into taco-shaped molds or muffin tins and refrigerate for at least 30 minutes.
Beat 8 oz of softened cream cheese until light and fluffy; gradually mix in ½ cup of sifted powdered sugar and 1 teaspoon of vanilla extract.
Gently fold in 1 cup of whipped cream into the cream cheese mixture until well-blended.
Spoon the cheesecake filling into each taco shell, filling generously.
Sprinkle additional fruity cereal over the filled tacos before serving.

Nutrition

Serving: 1tacoCalories: 210kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 500IUCalcium: 50mg

Notes

Refrigerate the taco shells for a minimum of 30 minutes to prevent breaks when filling them. Use room temperature cream cheese for easier blending.

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