You’re in for a wild and colorful treat! Fruity Pebbles Cheesecake Tacos are vibrant, crunchy, and loaded with creamy cheesecake filling. They’re fun to make and perfect for birthdays, dessert bars, or just showing off your sweet tooth.
🌈🧁 Fruity Pebbles Cheesecake Tacos
🍽️ Makes: 6–8 mini tacos
⏱️ Ready in: ~40 minutes (plus chilling time)
📝 Ingredients
For the Fruity Pebbles Shells:
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3 cups Fruity Pebbles cereal
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2 1/2 cups mini marshmallows
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2 tbsp butter
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Cooking spray or neutral oil (for shaping)
For the No-Bake Cheesecake Filling:
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8 oz cream cheese, softened
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1/3 cup powdered sugar
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1/2 tsp vanilla extract
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1/2 cup heavy cream, whipped to soft peaks
Optional Toppings:
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Extra Fruity Pebbles
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Whipped cream
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White chocolate drizzle
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Sprinkles or fruit bits
👩🍳 Instructions
1. Make Fruity Pebbles Shells:
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In a large saucepan, melt butter over low heat.
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Stir in marshmallows until melted and smooth.
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Turn off heat and mix in Fruity Pebbles until fully coated.
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Let cool slightly (1–2 minutes), then scoop out portions (~2–3 tbsp each).
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Form into taco shell shapes: press over a rolling pin, a wooden spoon handle balanced between two cups, or the underside of a muffin tin.
➤ Tip: Lightly grease hands and shaping tools to prevent sticking. -
Let shells set and harden (10–15 minutes).
2. Make Cheesecake Filling:
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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Fold in whipped cream gently.
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Chill for at least 15–30 minutes to firm up.
3. Assemble Tacos:
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Pipe or spoon cheesecake filling into each cereal taco shell.
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Top with more Fruity Pebbles, whipped cream, or a drizzle of melted white chocolate.
🌟 Fun Variations:
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Add crushed freeze-dried strawberries to the filling for a fruity punch.
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Swap Fruity Pebbles for Cocoa Pebbles or Froot Loops.
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Add a thin layer of Nutella or jam inside the shell before filling.
Would you like this adapted for a party platter, made into bite-size taco cups, or turned into a birthday cake version?