Description
Delicious mini tacos with a crunchy Fruity Pebbles crust filled with creamy cheesecake, perfect for parties and nostalgic treats.
Ingredients
Scale
- 3 cups Fruity Pebbles cereal
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 cup whipped cream
- Additional Fruity Pebbles cereal, for garnish
Instructions
- In a mixing bowl, combine Fruity Pebbles and melted butter, mixing until coated.
- Press the mixture firmly into taco-shaped molds or muffin tin sides.
- Chill the molds in the refrigerator for at least 30 minutes.
- Beat cream cheese until fluffy, then mix in powdered sugar and vanilla.
- Fold in whipped cream gently.
- Once the shells are firm, fill them with the cheesecake mixture.
- Garnish with additional Fruity Pebbles and serve immediately or chill slightly before serving.
Notes
For best texture, fill tacos just before serving. Store shells and filling separately if making ahead.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 215
- Sugar: 12g
- Sodium: 110mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1.7g
- Cholesterol: 30mg