Name: Fruity Pebbles Cheesecake Tacos
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 3 cups Fruity Pebbles cereal; 3 cups mini marshmallows; 2 tablespoons unsalted butter; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1/2 teaspoon vanilla extract; 1 cup whipped topping (e.g., Cool Whip); Extra whipped cream; Rainbow sprinkles; Fresh fruit pieces

Why You’ll Love This Recipe

I love how whimsical and easy this recipe is. The taco shells are made from melted marshmallows and Fruity Pebbles, giving a fruity crunch with every bite. The filling is a no-bake cheesecake that’s rich, creamy, and light, thanks to the whipped topping. It’s a fast dessert that doesn’t require an oven, and it always brings smiles—especially when I load them up with whipped cream, sprinkles, or fruit.

ingredients

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

For the taco shells:
3 cups Fruity Pebbles cereal
3 cups mini marshmallows
2 tablespoons unsalted butter

For the cheesecake filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup whipped topping (like Cool Whip)

Optional toppings:
Extra whipped cream
Rainbow sprinkles
Fresh fruit pieces

directions

I start by melting the butter in a large saucepan over low heat. Once it’s melted, I stir in the mini marshmallows until they’re completely smooth and gooey.

Then I remove the pan from heat and quickly fold in the Fruity Pebbles cereal until everything is evenly coated.

While the mixture is still warm, I scoop out about 1/4 cup at a time and shape it over a greased rolling pin or wooden spoon handle to create the taco shells. I let them cool and set completely before moving on. I work fast during this step—the mixture firms up quickly.

For the filling, I beat the softened cream cheese in a bowl until smooth. Then I mix in the powdered sugar and vanilla extract until creamy and sweet.

I gently fold in the whipped topping until the mixture is light and fluffy.

To assemble, I spoon or pipe the cheesecake filling into the Fruity Pebbles taco shells. I top each one with extra whipped cream, sprinkles, or some diced fruit if I want a bit of freshness.

They’re ready to serve immediately, or I chill them in the fridge for up to 2 hours if I want a firmer filling.

Servings and timing

Servings: 8 tacos
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Calories: 290 kcal per taco

Variations

I sometimes swap Fruity Pebbles for Cocoa Pebbles or even other colorful cereals for a different flavor and look. If I’m serving kids, I let them choose their own toppings—mini chocolate chips, crushed candy, or even mini marshmallows. For a more decadent filling, I mix a bit of peanut butter or Nutella into the cheesecake base. And when I want to go tropical, I top them with pineapple chunks and toasted coconut.

storage/reheating

These cheesecake tacos are best eaten fresh, but I do refrigerate them for up to 2 hours before serving if I want the filling to firm up a bit. If I need to store leftovers, I keep them in the fridge in a single layer for up to one day—but the shells may soften from the filling over time.

FAQs

Can I make the taco shells ahead of time?

Yes, I make the shells a few hours ahead and store them at room temperature. I don’t fill them until just before serving to keep them crisp.

How do I keep the shells from sticking?

I grease my hands and the rolling pin or spoon handle lightly with butter or cooking spray before shaping the shells. This keeps the sticky mixture manageable.

Can I use homemade whipped cream instead of whipped topping?

Absolutely. I just whip heavy cream with a bit of powdered sugar until soft peaks form and use that in place of store-bought whipped topping.

Are these tacos gluten-free?

Fruity Pebbles are technically gluten-free, but I always check the packaging to confirm. For a completely gluten-free dessert, I also make sure my whipped topping and other ingredients are certified GF.

What’s the best way to shape the shells?

I shape them while the cereal mixture is still warm and pliable. A greased rolling pin or the back of a ladle works great. I hold each shape for a few seconds until it firms up enough to keep its form.

Conclusion

Fruity Pebbles Cheesecake Tacos are a fun, no-bake dessert I can throw together quickly with just a few ingredients. They’re colorful, creamy, and crunchy—everything I want in a playful sweet treat. Whether it’s for a party or just to brighten the day, these little tacos always steal the spotlight.