Description
These colorful fruity pebbles cheesecake tacos are filled with fluffy cream cheese filling and topped with whipped cream, sprinkles, or fruit—a no-bake dessert that’s fun and irresistible.
Ingredients
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 (e.g., Cool Whip)
Optional toppings:
Extra whipped cream
Rainbow sprinkles
Fresh fruit pieces
Instructions
In a saucepan over low heat, melt butter. Stir in marshmallows until fully melted and smooth.
Remove from heat and quickly fold in Fruity Pebbles until evenly coated.
While warm, scoop about 1/4 cup of the mixture and mold it over a greased rolling pin or spoon handle to form taco shells. Let cool and set.
For the filling, beat cream cheese until smooth. Add powdered sugar and vanilla; mix until creamy.
Gently fold in whipped topping to create a light, fluffy cheesecake mixture.
Pipe or spoon filling into cereal taco shells.
Top with extra whipped cream, sprinkles, or fruit. Serve immediately or chill for up to 2 hours.
Notes
Grease hands and tools to prevent sticking when shaping the taco shells.
Use Cocoa Pebbles or other cereals for a fun variation.
Add peanut butter, Nutella, or coconut to the filling for extra flavor.
Best served fresh; shells can be made ahead and stored at room temperature.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
