Fruity Pebbles Cheesecake Tacos
Looking for a fun, vibrant dessert that’s perfect for any occasion? These Fruity Pebbles Cheesecake Tacos offer the best of both worlds: a creamy, dreamy cheesecake filling wrapped in a crispy taco shell. The sweetness of the Fruity Pebbles cereal adds a pop of color and flavor, creating a visually stunning treat that’s bound to impress. Whether you’re preparing for a party, a family gathering, or simply craving a fun dessert, these cheesecake tacos are the way to go!
Ingredients
- 12 soft taco-sized flour tortillas
- 1 cup Fruity Pebbles cereal plus extra for topping
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/2 cup white chocolate chips optional, for drizzle
- Optional: dairy-free cream cheese and coconut whipped cream for dairy-free variations
Instructions
- Prepare the Taco Shells:
- Preheat your oven to 350°F (175°C). Spray both sides of the flour tortillas with cooking spray. Carefully fold them into taco shapes and place them in a muffin tin to hold their shape. Bake for 8-10 minutes or until the shells are golden and crisp. Let them cool before filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. Add the heavy cream, vanilla extract, and lemon juice, and continue to beat until the mixture forms stiff peaks. The filling should be thick and fluffy.
- Assemble the Tacos:
- Once the taco shells have cooled, spoon a generous amount of cheesecake filling into each shell. Press some Fruity Pebbles cereal gently into the filling for added texture and color.
- Garnish and Serve:
- For extra sweetness, melt the white chocolate chips in the microwave and drizzle over the filled tacos. Sprinkle additional Fruity Pebbles on top to enhance the color and crunch.
- Enjoy:
- Serve immediately to enjoy the contrast of crispy taco shells, creamy cheesecake filling, and fruity crunch. These treats are perfect for a sweet finish to any meal!
Notes
Gluten-Free Option: Use gluten-free tortillas if needed, and make sure the rest of the ingredients are gluten-free.
Dairy-Free Option: Swap the cream cheese for a dairy-free version and use coconut whipped cream to make it fully dairy-free.
Storage: Store any leftovers in an airtight container in the fridge for up to 2-3 days. It’s best to store the taco shells and cheesecake filling separately and assemble just before serving.
Chocolate Drizzle: For a richer flavor, substitute the white chocolate with dark or milk chocolate.