Classic Fruity Pebbles Cheesecake Tacos
These fun and colorful cheesecake tacos feature crispy shells filled with a creamy cheesecake and coated in vibrant Fruity Pebbles cereal, making them a delightful and whimsical dessert for any occasion.
Equipment
- Skillet
- Tongs
- Wooden Spoon
- Baking Sheets or Taco-shaped Baking Tray
- Large Mixing Bowl
- Electric Mixer
- Ziploc Bag
- Rolling Pin
- Shallow Plate or Tray
Ingredients
Taco Shells
- 8 count small flour tortillas (4-6 inches)
- 2 tablespoons unsalted butter, melted (plus more for brushing if baking)
- 1/4 cup cinnamon sugar (optional, for coating shells)
Cheesecake Filling
- 8 ounces full-fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream (or whipping cream)
- 1 teaspoon vanilla extract
Coating & Garnish
- 2 cups Fruity Pebbles cereal, divided (1-2 cups for crushing, rest for garnish)
Instructions
Prepare the Taco Shells
- Heat 1 inch of oil in a medium skillet or preheat oven to 375°F (190°C).
- If frying, gently place one tortilla in hot oil, frying 30 seconds to 1 minute per side until golden and pliable. Remove and immediately fold into a taco shape over a wooden spoon or between baking sheets.
- If baking, brush tortillas with melted butter, drape over an oven rack or place in a taco-shaped tray, and bake for 8-12 minutes until crispy.
- For optional cinnamon sugar coating, brush warm shells with melted butter and sprinkle with cinnamon sugar before cooling on a wire rack.
Make the Cheesecake Filling
- In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy for 2-3 minutes.
- Gradually add powdered sugar and mix until fully incorporated and lump-free.
- Pour in heavy cream and vanilla extract, then beat on medium-high speed for 3-5 minutes until the mixture is light, fluffy, and holds soft peaks.
Crush the Fruity Pebbles
- Place 1-2 cups of Fruity Pebbles cereal in a Ziploc bag and gently crush with a rolling pin or the back of a spoon until you have small, textured pieces. Pour onto a shallow plate.
Assemble the Tacos
- Carefully spoon or pipe the cheesecake filling into each cooled taco shell, ensuring not to overfill.
- Hold each filled taco and roll the open edges into the crushed Fruity Pebbles cereal until the filling is well coated.
Chill and Serve
- Place the assembled tacos on a plate or tray and refrigerate for at least 30 minutes to allow the filling to set and the cereal to adhere.
- Serve chilled, garnished with a few extra Fruity Pebbles.
Notes
For extra flavor, you can toast the tortillas lightly before frying or baking. Ensure your cream cheese is at room temperature for the smoothest filling. While optional, the cinnamon sugar coating adds a delicious extra layer of flavor to the taco shells. Be careful not to overmix the cheesecake filling as it can become too stiff. If piping the filling, a large round tip works best. These tacos are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.