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Delightful Fruity Pebbles Cheesecake Tacos Recipe

Make Fruity Pebbles Cheesecake Tacos with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup Fruity Pebbles cereal
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter melted
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream whipped to stiff peaks
  • 1/2 cup Fruity Pebbles for filling
  • 1/4 cup chocolate chips for drizzling
  • 1 tablespoon coconut oil for chocolate drizzle

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the Fruity Pebbles cereal, ground cinnamon, and melted butter. Stir until the cereal is evenly coated.
  3. Press the mixture into the bottom and sides of a taco-shaped mold or muffin tin to form taco shells. Bake for 10 minutes until golden and crispy.
  4. While the taco shells are cooling, beat the softened cream cheese in a large bowl until smooth.
  5. Add the powdered sugar and vanilla extract to the cream cheese, and mix until well combined.
  6. Gently fold in the whipped cream until no streaks remain. Then, fold in 1/2 cup of Fruity Pebbles for added texture and flavor.
  7. Once the taco shells are cool, carefully remove them from the mold and fill each shell with the cheesecake mixture.
  8. In a microwave-safe bowl, melt the chocolate chips with coconut oil until smooth, stirring every 30 seconds.
  9. Drizzle the melted chocolate over the filled taco shells, and if desired, top with additional Fruity Pebbles for extra crunch.
  10. Chill the cheesecake tacos in the refrigerator for at least 30 minutes before serving for the best texture.