Description
These Pebbles Cheesecake Tacos are a whimsical, no-bake dessert made with crispy cereal taco shells filled with fluffy cheesecake filling and topped with more colorful cereal. They’re sweet, creamy, crunchy, and a total crowd-pleaser for kids and adults alike!
Ingredients
For the taco shells:
-
2 cups Fruity Pebbles cereal (or Cocoa Pebbles for a chocolatey version)
-
2 cups mini marshmallows
-
2 tablespoons butter
For the cheesecake filling:
-
8 oz cream cheese, softened
-
1/2 cup powdered sugar
-
1 teaspoon vanilla extract
-
1 cup heavy whipping cream, cold
For topping:
-
Extra Pebbles cereal
-
Whipped cream (optional)
-
Sprinkles or drizzle of white chocolate (optional)
Instructions
-
Make the Pebbles taco shells:
-
In a medium saucepan, melt butter over low heat. Add marshmallows and stir until melted and smooth.
-
Remove from heat and stir in Fruity Pebbles cereal until fully coated.
-
While still warm, scoop about 2 tablespoons of mixture and shape it over the back of a greased spoon handle, rolling pin, or small cup to form a taco shell shape. Let cool and firm up on a baking sheet lined with parchment paper. Repeat with remaining mixture.
-
-
Make the cheesecake filling:
-
In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract and mix until creamy.
-
In a separate bowl, whip the heavy cream until stiff peaks form.
-
Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
-
-
Assemble the tacos:
-
Spoon or pipe the cheesecake filling into each cereal taco shell.
-
Top with extra Pebbles cereal, whipped cream, or any fun toppings you like.
-
-
Chill (optional):
-
Refrigerate for 15–30 minutes if you’d like them to set a bit more before serving.
-
Notes
-
Make the cereal shells small (2–3 bites) for party-friendly desserts.
-
You can make the shells ahead of time and store them in an airtight container.
-
Try Cocoa Pebbles for a chocolate version or mix in crushed Oreos for the filling!