Description
This Fruity Pebbles Cheesecake Tacos recipe combines the playful crunch of Fruity Pebbles cereal with a creamy cheesecake filling, shaped into fun taco shells. Baked to golden perfection and filled with a fluffy, tangy cheesecake mixture, these dessert tacos are topped with whipped cream, fresh berries, and chocolate shavings for a colorful, delightful treat perfect for parties or an enjoyable sweet snack.
Ingredients
Scale
Taco Shells
- 2 cups Fruity Pebbles cereal
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Coating and Garnish
- 1 cup Fruity Pebbles cereal, finely crushed
- Whipped cream, for topping
- Fresh berries (strawberries, blueberries, raspberries), for garnish
- Chocolate shavings, for garnish
- Extra Fruity Pebbles cereal, for topping
Instructions
- Prepare the Cereal Base: In a food processor, pulse 2 cups of Fruity Pebbles cereal until finely ground. Alternatively, crush the cereal by placing it in a zip-top bag and using a rolling pin.
- Mix Taco Shell Ingredients: In a medium bowl, combine the crushed Fruity Pebbles, melted butter, and 1 tablespoon granulated sugar. Mix thoroughly until well combined.
- Shape and Bake Taco Shells: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Press about 2 tablespoons of the Fruity Pebbles mixture onto the sheet in circles about 4-5 inches in diameter, spacing them approximately 1 inch apart.
- Bake the Shells: Bake for 8-10 minutes or until the edges just start to turn golden brown and the shells set firmly.
- Form Taco Shapes: Remove the baking sheet from the oven and let the shells cool for 1-2 minutes. While still warm and pliable, carefully lift each circle and drape it over an oven rack bar or the edge of a muffin tin to create the taco shell shape.
- Cool and Harden Shells: Allow the shells to cool completely and harden, about 15-20 minutes, before removing them carefully from the rack or muffin tin.
- Soften Cream Cheese: Ensure cream cheese is fully softened at room temperature before starting the filling.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar with an electric mixer until smooth and creamy.
- Add Sour Cream and Flavoring: Mix in the sour cream and vanilla extract until fully incorporated and smooth.
- Incorporate Heavy Cream: Gradually add the heavy cream to the mixture, beating until the filling becomes light and fluffy.
- Chill Filling: Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to firm it slightly.
- Prepare Crushed Cereal Coating: Crush 1 cup of Fruity Pebbles cereal finely in a zip-top bag using a rolling pin or a meat mallet. Pour crushed cereal into a shallow dish.
- Coat Shell Edges: Dip the edges of each cooled taco shell into the crushed Fruity Pebbles, pressing gently to adhere the cereal coating.
- Fill Taco Shells: Remove the cheesecake filling from the refrigerator and spoon or pipe it generously into each taco shell.
- Decorate: Top the tacos with whipped cream, fresh berries, chocolate shavings, and extra Fruity Pebbles cereal as desired.
- Serve Immediatley: For the best flavor and texture, serve the Fruity Pebbles Cheesecake Tacos immediately after assembling.
Notes
- Make sure the cream cheese is softened thoroughly to avoid lumps in the filling.
- Bake the shells just until lightly golden because overbaking will make them brittle and hard to shape.
- If shells crack when shaping, try warming them in your hands briefly to soften before forming.
- Serve immediately for optimal crunch and freshness.
- These dessert tacos are best enjoyed the same day for the best texture of the shells and filling.
