Fruity Pebbles Cheesecake Tacos

by Salma Recipe 8 October 2025

written by Salma Recipe 8 October 2025

Make the cereal shells:
In a large mixing bowl, combine the fruity cereal with melted butter. Stir well until every piece is evenly coated — the butter should be warm but not hot to preserve those bright cereal colors.
Shape and chill the shells:
Press the mixture firmly into taco-shaped molds or the curved back of a muffin tin, forming shells about ¼ inch thick. Use your fingers or the back of a spoon for even pressure. Chill for at least 30 minutes until completely firm.
Prepare the cheesecake filling:
Using an electric mixer, beat the softened cream cheese for 2 minutes until smooth and creamy. Gradually add powdered sugar and vanilla extract, scraping down the sides as needed to avoid lumps.
Fold in the whipped cream:
Gently fold the whipped cream into the cream cheese mixture with a rubber spatula using light, upward strokes. Stop once combined — don’t overmix or you’ll lose the airy texture.
Assemble your cheesecake tacos:
Once the cereal shells are set, remove them from the fridge. Fill each shell generously with the cheesecake mixture using a spoon or piping bag for a neat presentation. Let the filling slightly overflow for that perfect dessert look.
Add toppings and serve:
Sprinkle extra fruity cereal on top and press gently so it sticks. Serve immediately for a crunchy texture or chill for up to 2 hours before serving.

Ideal for birthday parties, kids’ desserts, or colorful celebrations.
No baking required — just mix, chill, and enjoy!
Best served fresh for maximum crunch (though can be made up to 4 hours ahead).
Try fun cereal swaps like Cocoa Pebbles or Cinnamon Toast Crunch.
Always let cream cheese soften at room temperature for the smoothest filling.