Fruity Pebbles Cheesecake Tacos
A colorful and playful dessert combining creamy cheesecake filling with crunchy Fruity Pebbles wrapped in taco shells.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened Make sure the cream cheese is softened for easy mixing.
- 1 cup granulated sugar Adjust to taste.
- 2 tablespoons sour cream Adds creaminess to the filling.
- 1 teaspoon vanilla extract For flavor.
- 1 cup crushed Fruity Pebbles cereal Gives the filling its crunch.
Taco Shells
- taco shells mini or standard, depending on your preference Choose size based on serving preference.
Instructions
Preparation
- In a mixing bowl, combine the softened cream cheese and sugar. Beat with a hand mixer until smooth and creamy.
- Mix in the sour cream and vanilla extract, blending until fully incorporated.
- Gently fold in the crushed Fruity Pebbles until evenly distributed in the cheesecake mixture.
- Carefully spoon the cheesecake filling into the taco shells, being generous for that extra deliciousness.
- You can enjoy them right away or chill in the refrigerator for a more set dessert.
Notes
Leftover tacos can be stored in an airtight container in the fridge for up to 2 days. For freezing, wrap them individually and use within 1 month. Let sit at room temperature to warm or chill in the fridge for a cool treat. Ingredient substitutions like mascarpone are possible.