Fruity Pebbles Cheesecake Tacos with No-Bake Cheesecake Filling
By Miles Carr
Prep
25 min
Total
25 min
Servings
8
Level
Easy
Fruity Pebbles are a good cereal choice for the taco dessert. The crunchy, colorful Fruity Pebbles pairs well with the white chocolate coating. Full-fat cream cheese is a good choice for the filling. It can be piped into taco shells and gives a lighter texture when the whipped cream goes in.
The shells are dipped one at a time when the coating is wet. After dipping, the shells go straight into the cereal and are stood upright on a lined baking sheet. Refrigeration is required, even for an unbaked treat, to help the coating harden before adding the filling.
Room-temperature cream cheese prevents lumps in the filling, and cold heavy cream whips better in cold bowls. Temperature is important for this recipe. Beat the cream cheese and add sugar and vanilla. Fold whipped cream into the cream cheese mixture. Avoid overmixing to keep the mixture light and suitable for piping into tacos.
I scoop one layer of filling into the middle of the shell but do not fill the entire taco shell. The filling does not spill out when you take the taco out of the shell. I add one more layer of cereal topping for visual appeal. Fruity Pebbles cheesecake tacos are best served immediately for a crispy taco shell.
Why you'll love this recipe
- 1Fruity Pebbles are sprinkled on top of each shell to keep them from getting mixed in with the filling.
- 2Full-fat cream cheese spread in a block will allow piped icing to set without baking.
- 3The same cereal used in the filling is broken into small pieces.
- 4White candy melts help hold cereal in place on the taco shell and provide a sweet layer under the crunch.
- 5One box of Stand 'N Stuff shells contains eight party favors for use at a party.
- 6Cocoa Pebbles and milk chocolate wafers are similar chocolate products that can be made using the same method.
Ingredients
- •8 Stand 'N Stuff taco shells
- •10 oz white melting wafers
- •3 cups Fruity Pebbles cereal (divided, with 1/2 cup lightly crushed for the filling)
- •8 oz full-fat cream cheese (softened)
- •1 cup powdered sugar
- •1 cup heavy whipping cream (cold)
- •1 tsp vanilla extract
Instructions
- 1
Line a baking sheet with parchment paper, then put 2 1/2 cups of the Fruity Pebbles in a shallow dish.
- 2
Melt the white wafers in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- 3
Coat the outside of each taco shell with melted white chocolate, then immediately press it into the cereal until fully covered.
- 4
Set the coated shells on the baking sheet and refrigerate for 15-20 minutes to set.
- 5
Beat the softened cream cheese in a large bowl with an electric mixer until smooth.
- 6
Add the powdered sugar and vanilla extract, then beat for 2 minutes until light and fluffy.
- 7
Whip the heavy cream in a separate chilled bowl until stiff peaks form.
- 8
Gently fold the whipped cream into the cream cheese mixture, then fold in the 1/2 cup of crushed Fruity Pebbles.
- 9
Transfer the cheesecake filling to a piping bag fitted with a large star tip.
- 10
Pipe the filling into each hardened taco shell.
- 11
Garnish with an extra sprinkle of Fruity Pebbles if desired, then serve immediately.
FAQ
Nutrition (per serving)
450
Calories
Reviews
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