Description
Crunchy mini taco shells coated in colorful Fruity Pebbles, filled with creamy cheesecake — a whimsical and vibrant handheld dessert perfect for parties or sweet cravings.
Ingredients
- 8–10 small flour tortillas
- 2 Tbsp melted butter
- 1 Tbsp granulated sugar (optional)
- 1 cup Fruity Pebbles cereal
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼–⅓ cup heavy cream (or whipped topping)
- Optional toppings: mini marshmallows, extra cereal, sprinkles, chocolate drizzle, fruit compote
Instructions
- Preheat oven to 350 °F (175 °C). Brush both sides of each tortilla with melted butter and sprinkle with sugar (if using).
- Press tortillas into the cups of a muffin tin to shape shells and bake for 8–10 minutes, flipping halfway, until crisp and golden.
- Let shells cool in the tin to hold their shape.
- Pour Fruity Pebbles into a shallow bowl. Gently brush cooled shells with butter and press into cereal to coat fully.
- In a bowl, beat cream cheese with powdered sugar and vanilla until smooth. Whip in heavy cream until light and fluffy.
- Spoon or pipe cheesecake filling into each cereal-coated shell.
- Top with mini marshmallows, extra cereal, sprinkles, chocolate drizzle, or fruit compote.
- Chill tacos in the fridge for at least 30 minutes to set before serving.
Notes
- Gluten‑free option: Use gluten‑free tortillas or waffle cones for shells.
- Crispness tip: Chill shells before filling and fill just before serving to avoid sogginess.
- Make‑ahead: Bake and coat shells a day ahead; fill a few hours before serving.
- Dairy‑free version: Substitute dairy‑free cream cheese and whipped topping.
Nutrition
- Serving Size: 1 taco
- Calories: approx. 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
