Can I make Fruity Pebbles Cheesecake Tacos ahead of time?

Yes! You can prepare the cheesecake filling up to 3 days in advance and store it in the fridge. The cereal taco shells can be made 4–5 days ahead and kept in an airtight container. For best texture, assemble the tacos the day you plan to serve them.

What can I use instead of marshmallows for the cereal shell?

If you want to avoid marshmallows, you can use melted white chocolate or a mix of honey and nut butter to bind the Fruity Pebbles. Just press into taco shapes quickly before it sets.

Can I use store-bought mini taco shells instead?

Yes, you can use mini flour tortillas. Fry them until golden, coat in cinnamon sugar, and shape while warm into taco shells. Then fill them with cheesecake and top with crushed cereal for crunch.

How do I keep the Fruity Pebbles from getting soggy?

To keep them crunchy, don’t assemble the tacos too far in advance. Chill the filling first, then pipe into shells just before serving. Storing the cereal shells separately from the filling preserves their texture.

Can I freeze Fruity Pebbles Cheesecake Tacos?

It’s not recommended. Freezing affects the texture of both the cheesecake and cereal shells. The cereal becomes chewy and the filling may separate after thawing. For best results, keep them refrigerated.

Can I flavor the cheesecake filling differently?

Absolutely! Try adding lemon zest, cocoa powder, or even a swirl of fruit jam to change the flavor profile. You can also fold in crushed cereal for extra texture.

Fruity Pebbles Cheesecake Tacos – Amazing No-Bake Dessert for All Ages

Name: Fruity Pebbles Cheesecake Tacos
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 tacos
Cuisine: American
Ingredients: 8 oz cream cheese, softened; ¼ cup powdered sugar; 1 tsp vanilla extract; 1½ cups whipped topping; Pinch of salt; 2 tbsp marshmallow fluff (optional); 3 cups Fruity Pebbles cereal; 2 cups mini marshmallows; 2 tbsp butter; Optional: tortillas, cinnamon sugar, mini chocolate chips, jam drizzle

Description

These Fruity Pebbles Cheesecake Tacos are the ultimate no-bake dessert! With crunchy cereal shells and fluffy cheesecake filling, they’re as fun to make as they are to eat.

Ingredients

Scale

8 oz cream cheese, softened

¼ cup powdered sugar

1 tsp vanilla extract

1½ cups whipped topping

Pinch of salt

2 tbsp marshmallow fluff (optional)

3 cups Fruity Pebbles cereal

2 cups mini marshmallows

2 tbsp butter

Optional: tortillas, cinnamon sugar, mini chocolate chips, jam drizzle

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Instructions

1. In a mixing bowl, beat softened cream cheese until fluffy.

2. Add powdered sugar, vanilla, and salt. Mix until smooth.

3. Fold in whipped topping until light and airy. Chill for 30 minutes.

4. In a pot over low heat, melt butter and mini marshmallows.

5. Stir in Fruity Pebbles until evenly coated.

6. Scoop cereal mixture and mold over a spoon handle or taco form. Let cool to form taco shells.

7. Fill a piping bag with cheesecake filling. Pipe into each cereal shell.

8. Dip or sprinkle with extra Fruity Pebbles on top. Chill 15–30 minutes.

9. Optional: Drizzle with chocolate, add mini chips, or fruit preserves.

10. Serve chilled and enjoy!

Notes

Cereal shells can be made ahead and stored in an airtight container.

Tortilla option: Fry mini rounds in oil, coat in cinnamon sugar, fold while warm.

Don’t freeze filled tacos—shells become soggy and texture changes.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 taco
Calories: 285
Sugar: 23g
Sodium: 160mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 3g
Cholesterol: 35mg