Description
Pebbles Cheesecake Tacos are a fun and colorful twist on traditional cheesecake, using crispy fried flour tortillas coated with Fruity Pebbles cereal and graham cracker crumbs as taco shells. Filled with a creamy no-bake cheesecake mixture folded with Fruity Pebbles, these vibrant dessert tacos are perfect for parties or a playful treat.
Ingredients
Scale
For the Taco Shells
- 1 cup Fruity Pebbles cereal
- ½ cup graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
- 8 small flour tortillas
- Vegetable oil for frying
For the Cheesecake Filling
- 1 (8-ounce) package cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ½ cup Fruity Pebbles cereal (for folding into filling)
- Extra Fruity Pebbles for topping
Instructions
- Prepare the coating mixture: In a shallow bowl, combine 1 cup Fruity Pebbles cereal, ½ cup graham cracker crumbs, ¼ cup granulated sugar, and ½ teaspoon cinnamon. Set aside.
- Fry the taco shells: Heat about 1 inch of vegetable oil in a deep skillet over medium heat. Using tongs, carefully fold each small flour tortilla into a taco shape and fry for about 1–2 minutes per side until golden and crispy. Use caution to ensure they hold the taco shape while frying.
- Coat the shells: Drain the fried taco shells on paper towels to remove excess oil. While they are still warm, immediately dip or press them into the prepared Fruity Pebbles and graham cracker coating mixture to adhere, then let cool completely to set.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, then continue beating until fully combined and creamy.
- Whip the cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring a light and fluffy texture.
- Incorporate Fruity Pebbles: Stir in ½ cup of Fruity Pebbles cereal gently to keep some crunch in the filling.
- Assemble the tacos: Spoon or pipe the cheesecake filling into each taco shell evenly. Garnish the tops with extra Fruity Pebbles cereal for added color and crunch.
- Chill and serve: Place the assembled cheesecake tacos in the refrigerator and chill for at least 30 minutes before serving to let the filling set and flavors meld.
Notes
- For a shortcut, use pre-made taco shells and coat the inside with melted white chocolate before filling to mimic the cereal coating.
- These cheesecake tacos are best served the same day to maintain shell crispiness.
- Handle the fried shells carefully as they can be fragile once cooled.
