Description
Indulge in the delightful combination of creamy cheesecake filling nestled in crunchy Fruity Pebbles taco shells, topped with a colorful array of toppings. These no-bake treats are a fun and whimsical dessert perfect for any occasion.
Ingredients
Scale
Taco Shells:
- 1 1/2 cups Fruity Pebbles cereal
- 1 1/2 cups mini marshmallows
- 2 tablespoons unsalted butter
Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Extra Fruity Pebbles for garnish
- Optional whipped cream and sprinkles for topping
Instructions
- Taco Shells: In a large microwave-safe bowl, melt the butter and mini marshmallows together in 30-second intervals, stirring in between, until smooth. Stir in the Fruity Pebbles cereal until well coated. Using a spoon, press portions of the mixture into taco-shaped molds (or over the back of a greased muffin tin to form taco shells). Let them cool and harden completely.
- Cheesecake Filling: In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy. Spoon or pipe the cheesecake filling into the Fruity Pebbles taco shells. Garnish with extra Fruity Pebbles, whipped cream, and sprinkles if desired. Refrigerate for at least 1 hour before serving.
Notes
- You can make the taco shells up to a day in advance and store them in an airtight container.
- For an extra fruity twist, mix crushed Fruity Pebbles into the cheesecake filling.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 310
- Sugar: 24g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
