Ingredients
For the Cereal Taco Shells:
-
3 cups Fruity Pebbles cereal
-
½ cup unsalted butter, melted
For the Cheesecake Filling:
-
8 oz (225g) cream cheese, softened
-
½ cup powdered sugar (also known as confectioners’ sugar), sifted
-
1 teaspoon pure vanilla extract
-
1 cup heavy whipping cream, whipped to stiff peaks
For Garnish and Serving:
-
Extra Fruity Pebbles cereal (for topping)
-
Optional: fresh strawberries, blueberries, or mini chocolate chips
Preparation Notes:
-
Allow cream cheese to sit at room temperature for about 30 minutes before using. This ensures a smooth, lump-free filling.
-
Use cold heavy cream for easier whipping. A chilled mixing bowl helps achieve stiffer peaks faster.
-
Fruity Pebbles should be fresh, as stale cereal will not hold its shape well when molded into taco shells.
-
Prepare your shell molds or muffin tin in advance and lightly grease with nonstick spray if needed.
Instructions
Step 1: Make the Cereal Shell Mixture
- In a large bowl, combine 3 cups of Fruity Pebbles cereal with ½ cup of melted butter.
- Stir thoroughly using a silicone spatula or wooden spoon, ensuring every piece of cereal is evenly coated.
- Work quickly, as the butter will start to cool and stiffen the mixture.
Step 2: Shape the Taco Shells
- Take small scoops of the coated cereal mixture and press them over the back of a muffin tin or into taco shell molds.
- Press firmly to ensure each shell holds its shape and is compact enough not to fall apart once cooled.
- You can also form them over a rolling pin or spoon handle to get a true taco shell shape, just be sure to line with parchment paper for easy removal.
Step 3: Chill the Shells
- Once the shapes are molded, place the trays into the refrigerator.
- Let the shells chill for at least 30 minutes, or until they’re firm and hold their shape when lifted.
- After setting, gently remove the shells from the molds and keep them chilled while you make the filling.
Step 4: Make the Cheesecake Filling
- In a mixing bowl, beat 8 oz of softened cream cheese until smooth using a hand or stand mixer.
- Add ½ cup of powdered sugar and 1 teaspoon of vanilla extract. Mix until well combined and fluffy.
- In a separate chilled bowl, whip 1 cup of cold heavy cream until stiff peaks form. This should take about 3–4 minutes on medium-high speed.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Be careful not to overmix—you want a light, airy texture.
Step 5: Fill the Taco Shells
- Using a piping bag or spoon, fill each chilled cereal taco shell with the cheesecake mixture.
- Top with extra Fruity Pebbles for a bright finish, or get creative with toppings like fresh fruit or mini chocolate chips.
- Serve immediately or refrigerate until ready to serve. These are best enjoyed the same day for maximum crunch.
Notes
- Work Quickly with the Shells: The cereal mixture begins to harden as it cools, so be prepared to mold the shells as soon as it’s mixed. If it becomes too firm, warm it slightly in the microwave for 10 seconds.
- Use Parchment or Wax Paper: When forming the cereal tacos, use parchment paper or lightly greased hands to prevent sticking.
- Don’t Skip Chilling: The shells need time to firm up, and the cheesecake filling also benefits from chilling to maintain its shape and flavor.
- Whipping Cream Tips: For best results, use cold heavy cream and a chilled mixing bowl. If your kitchen is warm, place the bowl and beaters in the fridge for 10 minutes before whipping.
- Make Ahead: You can prepare the shells and filling a day in advance, but keep them separate until just before serving to keep the cereal shells from becoming soggy.
- Alternate Shell Ideas: If you want to switch things up, you can try this same technique using Cocoa Pebbles or Rice Krispies. Just follow the same steps with different cereal flavors.
- Prep Time: 25 minutes