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Fruity Pebbles Cheesecake Tacos

Colorful, crunchy taco shells made from marshmallow and Fruity Pebbles cereal, filled with a smooth, creamy no-bake cheesecake filling.
Print Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Setting Time 30 minutes
Total Time 1 hour
Servings: 8 tacos
Course: Dessert, Snack
Cuisine: American, Creative
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Taco Shells
  • 3 tbsp unsalted butter
  • 10 oz mini marshmallows 1 standard bag
  • 4 cups Fruity Pebbles cereal
  • 0.5 tsp vanilla extract
Cheesecake Filling
  • 8 oz cream cheese softened to room temp
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream very cold
  • 1 tsp vanilla extract
  • 1 tsp lemon juice optional
Garnish
  • 2 tbsp rainbow sprinkles

Equipment

  • Large Pot
  • Mixing bowls
  • Hand mixer or stand mixer
  • Piping bag with star tip
  • Muffin tin or taco rack

Method
 

  1. Prepare a workspace with parchment paper and grease a muffin tin (upside down) or taco rack to use as molds.
  2. In a large pot, melt butter over low heat. Add marshmallows and stir until completely melted.
  3. Remove from heat, stir in vanilla, then immediately fold in Fruity Pebbles until coated.
  4. With greased hands, press scoops of mixture into 4-5 inch circles on parchment paper.
  5. Drape circles over your molds to form a taco shape. Let set for 20-30 minutes until firm.
  6. In a bowl, whip heavy cream until stiff peaks form. Set aside.
  7. In a large bowl, beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
  8. Gently fold the whipped cream into the cream cheese mixture.
  9. Transfer filling to a piping bag with a star tip. Pipe into the set taco shells.
  10. Top with sprinkles and extra cereal. Serve immediately.

Notes

Grease your hands with butter or cooking spray to handle the sticky marshmallow mixture easily.