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Delicious fruity pebbles cheesecake tacos arranged on a colorful platter

Classic Fruity Pebbles Cheesecake Tacos

These fun and colorful cheesecake tacos feature crispy tortillas coated in Fruity Pebbles, filled with a creamy, sweet cheesecake mixture, offering a delightful and nostalgic dessert experience.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8 tacos
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the "Taco Shells"
  • 8-10 small flour tortillas
  • 4 tbsp unsalted butter melted
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon optional
For the Cheesecake Filling
  • 8 oz full-fat cream cheese softened to room temperature
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream cold
  • 1.5 cups Cool Whip thawed
For the Coating and Assembly
  • 2 cups Fruity Pebbles cereal lightly crushed
  • 1/2 cup white chocolate chips melted

Equipment

  • Oven
  • Small bowl
  • Pastry brush
  • Oven rack
  • Taco stand (optional)
  • Large bowl
  • Electric mixer
  • Shallow dish or Ziploc bag
  • Rolling pin (optional)
  • Microwave-safe bowl
  • Parchment-lined tray
  • Spoon or pastry bag

Method
 

Prepare the Taco Shells
  1. Preheat oven to 375°F (190°C). Mix granulated sugar and cinnamon. Brush tortillas with melted butter and sprinkle with the sugar-cinnamon mixture.
  1. Drape tortillas over oven rack bars or use a taco stand. Bake for 8-12 minutes until crispy and cool completely.
Make the Cheesecake Filling
  1. Beat cream cheese and powdered sugar until smooth, then stir in vanilla extract.
  1. Whip heavy cream to stiff peaks and gently fold into the cream cheese mixture, or fold in thawed Cool Whip.
Crush the Fruity Pebbles
  1. Lightly crush Fruity Pebbles in a dish or bag to create a mix of crumbs and larger pieces.
Melt the White Chocolate
  1. Melt white chocolate chips in the microwave, stirring in 30-second intervals until smooth.
Assemble the Tacos - Dip and Coat
  1. Dip the top edge of each cooled taco shell into melted white chocolate, then immediately press into crushed Fruity Pebbles. Repeat for all shells and chill briefly.
Fill the Tacos
  1. Spoon the cheesecake filling into each coated taco shell.
Chill and Serve
  1. Refrigerate the filled tacos for at least 30 minutes to an hour to allow the filling to set.
Enjoy
  1. Serve chilled and enjoy these vibrant, delicious treats!

Notes

For best results, make sure your cream cheese is completely softened and your heavy cream is very cold before whipping. You can adjust the amount of Fruity Pebbles for coating based on your preference for crunch and color. These tacos are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.