Ingredients
- Flour tortillas (6-inch): 6
- Unsalted butter, melted: 2 tablespoons
- Fruity Pebbles cereal, crushed: 1 cup
- Cream cheese, softened: 8 ounces
- Powdered sugar: 1/2 cup
- Vanilla extract: 1 teaspoon
- Heavy cream: 1/4 cup
- Fruity Pebbles cereal, whole: 1/4 cup (for garnish)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Brush both sides of the flour tortillas with melted butter.
- Step 2: Sprinkle the crushed Fruity Pebbles cereal evenly over both sides of the buttered tortillas. Gently press the cereal into the tortilla so it adheres.
- Step 3: Bake the tortillas on a baking sheet for 5-7 minutes, or until they are lightly golden and crisp. Remove from oven and immediately shape into taco shells by draping over an object (like a rolling pin) to cool and harden. Let cool completely.
- Step 4: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gradually add the heavy cream and continue beating until the mixture is light and fluffy.
- Step 5: Spoon or pipe the cheesecake filling into the cooled Fruity Pebbles taco shells.
- Step 6: Garnish with whole Fruity Pebbles cereal and serve immediately, or chill for later.
Notes
- To prevent soggy taco shells, store leftover Fruity Pebbles Cheesecake Tacos in an airtight container in the refrigerator.
- These tacos are best served cold, so no reheating is needed – just grab and enjoy!
- A dollop of whipped cream or a drizzle of white chocolate can add an extra touch of sweetness and visual appeal.
- For the best Fruity Pebbles adhesion, slightly warm the tortillas in the microwave for a few seconds before brushing with butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American