Fruity Pebbles Cheesecake Tacos: A Sweet Twist on Dessert Fun

A fun and colorful dessert made with crispy Fruity Pebbles taco shells and creamy cheesecake filling, perfect for parties and gatherings.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C).
In a bowl, mix the Fruity Pebbles and melted butter until well combined.
Press the mixture into the cups of a nonstick muffin tin to form taco shells.
Bake for 10-12 minutes or until the shells are slightly golden.
Allow the shells to cool completely before removing them from the tin.
In another bowl, combine the cream cheese, powdered sugar, and vanilla. Mix until smooth.
Fold in the whipped cream until well blended.
Fill the cooled taco shells with the cheesecake mixture just before serving.
Top with fresh berries, if desired, and serve immediately.

For best results, make the cheesecake filling a day in advance. Don’t fill the shells too early to ensure they remain crunchy.