Ingredients
Scale
- 6 small flour tortillas (street taco size)
- 3 tablespoons unsalted butter (melted, for frying)
- ½ cup cinnamon sugar (for coating)
- 1½ cups Fruity Pebbles cereal (plus more for topping)
- 1 package (8 oz) cream cheese, softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (folded into filling)
Instructions
- Prepare the taco shells:
Brush both sides of each tortilla lightly with melted butter. In a skillet over medium heat, fry each tortilla for 30 to 45 seconds on each side until golden and slightly crisp. - Shape the tacos:
While still hot, fold the tortillas gently over a rolling pin or between chopsticks to form a taco shell. Let them cool slightly while holding the shape. - Coat the shells:
Immediately dip each warm shell into cinnamon sugar, ensuring even coverage. Then press each one gently into Fruity Pebbles cereal so the cereal sticks to the outer surface. Place on a wire rack to cool completely and firm up. - Make the cheesecake filling:
In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract. Mix until fully combined. Fold in the whipped topping until the mixture becomes airy and light. - Fill the taco shells:
Transfer the cheesecake mixture to a piping bag or a resealable plastic bag with one corner snipped. Pipe the filling generously into the cooled taco shells. - Garnish and serve:
Sprinkle extra Fruity Pebbles on top of the filling. Serve immediately for best texture or refrigerate for up to 1 hour before serving.
Notes
Make sure taco shells are fully cooled before adding the filling to prevent sogginess.
You can substitute Fruity Pebbles with other cereals like Cocoa Pebbles or crushed cornflakes.
Add a swirl of whipped cream or drizzle of white chocolate for a fancier presentation.
- Prep Time: 20
- Cook Time: 10