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Detailed view of the cereal taco shell showing the translucent sugary glaze. (Fruity Pebbles Cheesecake Tacos)

Fruity Pebbles Cheesecake Tacos: The Ultimate No-Bake Cereal Dessert

Viral Fruity Pebbles Cheesecake Tacos featuring a crunchy cereal-marshmallow shell, thick cream cheese filling, and airy whipped cream dollops. A perfect, colorful no-bake dessert for parties and Pinterest-worthy handheld treats.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 tacos
Course: Dessert, Snack
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Cereal Taco Shells
  • 6 cups Fruity Pebbles Cereal Divided use
  • 10 oz Mini Marshmallows One standard bag
  • 4 tbsp Unsalted Butter European style preferred
Cheesecake Filling & Topping
  • 16 oz Cream Cheese Full-fat, softened
  • 1 cup Powdered Sugar Sifted
  • 1.5 cups Heavy Whipping Cream Divided (1/2 cup for filling, 1 cup for topping)
  • 1 tsp Vanilla Extract

Equipment

  • 1 Large Non-Stick Pot For melting marshmallows
  • 1 Muffin Tin Used upside down to shape the taco shells
  • 2 Piping Bag One for cheesecake, one for whipped cream

Method
 

Prepare the Shells
  1. Melt butter and marshmallows in a large pot over low heat until a translucent sugary glaze forms.
  2. Fold in cereal, then flatten 1/3 cup portions into circles and drape over a muffin tin to create a taco curve.
Assemble
  1. Beat cream cheese and sugar; fold in 1/2 cup whipped cream to create a thick matte-finish filling.
  2. Pipe filling into shells, top with three precise whipped cream dollops and raw cereal flakes.

Notes

Grease your hands before shaping the cereal to prevent sticking.
Ensure the shells are completely cool and set before adding the cheesecake filling.