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Close up of rainbow-colored Fruity Pebbles Cheesecake Tacos with thick piped star-swirl cheesecake filling.

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

Vibrant Fruity Pebbles Cheesecake Tacos featuring a crunchy, marshmallow-bonded cereal shell filled with a velvety, star-swirled cream cheese mousse. A no-bake, Pinterest-perfect treat that combines nostalgic flavors with gourmet presentation.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 tacos
Course: Desserts, Snacks
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Taco Shells
  • 5 cups Fruity Pebbles Cereal Plus extra for garnish
  • 10 oz Mini Marshmallows Approx. 283g
  • 4 tbsp Unsalted Butter 56g
Cheesecake Filling
  • 16 oz Cream Cheese 450g, softened to room temperature
  • 1.5 cups Powdered Sugar 180g
  • 1 cup Heavy Whipping Cream 240ml, cold
  • 1 tsp Vanilla Extract

Equipment

  • 1 Large pot For melting marshmallows
  • 1 Muffin Tin Used upside down to shape taco shells
  • 1 Piping Bag with Star Tip For the star-swirl filling

Method
 

Prepare the Shells
  1. Melt butter and marshmallows in a pot over low heat until smooth.
  2. Fold in the Fruity Pebbles cereal until fully coated.
  3. Flatten 1/3 cup scoops into circles and drape over the back of a muffin tin to set into a taco shape.
Prepare the Filling
  1. Beat cream cheese, powdered sugar, and vanilla until smooth.
  2. In a separate bowl, whip heavy cream to stiff peaks, then fold into the cream cheese.
  3. Pipe the filling into the set shells and garnish with extra cereal and powdered sugar.

Notes

Work quickly while the cereal mixture is warm to ensure proper shaping.
Use full-fat brick cream cheese for the best piping stability.