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Fruity Pebbles Cheesecake Tacos

Fruity Pebbles cheesecake tacos with colorful, crispy fried cereal shells and a creamy whipped cheesecake filling. Each taco is filled, then topped with whipped cream, extra Fruity Pebbles, and rainbow sprinkles for a crunchy-smooth bite.
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Prep Time 25 minutes
Cook Time 15 minutes
rest 1 hour
Total Time 1 hour 40 minutes
Servings: 12 tacos
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Shells
  • 12 wonton wrappers
  • 1 cup Fruity Pebbles cereal
  • 0.5 cup vegetable oil for frying
Cheesecake filling
  • 8 oz cream cheese, softened
  • 0.25 cup powdered sugar
  • 0.5 cup heavy cream
  • 0.5 tsp vanilla extract
Topping
  • whipped cream
  • more Fruity Pebbles
  • crushed cereal
  • rainbow sprinkles

Equipment

  • 1 frying thermometer
  • 1 frying pot

Method
 

Make the filling
  1. Crush 1/2 cup Fruity Pebbles cereal finely.
  2. In a bowl, combine cream cheese and powdered sugar and beat until fluffy.
  3. Whip heavy cream to soft peaks, then fold in vanilla extract.
  4. Whip the remaining 1/2 cup Fruity Pebbles into the cheesecake mixture for color and texture.
Fry the taco shells
  1. Heat vegetable oil in a frying pot to 350°F.
  2. Fry wonton wrappers in a taco shape in hot oil for 2-3 minutes until crispy.
  3. Drain fried shells on paper towels.
Assemble and chill
  1. Pipe cheesecake mixture into cooled shells.
  2. Top each taco with whipped cream, additional Fruity Pebbles, and rainbow sprinkles.
  3. Refrigerate for at least 1 hour before serving.

Notes

For the best crunchy shell, make sure the fried wonton wrappers are fully cooled before piping so the filling doesn’t soften them. Store assembled tacos covered in the refrigerator up to 2 days (they’ll lose some crispness). Freezing isn’t recommended. For a lighter option, use low-fat cream cheese and a reduced-fat whipped topping instead of heavy cream.