Description
These Fruity Pebbles Cheesecake Tacos are a delightful combination of crispy taco shells filled with a creamy cheesecake mixture and topped with colorful Fruity Pebbles. Perfect for parties or a fun dessert at home!
Ingredients
Scale
- Mini taco shells
- 8 oz (226 g) cream cheese
- 1 cup (120 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- 1 cup (30 g) crushed Fruity Pebbles
Instructions
- Prepare the taco shells: If you’re using store-bought mini taco shells, you can skip this step! But if you’re making your own, preheat your oven to 375°F (190°C). Cut flour tortillas into circles using a cookie cutter, then drape them over the edges of an oven-safe muffin tin. Bake for about 10-12 minutes until they’re crispy. Let them cool completely.
- Make the cheesecake filling: In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Beat on medium speed until smooth and creamy, around 3-5 minutes. If it’s too thick, you can add 1-2 tbsp of milk to loosen it up.
- Add the fruity touch: Gently fold in crushed Fruity Pebbles into the cheesecake mixture.
- Fill the taco shells: Using a spatula or a piping bag, fill each taco shell generously with the cheesecake filling.
- Top it off: Sprinkle more Fruity Pebbles on top of each filled taco for that extra color and crunch.
Notes
Make sure your cream cheese is at room temperature before mixing to prevent lumps. Fill the taco shells right before serving to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 200
- Fat: 8
- Carbohydrates: 30
- Protein: 3
Keywords: Fruity Pebbles, cheesecake, tacos, dessert, easy recipe