Ingredients
Equipment
Method
Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth.
- Gradually add the powdered sugar and beat until well combined.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined. Cover and refrigerate for at least 30 minutes.
Create the Taco Shells
- In a large, microwave-safe bowl, melt the marshmallows and butter in 30-second intervals, stirring until smooth.
- Quickly stir in the Fruity Pebbles cereal until evenly coated.
- Place a portion of the mixture between two sheets of parchment paper and roll to 1/4-inch thickness.
- Use a 4-inch round cutter to cut out circles. Drape each circle over the spine of a book or a similar object to create a taco shape. Let cool completely to harden (about 10-15 minutes).
Assemble the Tacos
- Transfer the chilled cheesecake filling to a piping bag.
- Pipe the filling into each hardened taco shell.
- Garnish with additional Fruity Pebbles and serve immediately.
Notes
Work quickly when making the shells as the mixture hardens fast.
Grease your hands with a little butter to prevent sticking.
Store leftovers in an airtight container in the refrigerator for up to 2 days, though they are best served fresh.
Grease your hands with a little butter to prevent sticking.
Store leftovers in an airtight container in the refrigerator for up to 2 days, though they are best served fresh.