Fruity Pebbles Cheesecake Tacos combine the crunch of cereal taco shells with a smooth, marshmallow cheesecake filling for a fun, festive dessert.

Scale

For the Taco Shells:

For the Cheesecake Filling:

Optional Toppings:

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Make the taco shells: In a large saucepan, melt the butter over medium heat. Add marshmallows and stir until fully melted. Remove from heat and stir in Fruity Pebbles until evenly coated.
While the mixture is still warm, shape into taco shells by forming over a rolling pin, spoon handle, or similar rounded mold. Let cool and harden completely.
Make the cheesecake filling: Beat cream cheese until smooth. Add powdered sugar and vanilla extract; mix until combined. Gently fold in whipped topping and 1/2 cup Fruity Pebbles.
Chill the filling for at least 1 hour.
When ready to serve, spoon or pipe the cheesecake filling into each taco shell.
Garnish with extra Fruity Pebbles, melted chocolate, or toppings of choice.
Serve immediately for best texture.

Work quickly when forming the taco shells—once the cereal mix cools, it sets fast.

Wet or oil your hands to prevent sticking.

Chill filling thoroughly before assembly.

Assemble tacos just before serving to prevent sogginess.

Store shells and filling separately for up to 2 days; filling can be frozen.