Ingredients
Equipment
Instructions
Make the Taco Shells
- In a large saucepan, melt the butter over low heat. Add the mini marshmallows and stir continuously until they are completely melted and smooth.
- Remove the pan from the heat and immediately stir in the Fruity Pebbles cereal. Mix until the cereal is evenly coated.
- Scoop 1/4 cup of the warm mixture onto parchment paper. Place another piece of parchment on top and flatten into a 4-inch circle. Work quickly.
- Carefully drape the circle over the spine of a book or the handle of a wooden spoon to create a taco shape. Let it cool and harden completely, about 10-15 minutes.
Prepare the Cheesecake Filling
- In a large bowl, use an electric mixer to beat the softened cream cheese until smooth.
- Add the powdered sugar and vanilla extract and beat until smooth and combined.
- In a separate chilled bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until just combined. Chill for at least 30 minutes.
Assemble the Tacos
- Transfer the chilled cheesecake filling to a piping bag. Pipe the filling into each cooled Fruity Pebbles taco shell.
- Garnish with extra Fruity Pebbles if desired and serve immediately.
Notes
Work quickly when forming the taco shells as the marshmallow mixture sets fast.
For best results, make sure the heavy cream and mixing bowl are well-chilled before whipping.
Store leftovers in an airtight container in the refrigerator for up to 2 days, though shells will soften over time.
For best results, make sure the heavy cream and mixing bowl are well-chilled before whipping.
Store leftovers in an airtight container in the refrigerator for up to 2 days, though shells will soften over time.
