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Two vibrant Fruity Pebbles cheesecake dessert tacos sitting upright on a white surface, with colorful cereal sprinkled around them.

Fruity Pebbles Cheesecake Tacos (The Ultimate Viral Dessert)

The ultimate guide to making viral Fruity Pebbles Cheesecake Tacos! This recipe features a super crispy, cereal-coated shell and a creamy, delicious no-bake cheesecake filling for the perfect fun and colorful party dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 tacos
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 8 small (6-inch) flour tortillas
  • 4 tbsp unsalted butter, melted
  • 3 cups Fruity Pebbles cereal, divided
  • 8 oz cream cheese, softened Full-fat, block style
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream, cold
  • 1 tsp vanilla extract

Equipment

  • 1 Electric Mixer
  • 1 Food processor
  • 1 Piping Bag

Method
 

  1. Place 2.5 cups of the Fruity Pebbles cereal in a food processor and pulse until coarsely crushed. Spread onto a shallow plate.
  2. Preheat oven to 375°F (190°C). Brush both sides of each tortilla with melted butter. Press each side firmly into the crushed cereal to coat.
  3. Drape the coated tortillas over two bars of your oven rack. Bake for 8-10 minutes until golden and crispy. Let cool completely.
  4. In a large bowl, beat softened cream cheese with an electric mixer until smooth. Add powdered sugar and beat until combined. Mix in vanilla extract.
  5. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream and the remaining 1/2 cup of whole Fruity Pebbles into the cream cheese mixture.
  6. Transfer the cheesecake filling to a piping bag. Pipe the filling evenly into the cooled taco shells. Garnish with more cereal if desired and serve immediately.

Notes

For the best results, serve these tacos immediately after assembling to maintain the crispy texture of the shell.
Store leftover shells and filling separately in the refrigerator for up to 2 days.