Fruity Pebbles Cheesecake Tacos (Printable Version)
Crunchy fruity cereal shells filled with smooth cheesecake mixture, topped with extra cereal for vibrant texture and taste.
# Ingredients:
→ Shell
01 -
720 ml colorful fruity cereal
02 -
115 g unsalted butter, melted
→ Filling
03 -
225 g cream cheese, softened
04 -
60 g powdered sugar, sifted
05 -
5 ml pure vanilla extract
06 -
240 ml whipped cream
→ Garnish
07 -
Additional colorful fruity cereal
# Steps:
01 -
Combine colorful fruity cereal with melted butter in a large bowl. Stir gently to thoroughly coat all pieces with butter without melting the cereal colors.
02 -
Press the coated mixture firmly into taco-shaped molds or the curved edges of a muffin tin, creating shells approximately 0.6 cm thick. Refrigerate for at least 30 minutes until shells are firm and hold their shape.
03 -
Beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes. Gradually incorporate powdered sugar and vanilla extract, scraping the bowl sides to avoid lumps.
04 -
Gently fold whipped cream into the cream cheese mixture using a rubber spatula, folding from bottom to top to maintain airiness without deflating.
05 -
Remove chilled shells from refrigerator and spoon or pipe a generous amount of the cheesecake filling into each shell, filling slightly to overflowing for an appealing look.
06 -
Sprinkle additional fruity cereal pieces over the filled shells, pressing lightly to adhere. Serve immediately to preserve crunch or refrigerate up to 2 hours before serving.
# Notes:
01 -
Allow cream cheese to reach room temperature for at least 1 hour to ensure a smooth filling.
02 -
Shells can be prepared up to 2 days ahead and stored airtight; filling keeps refrigerated for 24 hours.
03 -
For stability at outdoor events, freeze assembled tacos for 10 minutes before serving.