Imagine biting into a crunchy, colorful taco shell, coated with crushed Fruity Pebbles, only to be met with a silky, creamy cheesecake filling inside. These Fruity Pebbles Cheesecake Tacos are a joyful mash-up of dessert fun and nostalgic cereal vibes, guaranteed to make both kids and adults grin with every bite.

Perfect for parties, brunches, or whenever you need a pop of color and sweetness in your day, these tacos are as delightful to look at as they are to eat. They’re an instant crowd-pleaser and surprisingly easy to make at home.

What Kind of Shell Should I Use for Fruity Pebbles Cheesecake Tacos?

The magic starts with a taco shell made from soft flour tortillas, baked or fried until crisp, then coated in white chocolate and rolled in crushed Fruity Pebbles. You want something sturdy yet light, so it holds up to the creamy filling without getting soggy.

Ingredients for the Fruity Pebbles Cheesecake Tacos

Flour Tortillas: The base for your taco shells—choose small, soft ones for easy shaping.
White Chocolate Chips: For coating the shells and helping the cereal stick.
Fruity Pebbles Cereal: Adds crunch, color, and that signature fruity sweetness.
Cream Cheese: The heart of the cheesecake filling, rich and tangy.
Powdered Sugar: Sweetens the cheesecake mixture without graininess.
Vanilla Extract: Adds warmth and depth to the filling.
Heavy Cream: Whipped in to lighten the cheesecake mixture, making it silky smooth.

How To Make the Fruity Pebbles Cheesecake Tacos

Step 1: Prepare the Taco Shells

Cut small circles from the flour tortillas (use a large cookie cutter or a cup). Fry or bake them into taco shapes, then let them cool completely.

Step 2: Coat with White Chocolate & Cereal

Melt the white chocolate chips and dip the edges of each shell. Roll the dipped edges in crushed Fruity Pebbles, pressing gently so they adhere. Let set on parchment paper.

Step 3: Make the Cheesecake Filling

Beat softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold it gently into the cream cheese mixture for a light, mousse-like texture.

Step 4: Assemble the Tacos

Pipe or spoon the cheesecake filling into each prepared shell. Sprinkle extra Fruity Pebbles on top for more crunch and color.

Serving and Storing Fruity Pebbles Cheesecake Tacos

Serve these tacos fresh for the ultimate crunch, but they can be stored in the fridge for up to 24 hours. Keep the shells and filling separate if making ahead, and assemble just before serving to avoid sogginess.

Frequently Asked Questions

Can I use graham cracker shells instead?

Yes! Graham cracker taco shells are a fun alternative and add a slightly nutty taste.

How do I keep the shells crispy?

Store them in an airtight container and only fill right before serving.

Can I make them ahead?

You can prepare the components in advance, but assemble them at the last minute.

Can I use other cereals?

Absolutely! Try Cocoa Pebbles, Frosted Flakes, or even crushed Oreos for a twist.

How do I store leftovers?

Keep them refrigerated in a single layer, but note they’re best enjoyed fresh.

Want More Dessert Ideas?

If you love these Fruity Pebbles Cheesecake Tacos, you’ll probably enjoy these other favorites:

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try a different cereal? Add some fresh fruit? I love hearing how you make these treats your own. Questions are welcome too—let’s help each other dessert smarter!

Fruity Pebbles Cheesecake Tacos

Author: Jam Scott
Total Time: 30 minutes
Yield: 6 servings

Print Recipe

Description

Crunchy, colorful taco shells coated in Fruity Pebbles and filled with a luscious cheesecake filling—these tacos are a playful, delicious dessert that’s as fun to make as it is to eat.

Ingredients

6 small flour tortillas

1 cup white chocolate chips

1 cup Fruity Pebbles cereal, crushed

8 oz cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1/2 cup heavy cream

Instructions

Cut tortillas into small circles and fry or bake into taco shapes. Let cool.
Melt white chocolate and dip taco edges, then roll in crushed Fruity Pebbles. Let set.
Beat cream cheese, powdered sugar, and vanilla until smooth.
Whip heavy cream to stiff peaks; fold into cream cheese mixture.
Pipe or spoon filling into taco shells and sprinkle extra Fruity Pebbles on top

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Desserts