Directions
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Begin by crushing the Fruity Pebbles. Use a large ziplock bag and a rolling pin for a tremendous result, ensuring they are well-crushed for the desired texture.
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In a separate bowl, mix the crushed Fruity Pebbles with the melted butter until they are evenly combined.
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Next, press this vibrant mixture into taco-shaped molds, making sure the shell forms are firmly packed. Place in the refrigerator until firm, about 30 minutes.
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While the taco shells are setting, take another bowl and whip the heavy cream until stiff peaks form. This will add a tremendous amount of fluffiness to your cheesecake filling.
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In a different bowl, blend the softened cream cheese, powdered sugar, and vanilla extract. Mix until the mixture is creamy and smooth.
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Gently fold the whipped cream into the cream cheese mixture. This step is crucial as it keeps the filling light and airy.
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Carefully remove the taco shells from the molds and fill them with the cheesecake filling. Use a piping bag for a more precise and clean presentation.
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Finally, drizzle with your choice of chocolate or caramel sauce and, if desired, add seasonal fruit for an extra touch of freshness.
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Serve the Fruity Pebbles Cheesecake Tacos immediately for the best texture, or chill in the refrigerator for a bit before serving.
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