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Fruity Pebbles Cheesecake Tacos

Fruity Pebbles cheesecake tacos with crunchy fried Fruity Pebbles shells and a creamy, softly whipped cheesecake filling. Colorful sprinkles and extra cereal make every taco look like a fun dessert bite.
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Prep Time 25 minutes
Cook Time 15 minutes
Rest time 1 hour
Total Time 1 hour 40 minutes
Servings: 12 tacos
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Shells
  • 12 wonton wrappers
  • 1 cup Fruity Pebbles cereal
  • 0.5 cup vegetable oil Use enough for frying; amount will vary by pot size.
Cheesecake filling
  • 8 oz cream cheese Softened.
  • 0.25 cup powdered sugar
  • 0.5 cup heavy cream
  • 0.5 tsp vanilla extract
  • 0.5 cup Fruity Pebbles cereal Used for color and texture in the filling.
Toppings
  • 1 whipped cream
  • 0.25 cup more Fruity Pebbles Extra crushed or whole cereal for topping and dusting.
  • 0.25 cup crushed cereal For sprinkling on top (can be Fruity Pebbles).
  • 2 tbsp rainbow sprinkles

Equipment

  • 1 Dutch oven

Method
 

Prepare Fruity Pebbles for the shell (and reserve)
  1. Crush 1/2 cup Fruity Pebbles cereal finely so it’s powdery and clusters break up easily.
  2. Set the crushed cereal aside for later dusting, keeping it dry and ready for topping.
Make the cheesecake filling
  1. Beat softened cream cheese and powdered sugar until fluffy and smooth.
  2. Whip heavy cream to soft peaks, then fold it into the cream cheese mixture.
  3. Stir in vanilla extract until evenly incorporated.
  4. Whip the remaining 1/2 cup Fruity Pebbles into the cheesecake mixture for color and a lightly textured filling.
Fry the taco shells
  1. Heat vegetable oil in a Dutch oven to 350°F.
  2. Fry wonton wrappers in a taco shape in hot oil for 2-3 minutes until crispy and golden at the edges.
  3. Drain the fried shells on paper towels so they stay crisp.
Fill and finish
  1. Pipe the cheesecake mixture into cooled taco shells.
  2. Top each taco with whipped cream, additional Fruity Pebbles, and rainbow sprinkles.
Chill before serving
  1. Refrigerate the filled tacos for at least 1 hour so the filling sets and the shells hold their shape.

Notes

For the cleanest look, let the fried shells cool completely before piping so the cheesecake doesn’t melt or soften the shell. Refrigerate assembled tacos in a single layer for up to 2 days; they’re best within 24 hours to keep shells crisp. Freezing is not recommended because the shells lose crunch. If you need a lighter option, swap part of the heavy cream for full-fat Greek yogurt (reduce vanilla slightly if it thickens too much) and expect a slightly denser filling.