I’ve taken playful cereal nostalgia and turned it into a fun dessert—crunchy Fruity Pebbles taco shells filled with a creamy, no-bake cheesecake. Bright, colorful, and surprisingly easy! Fruity Pebbles Cheesecake Tacos

Why You’ll Love This Recipe

I love how this recipe brings together textures and colors: crispy, buttery cereal shells paired with silky cheesecake filling. They’re ready in under an hour, require no baking, and are perfect for parties or just indulging my sweet tooth. Plus, the kids (and I!) find them irresistible!

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups Fruity Pebbles cereal
½ cup unsalted butter, melted
8 oz cream cheese, softened
1 cup granulated sugar (or ½ cup powdered sugar—either works; I use ¾ cup)
2 Tbsp sour cream
1 tsp vanilla extract
1 cup whipped cream (homemade or cool whip)
Extra Fruity Pebbles for garnish

Directions

Make the cereal shells
I mix the Fruity Pebbles and melted butter until every piece is coated. Then, I press the mixture firmly into taco shell molds or over the back of a muffin tin cup. Chill in the fridge for about 30 minutes until they firm up.
Prepare the cheesecake filling
In a bowl, I beat the softened cream cheese with sugar, sour cream, and vanilla until smooth and lump-free.
Lighten the filling
I gently fold in the whipped cream using a spatula, preserving as much air as possible so it stays light and fluffy.
Assemble the tacos
Once the shells are chilled and set, I fill them generously with the cheesecake mixture. Then I top each one with extra Fruity Pebbles for an added crunch.
Chill and serve
Serve immediately for the best texture or chill for another 20 minutes if I want a firmer filling.

Servings and timing

This yields about 6 tacos. Prep time is around 15 minutes, with a chill time of 20–30 minutes, so total ready time is roughly 40–45 minutes

Variations

I sometimes swap in other colorful cereals like Trix or Cocoa Pebbles.
To add berry flavor, I stir in fresh blueberry or strawberry puree into the filling.
For a chocolate twist, I drizzle melted white or dark chocolate over the top after filling.

Storage/reheating

I store leftovers in an airtight container in the refrigerator. They taste best if eaten within 2–3 days, though the shells soften over time. If I’m prepping ahead, I make the shells and filling separately, then fill right before serving.

FAQs

How do I prevent the cereal shells from crumbling?

I make sure every cereal piece is well coated in melted butter and really press the mixture into the molds. A solid chill time of at least 30 minutes helps everything hold together.

Can I make this vegan or dairy-free?

Absolutely! I swap cream cheese and sour cream with dairy-free alternatives and use a plant-based whipped topping. Use vegan butter to bind the shells.

Can I prepare these ahead of time?

Yes—I can make the cereal shells up to a day ahead and keep them in a sealed container. I keep the filling chilled separately and assemble shortly before serving.

What toppings work well other than cereal?

I love adding fresh berries, chopped nuts, sprinkles, or even a drizzle of melted chocolate or fruit coulis for extra flair.

Why isn’t my filling thick enough?

It could be that my cream cheese wasn’t at room temperature or my whipped cream was under-whipped. I make sure both are prepped properly and give the assembled tacos an extra chill in the fridge to firm up.

Conclusion

I always enjoy serving these Fruity Pebbles Cheesecake Tacos—they’re bright, nostalgic, and crowd-pleasing. With minimal effort, no baking, and endless room for customization, they’ve become a go-to treat for family gatherings, birthdays, or whenever I crave something playful and sweet.

Fruity Pebbles Cheesecake Tacos

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Author: Sue
Prep Time: 15 mins
Cook Time: 3 mins (microwave heating)
Total Time: 45 mins (including chilling)
Yield: 8 tacos
Category: Dessert
Method: Microwave & No‑Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Colorful and fun dessert tacos made with Fruity Pebbles and marshmallow shells filled with creamy cheesecake.

Ingredients

3½ cups Fruity Pebbles cereal
3 cups mini marshmallows
¼ cup unsalted butter
8 oz cream cheese, softened
¼–½ cup granulated sugar (adjust to taste)
2 tablespoons sour cream
1 teaspoon vanilla extract
Optional: extra Fruity Pebbles for topping

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Instructions

Prepare taco shells: In a microwave‑safe bowl, combine 3½ cups Fruity Pebbles, 3 cups mini marshmallows, and ¼ cup butter. Microwave on high 2–3 minutes, stirring halfway, until melted and combined. Press mixture into taco-shaped molds or a greased muffin tin. Let cool and firm.
Make cheesecake filling: In a bowl, beat 8 oz softened cream cheese with ¼–½ cup sugar until smooth. Mix in 2 Tbsp sour cream and 1 tsp vanilla until creamy.
Fill shells: Gently spoon or pipe cheesecake filling into cooled Fruity Pebble taco shells.
Garnish: Sprinkle extra Fruity Pebbles on top if desired.
Chill before serving: Refrigerate assembled tacos for at least 30 minutes to set.

Notes

Adjust sugar in filling to your preferred sweetness.
Ensure shells are completely cool before filling to prevent melting the cheesecake.
Serve immediately after chilling to keep shells crisp.