I stumbled upon this vibrant no-bake dessert that features crunchy, colorful cereal shells shaped like tacos and filled with a fluffy, creamy cheesecake mixture—a fun, nostalgic treat perfect for gatherings and easy to make at home.

Why You’ll Love This Recipe

I love how it combines the playful crunch of Fruity Pebbles with smooth cheesecake filling, bringing a rainbow of flavors and textures into a handheld bite. It’s quick to whip together, kid-approved, and makes a visually stunning centerpiece without complicated baking.

ingredients

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

3 cups Fruity Pebbles cereal (or any colorful fruity cereal)
½ cup unsalted butter, melted
8 oz cream cheese, softened
½ cup powdered sugar, sifted
1 teaspoon vanilla extract
1 cup whipped cream
Additional Fruity Pebbles for garnish

directions

Make the shells
In a bowl, stir together the cereal and melted butter until every piece is coated. Press firmly into taco-shaped molds or the backs of muffin tins lined with foil or parchment. Chill in the fridge for at least 30 minutes until set.
Prepare the cheesecake filling
Beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing until silky. Carefully fold in the whipped cream until the mixture is light and airy.
Assemble
Remove the chilled cereal shells. Spoon or pipe the cheesecake filling into each shell. Sprinkle extra Fruity Pebbles on top for added crunch and color.
Serve or store
Enjoy immediately for maximum crispness, or chill briefly for a firmer texture.

Servings and timing

I typically get about 10 tacos from this recipe.

Prep time: ~25 minutes
Chill time: 30 minutes
Total time: ~55 minutes

storage/reheating

I store these in an airtight container in the fridge for up to 3 days, though the shells gradually soften. For best results, I keep shells and filling separate, assembling just before serving. No reheating needed—these are meant to be enjoyed cold.

Variations

Use Cocoa Pebbles instead and add a dash of mocha extract for a chocolatey twist.
Swap in gluten-free cereal and dairy-free alternatives for a vegan-friendly version.
Stir mini chocolate chips, lemon zest, or crushed freeze-dried berries into the filling.
Top with sprinkles, crushed cookies, edible flowers, or a drizzle of melted white or dark chocolate.

FAQs

How do I prevent the cereal shells from falling apart?

I make sure every piece of cereal is well coated in butter and press the mixture firmly into the molds. Chilling for at least 30 minutes helps them set solidly.

Can I swap out the cereal?

Absolutely—I’ve used Trix, Fruit Loops, or Cocoa Pebbles for different flavor profiles, and they all turn out great.

How do I keep the filling light and fluffy?

I whip the cream cheese until smooth first, then gently fold in the whipped cream, being careful not to overmix so the filling stays airy.

Can I make this ahead of time?

Yes, I often prepare the shells and filling the day before. I just assemble them right before serving to keep that crisp-shell texture.

What toppings suit this dessert best?

I love adding extra cereal for crunch, but mini chocolate chips, sprinkles, citrus zest, or a drizzle of chocolate are all fun and delicious options.

Conclusion

These Fruity Pebbles Cheesecake Tacos bring together bright colors, creamy cheesecake, and crunchy cereal shells in a playful and irresistible dessert. They’re effortless to make, endlessly customizable, and guaranteed to delight both kids and adults. Whether for a special occasion or a fun weekend treat, I find they always steal the show—and bring big smiles with every bite.