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Amazing Fruity Pebbles Cheesecake Tacos for a Sweet Treat!

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Experience a delightful fusion of creamy cheesecake and crispy taco shells, all topped with colorful Fruity Pebbles. These Fruity Pebbles Cheesecake Tacos are not just a dessert; they are a whimsical treat that brings joy to any gathering!

Ingredients

  • Small flour tortillas (street taco size)
  • Granulated sugar
  • Ground cinnamon
  • Neutral oil (vegetable, canola, or coconut oil)
  • Block of full-fat cream cheese, softened to room temperature
  • Confectioners' sugar (powdered sugar)
  • Pure vanilla extract
  • Heavy cream, whipped to stiff peaks
  • Milk (1-2 tablespoons, if needed)
  • Generous amount of Fruity Pebbles cereal
  • Whipped cream (for garnish, optional)
  • Melted white chocolate (for garnish, optional)

Instructions

  1. Prepare the No-Bake Cheesecake Filling: In a large mixing bowl, beat the softened full-fat cream cheese with an electric mixer until it's super smooth and fluffy, with no lumps. Gradually add the confectioners' sugar, beating until fully incorporated and creamy. Stir in the vanilla extract. In a separate, chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Cover the bowl and refrigerate for at least 30 minutes to allow it to firm up slightly.
  2. Make the Sweet 'Taco' Shells: In a shallow dish, combine the granulated sugar and ground cinnamon (if using). Heat about 1 inch of neutral oil in a small, sturdy pot or deep skillet over medium heat until it reaches about 350-375°F (175-190°C). Carefully place one flour tortilla into the hot oil. Fry for about 15-30 seconds per side, until golden brown and slightly crisp.
  3. Shape the Shells: As soon as you remove a tortilla from the oil, immediately transfer it to a wire rack lined with paper towels to drain excess oil. While it's still hot and pliable, gently drape it over a rolling pin, a taco stand, or the handle of a wooden spoon to create the taco shape. Press gently to help it hold its form as it cools and crisps up. Repeat with the remaining tortillas.
  4. Coat the Shells with Cereal: Once the shaped shells have cooled completely and are crisp, brush a thin layer of melted white chocolate on the outside of the shell and immediately press it into a bowl of Fruity Pebbles, or gently spread a thin layer of the cheesecake filling on the outside before pressing into the cereal. Place the coated shells on a clean tray.
  5. Assemble Your Tacos: Remove the chilled cheesecake filling from the refrigerator. Spoon it into a piping bag fitted with a large star tip or simply use a spoon. Carefully fill each Fruity Pebbles-coated taco shell with the cheesecake filling, ensuring they're generously packed.
  6. Garnish and Serve: Add a small dollop of whipped cream on top of the filling in each taco. Sprinkle generously with more Fruity Pebbles cereal and drizzle with melted white chocolate if desired. Serve immediately.

Nutrition

Keywords: Work quickly after frying the tortillas while they are still hot and flexible for shaping. To keep the Fruity Pebbles crunchy, coat the shells just before filling or serving. The cheesecake filling can be made a day in advance, and the taco shells can be prepared ahead of time as well.

Find it online: https://crumella.com/amazing-fruity-pebbles-cheesecake-tacos-for-a-sweet-treat/