Ingredients
Equipment
Method
- In a large pot over low heat, melt butter. Add mini marshmallows and stir until completely melted and smooth.
- Remove from heat and fold in Fruity Pebbles cereal until fully coated.
- Working quickly, scoop cereal mixture and form into taco shapes by pressing over a rolling pin or taco mold. Let cool and set.
- In a bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, beat again until creamy.
- Whip heavy cream in a separate bowl until stiff peaks form. Fold into the cream cheese mixture.
- Spoon or pipe the cheesecake filling into the cooled Fruity Pebbles taco shells.
- Chill for at least 30 minutes before serving.
Notes
For an extra burst of flavor, try adding a splash of lemon juice to the cheesecake filling or top with fresh fruit before serving.