Description
Fruity Pebbles Cheesecake Tacos are a fun and colorful dessert that combines the flavors of cheesecake with the crunch of Fruity Pebbles cereal, all served in a crispy cone.
Ingredients
- 1 cup Fruity Pebbles cereal
- 1 cup crushed graham crackers
- 1/4 cup white sugar
- 1/2 cup melted unsalted butter
- 8 ounces softened cream cheese
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla essence
- 1 cup heavy cream
- 1/2 cup additional Fruity Pebbles (for garnish)
- 6 small ice cream cones
Instructions
- Start by preheating your oven to 350°F (175°C).
- In a large bowl, mix together the Fruity Pebbles, crushed graham crackers, white sugar, and melted butter until everything is evenly coated.
- Shape the mixture into the insides of ice cream cones, pressing firmly to create a sturdy shell. Bake for 10-12 minutes until they are lightly golden. Let them cool completely.
- In another bowl, blend the softened cream cheese, confectioners’ sugar, and vanilla essence until the mixture is smooth and creamy.
- In a separate bowl, whip the heavy cream until it forms stiff peaks. Carefully fold this whipped cream into the cream cheese mixture until it is well combined and fluffy.
- Once the cones have cooled, use a piping bag or a spoon to generously fill each cone with the cheesecake mixture.
- Sprinkle the tops of each filled cone with extra Fruity Pebbles for a delightful crunch.
- Place the cones in the refrigerator for at least 30 minutes to allow the filling to firm up before serving.
Notes
- For a berry twist, fold in some crushed strawberries or blueberries into the cheesecake mixture.
- Swap the ice cream cones for waffle cones for an extra crunchy texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cone
- Calories: 290
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg