Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup Fruity Pebbles cereal, crushed
- 1/4 cup milk
- 6 small flour tortillas
- Whipped cream, for serving (optional)
- Additional Fruity Pebbles cereal, for garnish (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the vanilla extract.
- Step 2: Add the eggs one at a time, mixing well after each addition. Stir in the crushed Fruity Pebbles and milk until just combined. Be careful not to overmix.
- Step 3: Warm the tortillas briefly in a microwave or dry skillet to make them more pliable. Fill each tortilla with about 1/4 cup of the cheesecake mixture.
- Step 4: Fold the tortillas in half to form a taco shape. Place the filled tacos in a lightly greased baking dish.
- Step 5: Bake for 12-15 minutes, or until the cheesecake filling is set and the tortillas are lightly golden brown.
- Step 6: Let the tacos cool slightly before serving. Top with whipped cream and extra Fruity Pebbles, if desired.
Notes
- Store leftover Fruity Pebbles Cheesecake Tacos in an airtight container in the refrigerator for up to 3 days.
- For a warm, gooey center, gently reheat the tacos in the microwave for 15-20 seconds.
- Serve these fun tacos with a side of fresh berries for a delightful contrast of textures and flavors.
- To prevent the cereal from getting soggy, add the crushed Fruity Pebbles to the batter just before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American