Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup Fruity Pebbles cereal, crushed
- 1/2 cup heavy cream, whipped
- 1/4 cup milk
- 6 small flour tortillas
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a baking sheet.
- Step 2: In a large bowl, beat together the softened cream cheese and sugar until smooth and creamy. Beat in the vanilla extract and eggs one at a time, mixing well after each addition. Stir in 1/2 cup of the crushed Fruity Pebbles.
- Step 3: Gently fold in the whipped cream until just combined. Add the milk and stir until smooth.
- Step 4: Warm the flour tortillas according to package directions (usually in a dry skillet or microwave). Spoon about 1/4 cup of the cheesecake mixture into the center of each tortilla.
- Step 5: Fold the tortillas in half to form a taco shape. Sprinkle the remaining crushed Fruity Pebbles over the top of the tacos.
- Step 6: Place the tacos on the prepared baking sheet and bake for 12-15 minutes, or until the filling is set and the edges are lightly golden brown. Let cool slightly before serving.
Notes
- Store leftover Fruity Pebbles Cheesecake Tacos in an airtight container in the refrigerator for up to 2 days.
- For a warm, gooey center, reheat the tacos in the microwave for 15-20 seconds or until heated through.
- Serve these fun tacos with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra decadent treat.
- To prevent the tortillas from becoming soggy, ensure the cheesecake filling is completely cooled before assembling the tacos.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American