If your sweet tooth had a dream dessert list, fruity pebbles cheesecake tacos would be right at the top. Crunchy, creamy, and fruity with just the right amount of flair, they’re the kind of treat that brings out your inner kid while still impressing at any gathering or special occasion. Think cheesecake fruity pebbles magic tucked inside a crispy wonton shell, topped with fresh berries. Basically, dessert threw a glitter party.
The first time I made these, my wife said, “These are like dessert tacos from the future.” I brought them to a friend’s brunch potluck, and every single person asked for the recipe. One mom even said her picky eater finally ate fruit thanks to the “rainbow taco.” So yeah, these little gems are now on permanent dessert rotation in our house.
Why You’ll Love These Fruity Pebbles Cheesecake Tacos
First off, hello nostalgia. Fruity Pebbles brings that Saturday morning cartoon vibe, while the rich cheesecake filling keeps it grown and grounded. These tacos are:
- Super easy and quick (we’re talking 30 minutes tops!)
- No baking required (yes, please!)
- Ideal for parties, brunches, or “I need dessert NOW” cravings
- Crunchy, creamy, fruity, and so Instagrammable
And if you’re already obsessed with loaded cheesecake tacos or fruity pebbles cheesecake cake, you’re going to fall hard for these.
Ingredients You’ll Need
Here’s what brings the magic:
- Cream cheese (for that rich, dreamy base)
- Sugar, sour cream & vanilla (classic cheesecake flair)
- Fruity Pebbles cereal (crushed into the filling + for coating = extra crunch!)
- Wonton wrappers (they fry up into mini taco perfection)
- Fresh strawberries & blueberries (because fruit = balance, right?)
- Optional honey drizzle and cinnamon sugar (because we don’t skip on the sparkle)
👩🍳 Full ingredient list and measurements are just below in the recipe card.
How to Make Fruity Pebbles Cheesecake Tacos
1. Let’s Talk Taco Shells
Heat a little oil in your skillet no deep fryer needed. Fold your wonton wrappers into that classic taco shape using tongs (or the spoon trick), then give them a quick fry 30 seconds a side is plenty. Drain them on paper towels, and while they’re still warm, you can roll them in cinnamon sugar. Not mandatory, but highly recommended.
2. Whip Up the Cheesecake Filling
Grab a bowl and blend together softened cream cheese, sugar, sour cream, and vanilla. You want it smooth and creamy like your favorite bakery-style frosting. Then gently fold in your crushed Fruity Pebbles. That’s your texture and your color pop!
3. Assemble the Tacos
Spoon or pipe the cheesecake filling into each taco shell. Press the edges into more Fruity Pebbles (it sticks beautifully). They’ll look like tiny rainbow masterpieces.
4. Top with Berries
Layer on those fresh strawberries and blueberries. A drizzle of honey adds a luxe touch but it’s optional if you’re keeping it on the lighter side.
Estimated Nutrition
Nutrition Facts (per taco, approx.):
- Calories: 180–220
- Sugar: 10–14g
- Protein: 2–3g
- Fat: 10g
- Carbs: 20–24g
Preparation Time:
- 10 minutes prep
- 10 minutes cooking
- 5 minutes assembly
- Total: ~25 minutes
Pro Tips & Tricks
- No piping bag? Use a plastic baggie with the corner snipped off.
- Want more crunch? Chill the shells before filling to keep that crisp edge.
- These are best served immediately, but you can pre-make the filling and store it in the fridge for up to 3 days.
Serving It Right
These fruity pebble tacos are best when eaten fresh like, within an hour of assembling. Set them out on a colorful platter and let everyone customize their toppings. A side of whipped cream or mini chocolate chips doesn’t hurt either.
Make-Ahead & Storage
If you’re planning ahead (and we love that for you), prep the cheesecake filling up to 3 days in advance. Store in an airtight container in the fridge. Fry your wonton shells a few hours ahead and let them cool completely before storing in a paper towel–lined container. Assembled tacos, however, don’t keep well they’re crunchy now, but soggy later. Trust me on that one.
A Little Story from My Kitchen
The first time I made these, my husband said, “These are like dessert tacos from the future.” I brought them to a friend’s brunch potluck, and every single person asked for the recipe. One mom said her picky eater finally ate fruit thanks to the “rainbow taco.” So yeah, these little gems are now on permanent dessert rotation in our house.
FAQs
Can I make these fruity pebble tacos ahead of time?
Sort of! You can prep the cheesecake fruity pebbles filling and fry the shells ahead. But don’t assemble until just before serving or the shells will get soft.
Can I use something other than wonton wrappers?
Yes! You can try mini tortillas, but they’ll be softer. Wonton wrappers give that perfect crispy bite for these fruity pebbles cheesecake tacos.
Are these like loaded cheesecake tacos?
Exactly! Just with a colorful, cereal-loving twist. They’re essentially fruity pebbles cheesecake cake in a crunchy shell.
What’s the best way to crush Fruity Pebbles?
Use a zip-top bag and a rolling pin or the back of a spoon. No need to pulverize them just a light crush keeps some texture.
Can I skip the fruit on top?
Absolutely. These fruity pebble tacos are sweet enough on their own. But the fruit adds a nice freshness that balances the richness.
Do these work for kids’ parties?
YES. Kids go bananas for them. Set up a taco bar with different toppings think sprinkles, mini marshmallows, even chocolate chips.
Can I freeze the cheesecake filling?
It’s not recommended. Cream cheese doesn’t always freeze well it can get grainy. Better to make it fresh or refrigerate it.
How do I keep the taco shells from breaking?
Don’t over-fry them! 30 seconds per side is perfect. Let them cool completely before filling to avoid cracking.
In Conclusion
Fruity Pebbles cheesecake tacos are your new not-so-secret weapon. They’re fun, vibrant, and so ridiculously delicious you’ll wonder why you didn’t make them sooner. Whether you’re craving fruity pebble tacos, loaded cheesecake tacos, or just looking for a new way to use those fruity pebbles in your pantry, this recipe checks every sweet tooth box.
If you love bite-sized treats, don’t miss the Strawberry Cheesecake Donut Holes a whimsical, handheld twist on the classic cheesecake experience!
📌 Ingredients and exact quantities are listed below in the recipe card. Happy taco-ing!
Fruity Pebbles Cheesecake Tacos
Equipment
- Mixing Bowl
- Hand mixer or whisk
- Skillet
- Tongs
- Piping bag or spoon
Ingredients
Cheesecake Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar adjust to taste
- 2 tbsp sour cream
- 1/2 tsp vanilla extract
- 1/2 cup Fruity Pebbles cereal crushed and folded in
Taco Shells
- 6 wonton wrappers
- 2 tbsp vegetable oil for shallow frying
- cinnamon sugar optional, for extra sweetness
Toppings
- 1 cup fresh strawberries hulled and sliced
- 1 cup fresh blueberries
- 2 tbsp honey optional, for drizzling
- extra Fruity Pebbles for coating
Instructions
- Heat oil in a skillet over medium heat. Fold wonton wrappers into taco shape and fry 30 seconds per side. Drain and dust with cinnamon sugar if using.
- In a mixing bowl, beat cream cheese, sugar, sour cream, and vanilla extract until smooth. Fold in crushed Fruity Pebbles cereal.
- Fill each taco shell with cheesecake mixture using a spoon or piping bag. Press edges into extra Fruity Pebbles to coat.
- Top each taco with sliced strawberries and blueberries. Drizzle with honey if desired and serve immediately.
Notes