Fruity Pebbles Cheesecake Tacos with Star-Tip Filling
By Emma Collins
Prep
45 min
Cook
5 min
Total
50 min
Servings
8
Level
Medium
These Fruity Pebbles cheesecake tacos can be prepared in advance for immediate service. The cereal taco shells will stay crisp for a few hours once assembled. Cheesecake filling piped into the shells with a star tip will hold peaks and valleys.
The shell needs to be molded while still warm and tacky; otherwise, it will crack when bent over a rolling pin. Rubbing a little butter on your hands aids in forming the shells when pressed into 4-inch rounds; you can use the edge of a rectangular baking dish instead of a taco mold. The shell should remain pliable.
To prepare the filling, soften whole milk cream cheese and blend until smooth. Add powdered sugar and vanilla. Chill the bowl and whipping cream. Whip cold heavy cream to stiff peaks. Fold into cream cheese mixture. Test a small squeeze of the filling on a plate. The ridge should hold sharp grooves without slumping. Do not serve a runnier filling.
Once the shells are dry, you can embellish them with icing on one side and some loose dry cereal sprinkled on top. I use an open star tip to pipe toppings, but a closed star tip would also work. Colored shells are particularly attractive against a white dessert plate.
Why this recipe works
- Individual ingredients of the dessert can be prepared ahead of time. Plating can be done immediately before serving the dessert.
- Each shell is factory-made to hold 1/4 cup of filling. Eight finished, bite-sized hand pies of the same size and shape can be made.
- The filling is filled into a pastry bag. The pastry bag makes filling trays easier than spooning the filling into individual piecrusts.
- Leftover parts are kept in a separate storage container, and the outer cereal shell stays firm until you're ready to fill another one.
- Do not refreeze prepared tacos that have been thawed.
- A large piping bag with a star tip is used to create ridges in the filling of each shell.
Ingredients
- •5 cups Fruity Pebbles cereal (150 g, plus 1/4 cup (10 g) loose cereal for garnish)
- •10 oz mini marshmallows (283 g)
- •4 tbsp unsalted butter (56 g, plus a tiny bit for greasing hands)
- •¼ tsp fine sea salt (1.5 g)
- •16 oz full-fat cream cheese (450 g, softened to room temperature)
- •1 ½ cups powdered sugar (180 g, sifted)
- •1 cup heavy whipping cream (240 ml, cold)
- •1 tsp pure vanilla extract (5 ml)
Instructions
- 1
Melt the 4 tbsp (56 g) butter in a large non-stick saucepan over low heat.
- 2
Add the 10 oz (283 g) mini marshmallows and 1/4 tsp (1.5 g) fine sea salt. Stir constantly with a heat-resistant spatula until smooth, glossy, and free of lumps.
- 3
Remove the pan from the heat and fold in the 5 cups (150 g) Fruity Pebbles until coated and tacky, using a gentle motion that does not crush the cereal.
- 4
Scoop 1/4-cup portions onto parchment paper. Grease your hands with a tiny bit of butter and press each portion into a 4-inch (10 cm) circle.
- 5
Drape each circle over a rolling pin or the edge of a rectangular baking dish to form a taco shell. Let the shells set for at least 30 minutes, until firm to the touch.
- 6
Beat the 16 oz (450 g) cream cheese until smooth and aerated. Add the 1.5 cups (180 g) powdered sugar and 1 tsp (5 ml) vanilla extract, then mix on medium speed until smooth.
- 7
Whip the 1 cup (240 ml) heavy whipping cream in a separate chilled bowl until stiff peaks form. Gently fold it into the cream cheese mixture.
- 8
Transfer the filling to a large piping bag fitted with an open or closed star tip. Pipe the filling into the set shells, then immediately sprinkle the 1/4 cup (10 g) loose Fruity Pebbles over the top.
FAQ
Nutrition (per serving)
Calories
320
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
