Fruity Pebbles Cheesecake Tacos
These colorful and fun Fruity Pebbles Cheesecake Tacos are the perfect no-bake treat, combining crispy wonton shells, creamy cheesecake filling, and fresh fruit. Perfect for any party or summer gathering!
Equipment
- Oven
- Muffin Tin
- Mixing Bowl
- Piping Bag
Ingredients
Taco Shells
- 12 wonton wrappers
- 2 tbsp melted butter
- 1 tsp cinnamon
- 1 tsp sugar
Cheesecake Filling
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup whipped topping optional, for fluffier texture
Toppings
- 1/2 cup assorted chopped fruits strawberries, kiwi, mango, etc.
- 2 tbsp honey or fruit glaze
- 1 tbsp sprinkles optional
Instructions
- Preheat oven to 350°F (175°C). Brush both sides of wonton wrappers with melted butter. Mix cinnamon and sugar and sprinkle over wrappers.
- Drape wrappers over a muffin tin to form taco shapes. Bake for 6–8 minutes until golden and crisp. Cool completely.
- Beat cream cheese until smooth. Add powdered sugar and vanilla, mix well. Fold in whipped topping if using.
- Pipe filling into cooled taco shells. Top with chopped fruit, drizzle with honey or glaze, and decorate with sprinkles.
- Serve immediately for best texture and flavor.
Notes
Use seasonal fruits for the best flavor. Add Fruity Pebbles into the filling for an extra crunch. Pipe the filling just before serving to keep shells crisp.