Description
Delicious and fun cheesecake-filled taco shells made from fruity cereal, perfect for a colorful dessert!
Ingredients
Scale
- 3 cups fruity cereal (any colorful brand)
- 1/2 cup unsalted butter (melted)
- 8 oz cream cheese (softened to room temperature)
- 1/2 cup powdered sugar (sifted)
- 1 tsp pure vanilla extract
- 1 cup whipped cream
- additional fruity cereal (for garnish)
Instructions
- In a large bowl, combine 3 cups of fruity cereal with 1/2 cup of melted butter. Stir until every piece is coated.
- Firmly press the cereal mix into taco-shaped molds or muffin tins. Chill in the refrigerator for at least 30 minutes to set the shells.
- In another bowl, use a hand mixer to beat 8 oz of cream cheese until it’s light and fluffy. Gradually blend in 1/2 cup of sifted powdered sugar and 1 tsp of vanilla extract until smooth.
- Gently fold in 1 cup of whipped cream using a spatula, being careful to maintain that light and airy texture.
- Once the taco shells have set, spoon the creamy cheesecake filling generously into each shell.
- Sprinkle additional fruity cereal over the top of each filled shell. Serve immediately or chill for a firmer texture.
Notes
- This dessert is colorful and can be customized with your favorite cereals.
- Chilling the taco shells allows for easier filling and better texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg