Directions:
Prepare the Taco Shells:
Preheat oven to 375°F (190°C).
Brush each tortilla with melted butter on both sides.
In a small bowl, mix the granulated sugar and cinnamon.
Sprinkle the cinnamon sugar mixture evenly over both sides of the tortillas.
Drape tortillas over two bars of the oven rack to create a taco shape.
Bake for 6–8 minutes or until crisp and golden. Let cool completely.
Make the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy.
Add the sour cream and vanilla extract, and continue to beat until well combined.
Gently fold in the crushed Fruity Pebbles cereal.
Assemble the Tacos:
Spoon or pipe the cheesecake filling into each cooled taco shell.
Top with extra Fruity Pebbles and a dollop of whipped cream if desired.
Chill Before Serving:
Place the filled tacos in the refrigerator for at least 30 minutes to allow the filling to firm up slightly.
Prep Time: 15 mins | Cooking Time: 8 mins | Total Time: 23 mins
Kcal: 290 kcal (per taco, based on 6 servings) | Servings: 6