Ingredients
- Oreo Cookies, 15
- Unsalted Butter, 2 tablespoons, melted
- Cream Cheese, 8 ounces, softened
- Granulated Sugar, 1/4 cup
- Vanilla Extract, 1/2 teaspoon
- Heavy Cream, 1/2 cup
- Fruity Pebbles Cereal, 2 cups
- Flour Tortillas, 6 small
Instructions
- Step 1: Crush Oreo cookies into fine crumbs using a food processor or a resealable bag and rolling pin. Mix the crushed Oreo crumbs with melted butter.
- Step 2: Press the Oreo mixture firmly into the bottom of a springform pan or small dish to create a crust. Refrigerate for at least 30 minutes to allow the crust to set.
- Step 3: In a large bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy. Gradually add the heavy cream and continue beating until light and fluffy.
- Step 4: Gently fold in 1 cup of Fruity Pebbles cereal into the cream cheese mixture.
- Step 5: Spread the Fruity Pebbles cheesecake mixture evenly over the chilled Oreo crust. Sprinkle the remaining 1 cup of Fruity Pebbles on top. Freeze for at least 2 hours.
- Step 6: Once the cheesecake is solid, cut into wedges. Warm up tortillas, and fill each tortilla with a cheesecake wedge to create a "taco." Serve immediately.
Notes
- Store leftover cheesecake tacos in an airtight container in the freezer to maintain their shape and prevent the tortillas from getting soggy.
- Reheating isn't recommended, but letting the frozen cheesecake filling soften slightly at room temperature for a few minutes enhances the flavor.
- Garnish your Fruity Pebbles Cheesecake Tacos with whipped cream and extra cereal for a festive and colorful presentation.
- For a sturdier crust, blind bake the Oreo crust in the oven for 8-10 minutes before adding the cheesecake filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American