Steps
Mix the fruity cereal with melted butter in a large bowl until every colorful piece is well coated. The butter should be warm but not hot enough to melt the cereal colors. Take your time to coat everything evenly.
Press the cereal mixture firmly into taco-shaped molds or curved sections of a muffin tin. Make shells about 1/4 inch thick using even pressure with your fingers or a spoon. Chill in the fridge for at least 30 minutes until completely firm.
Beat the softened cream cheese with an electric mixer for 2 minutes until smooth and fluffy. Gradually add powdered sugar and vanilla while continuing to beat. Scrape the bowl sides frequently to avoid lumps.
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Use light strokes and fold from bottom to top until just combined. Don’t overmix or you’ll deflate the whipped cream.
Once shells are firm, remove from the fridge. Fill each shell generously with the cheesecake mixture using a spoon or piping bag. Fill them to slightly overflowing for the best look.
Sprinkle extra fruity cereal pieces on top of each taco, pressing gently so they stick to the filling. Serve right away for maximum crunch or chill for up to 2 hours before serving.
Tips
- Perfect for birthday parties and colorful celebrations
- No baking required – just chilling time makes this super easy
- Can be prepared up to 4 hours ahead, though shells may soften slightly
- Try different cereals like Cocoa Pebbles or Cinnamon Toast Crunch for variations
- Let cream cheese reach room temperature for at least 1 hour for smoothest filling
Required Tools
- Taco-shaped molds or muffin tin for shaping
- Electric mixer for beating cream cheese
- Large mixing bowls
- Rubber spatula for folding
- Piping bag (optional for neater filling)
ADVERTISEMENT
