Fruity Pebbles Cheesecake Tacos (Printable Version)

# What You'll Need:

→ Shells

01 - 300 grams fruity cereal
02 - 115 grams unsalted butter, melted

→ Filling

03 - 225 grams cream cheese, softened
04 - 60 grams powdered sugar, sifted
05 - 5 millilitres pure vanilla extract
06 - 240 millilitres whipped cream

→ Garnish

07 - Additional fruity cereal

# Preparation Steps:

01 - Combine fruity cereal and melted butter in a mixing bowl, stirring until the cereal is uniformly coated.
02 - Firmly press coated cereal into small taco molds or muffin tins, compacting well. Refrigerate for a minimum of 30 minutes to set the shells.
03 - With a hand mixer, beat cream cheese until light and fluffy. Gradually incorporate powdered sugar and vanilla extract, mixing until smooth.
04 - Fold whipped cream gently into the cream cheese mixture with a spatula, preserving an airy consistency.
05 - Once shells are firm, spoon or pipe the cheesecake filling generously into each shell.
06 - Top each filled shell with additional fruity cereal. Serve immediately or refrigerate for a firmer result.

# Additional Tips:

01 - Ensure cereal shells are thoroughly packed to retain their shape after chilling.

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