Description
A fun and colorful dessert that combines crunchy cereal shells with creamy cheesecake filling, perfect for kids and adults alike.
Ingredients
Scale
- 3 cups Fruity cereal
- 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 topping
Instructions
- Place the Fruity cereal and melted butter in a mixing bowl. Stir until every piece is evenly coated.
- Press the cereal mix firmly into small taco-shaped molds or into muffin tins shaped like shells. Compact tightly so the shells hold together.
- Chill the shaped shells in the refrigerator for at least 30 minutes to firm up.
- Beat the softened cream cheese with a hand mixer until light and fluffy.
- Gradually add the powdered sugar and vanilla. Mix until smooth.
- Fold the whipped cream into the cream cheese mixture gently with a spatula. Keep the texture light.
- When the cereal shells are firm, spoon the cheesecake filling into each shell. Fill generously.
- Sprinkle extra Fruity cereal over the filled shells. Serve right away or chill for a firmer texture.
Notes
Best served chilled. Can be made ahead of time by preparing the shells and filling separately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg