Step 1: Make the Cereal Taco Shells

1. In a large saucepan, melt the butter over low heat.
2. Add marshmallows and stir constantly until fully melted and smooth.
3. Remove from heat and gently fold in Fruity Pebbles until fully coated.
4. Working quickly, spoon portions onto parchment paper or greased surface.
5. Flatten each portion into a thin circle (about 4–5 inches across).
6. Drape each circle over the backside of a muffin tin or a rolling pin to form a taco shape. Let cool and harden for 10–15 minutes.

Pro tip: Lightly grease your hands or use parchment to handle sticky cereal easily.

Step 2: Make the Cheesecake Filling

1. In a chilled mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In another bowl, beat softened cream cheese until smooth.
3. Add powdered sugar and vanilla extract. Beat until fluffy.
4. Gently fold in the whipped cream until fully combined.

Chill the cheesecake filling in the refrigerator for 15–30 minutes for firmer texture.

Step 3: Fill and Decorate the Tacos

1. Once cereal shells are set and firm, use a piping bag to fill each shell with cheesecake filling.
2. Top with whipped cream, extra cereal, sprinkles, or berries.
3. Serve immediately or refrigerate for up to 2 hours before serving.