These fruity cereal cheesecake tacos fill crisp taco shells with a creamy no bake filling and crunchy, colorful cereal.
They take about 15 minutes, need no oven, and look like a fun dessert from a cartoon. Kids love assembling them, and adults love the sweet, tangy filling.
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Why This Fruity Cereal Cheesecake Tacos Recipe Works
Cream cheese and sour cream give the filling a tangy, cheesecake style flavor, while powdered sugar sweetens it without any grit. Vanilla rounds everything out.
Crushed fruity cereal folded into the filling adds color and crunch, and a handful on top makes each taco look cheerful. The cereal also gives the dessert a playful, nostalgic flavor.
Because the filling is no bake, the dessert comes together in one bowl and is ready for the shells right away. There is no waiting for crusts to cool or cakes to set.
Ingredients for Fruity Cereal Cheesecake Tacos
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 cup crushed fruity rice cereal, plus extra for topping
- 6 hard taco shells
Cream cheese. Soften it for 30 minutes so it beats smooth. Full fat cream cheese gives the creamiest texture.
Powdered sugar. It dissolves fully, so the filling stays silky. Granulated sugar would leave a gritty texture.
Sour cream. A little sour cream adds tang that cuts the sweetness and mimics a classic cheesecake.
Fruity cereal. Crush it by pressing it in a zip top bag with a rolling pin. Leave some pieces larger for crunch.
Taco shells. Use hard shells and fill them just before serving so they stay crisp.
How to Make Fruity Cereal Cheesecake Tacos
1. Beat the cream cheese Place the softened cream cheese in a large bowl and beat it for 1 to 2 minutes until smooth.
2. Add the sweetness Beat in the powdered sugar until it disappears into the cream cheese.
3. Mix the filling Add the sour cream and vanilla, then mix until creamy and fluffy.
4. Fold in the cereal Gently fold in the crushed cereal with a spatula so it stays crunchy.
5. Fill the shells Spoon about 1/4 cup of filling into each taco shell. Serve right away, or chill the filling for 30 minutes first.
6. Top and serve Sprinkle extra crushed cereal on top and serve.
How to Serve Fruity Cereal Cheesecake Tacos
Fill the shells just before serving so they stay crisp, and stand them up in a muffin tin for easy holding. Offer a glass of fresh pineapple lemonade alongside, and add a plate of mini blackberry cheesecakes or a slice of New York cheesecake for a full dessert table. A spoonful of dark chocolate mousse makes a rich contrast.
How to Store and Reheat Fruity Cereal Cheesecake Tacos
Store the filling in an airtight container in the refrigerator for up to 3 days, and keep the crushed cereal and shells separate. Do not freeze the filling. Cream cheese desserts should not sit out longer than 2 hours. Fill the shells only when you are ready to serve, since they soften within about 15 minutes.
Tips and Variations for Fruity Cereal Cheesecake Tacos
Chill the filling first. Thirty minutes in the refrigerator makes the filling firmer and easier to scoop.
Pipe for neat tacos. Spoon the filling into a zip top bag, snip the corner, and pipe it into each shell.
Keep the cereal crunchy. Fold in the cereal at the last moment so it does not soften.
Add fruit. Top with diced strawberries or sliced bananas for fresh flavor.
Dip the rims. Dip the shell edges in melted white chocolate and then in extra cereal for a decorated look.
Use mini shells. Mini taco shells make bite sized desserts for a crowd.
Flag the allergens. This dessert contains dairy and wheat, and the cereal and shells may contain other allergens. Check labels.
Check trusted guidance. For general advice on storing leftovers and handling dairy desserts, see the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Fruity Cereal Cheesecake Tacos
Can I make fruity cereal cheesecake tacos ahead of time?
Make the filling up to 2 days ahead and keep it in the refrigerator. Fill the shells just before serving.
Why are my fruity cereal cheesecake tacos soggy?
The shells soften when filled too early. Fill them right before serving and keep the cereal separate until the end.
Can I use a different cereal for fruity cereal cheesecake tacos?
Yes. Any crunchy fruity rice or corn cereal works, as does a chocolate flavored one.
Do I need to bake the shells?
No. Use them straight from the box, or warm them at 350 degrees F for 3 minutes for extra crunch.
Can I use whipped topping instead of sour cream?
Yes. Fold in 1 cup of whipped topping for a lighter, fluffier filling.
Fruity Cereal Cheesecake Tacos
Equipment
- Mixing bowl
- Electric mixer
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- ½ cup powdered sugar
- 2 tbsp sour cream
- 1 tsp vanilla extract
- 1 cup crushed fruity rice cereal plus extra for topping
- 6 hard taco shells
Instructions
Cooking
- Beat. Beat the cream cheese until smooth, about 2 minutes, then add the powdered sugar.
- Mix. Add the sour cream and vanilla and mix until creamy.
- Fold. Fold in the crushed cereal with a spatula.
- Fill. Spoon about 1/4 cup of filling into each shell.
- Top. Sprinkle with extra cereal and serve right away.
