Form the cereal shells: In a large bowl, combine the Fruity Pebbles cereal with the melted butter. Stir until all the cereal pieces are evenly coated — the butter helps bind them together as they cool. Working quickly while the mixture is still warm and pliable, press it into small taco shell molds or drape spoonfuls over a thick-handled utensil set between two supports (like two jars) to shape into taco shells. Allow them to cool and harden for about 20–25 minutes until firm and crisp.
Prepare the cheesecake filling: In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, and continue mixing until well combined and fluffy. Gently fold in the whipped topping using a spatula to keep the filling light and airy. The mixture should be smooth, thick, and spoonable.
Chill the filling: Transfer the cheesecake mixture to a piping bag or a zip-top bag with one corner snipped off. Refrigerate for 20–30 minutes to allow it to firm slightly, which makes filling the taco shells easier and helps the mixture hold its shape.
Assemble the tacos: Once the cereal shells are fully set and the filling is chilled, pipe or spoon the cheesecake filling evenly into each shell. Be generous — the creamy filling contrasts beautifully with the crunchy shell. Top each taco with a sprinkle of Fruity Pebbles or colorful sprinkles for extra crunch and visual appeal.
