In a mixing bowl, combine the Fruity Pebbles with melted unsalted butter until evenly coated. Firmly press this mixture into taco molds or greased muffin tins, ensuring they hold their shape. Place the molds in the refrigerator for at least 30 minutes to chill and set, allowing the shells to become crisp and sturdy.

In a separate bowl, beat the softened cream cheese using a hand mixer until it’s light and fluffy, which should take about 2-3 minutes. Gradually sift in the powdered sugar and add the pure vanilla extract, mixing until thoroughly combined and smooth. Gently fold in whipped cream, ensuring not to deflate the mixture, creating a light, airy cheesecake filling.

Once the cereal shells have set and become firm, generously spoon the cheesecake filling into each chilled taco shell, filling them to the brim for a delightful surprise. Smooth the top of the filling with a spatula.

Sprinkle extra Fruity Pebbles over the cheesecake filling for visual appeal and added crunch. Get creative with additional toppings if desired.

Serve your Fruity Pebbles Cheesecake Tacos immediately for the best crunch and freshness. Alternatively, chill for 15-20 minutes for a firmer texture.