Step 1: Make the Fruity Pebbles Shells
In a saucepan, melt butter over medium heat. Add marshmallows and stir until fully melted and smooth.
Remove from heat and stir in Fruity Pebbles cereal until evenly coated.

Step 2: Shape the Taco Shells
Scoop about 2–3 tablespoons of the mixture and flatten it into a small disc on parchment paper.
While still warm, drape each disc over a wooden spoon handle, rolling pin, or between muffin tin cups to form a taco shape.
Let cool completely until firm and crisp.

Step 3: Make the Cheesecake Filling
In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until creamy.
In a separate bowl, whip cold heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until fully combined and fluffy.

Step 4: Assemble the Tacos
Using a spoon or piping bag, fill each Fruity Pebbles taco shell with the cheesecake mixture.
Top with fresh fruit, a drizzle of melted white chocolate, or a sprinkle of cereal or sprinkles.

Step 5: Chill & Serve
For best texture, chill the tacos in the fridge for 15–30 minutes before serving.
Serve cold and enjoy the colorful crunch with every creamy bite!