Cheesecake Cereal Tacos (Print Version)
# Ingredients:
→ Shells
01 -
1/2 cup melted unsalted butter
02 -
3 cups of colorful fruity cereal
→ Filling
03 -
1 tsp vanilla extract (the real deal, not imitation)
04 -
8 oz of cream cheese, brought to room temp
05 -
1 cup of airy whipped cream
06 -
1/2 cup powdered sugar, sifted to remove lumps
→ Garnish
07 -
Extra fruity cereal for topping
# Instructions:
01 -
Dump the fruity cereal into a bowl. Pour the melted butter on top, then stir until everything sticks together nicely.
02 -
Pack the cereal mix tightly into small molds, either taco-shaped or muffin trays. Pop them into the fridge for at least 30 minutes so they firm up.
03 -
With a hand mixer, whip the cream cheese until it’s fluffy. Slowly add powdered sugar and vanilla, mixing until smooth and creamy.
04 -
Carefully fold whipped cream into the cream cheese blend with a spatula. Be gentle to keep it fluffy.
05 -
Take the chilled shells and fill them generously with the cheesecake mixture using a spoon.
06 -
Sprinkle more fruity cereal over the filled tacos. Serve right away or refrigerate to make them firmer.