Ingredients
Equipment
Method
Prepare the Cereal Shells
- In a medium saucepan over low heat, melt the butter and marshmallows, stirring until completely smooth.
- Stir in the cereal until coated. Scoop 1/3 cup portions onto parchment paper and flatten into 4-inch circles.
- Drape warm circles over a taco rack or inverted muffin tin to create a crescent shape. Let set for 20 minutes.
Make the Cheesecake Filling
- Cream together softened cream cheese, powdered sugar, and vanilla until smooth and lump-free.
- In a separate bowl, whip heavy cream to stiff peaks, then gently fold into the cream cheese mixture.
Assembly
- Transfer filling to a piping bag. Pipe a thick swirl into each cooled shell and garnish with loose Fruity Pebbles.
Notes
If the cereal mixture becomes too hard to work with, pop it back on the low heat for 30 seconds to soften.
Store unfilled shells in an airtight container for up to 3 days; fill just before serving.
Store unfilled shells in an airtight container for up to 3 days; fill just before serving.