In a large mixing bowl, combine 3 cups of Fruity Pebbles cereal with ½ cup of melted butter. Stir thoroughly until every piece is coated and the mixture clumps together.

Preheat your oven to 350°F (175°C) if you’re using a baking method. For taco-shaped molds, press the cereal mixture firmly into the shapes.

Place the molds in the refrigerator for at least 30 minutes.

Beat 8 oz of cream cheese in a separate bowl until light and fluffy. Gradually incorporate ½ cup of sifted powdered sugar and 1 teaspoon of vanilla extract.

Gently fold in 1 cup of whipped cream into the cream cheese mixture.

Once the cheesecake filling is ready, fill each taco shell with the mixture.

Sprinkle additional Fruity Pebbles on top for garnish before serving.