Instructions
Combine the fruity cereal and melted butter in a mixing bowl. Stir thoroughly until every piece is evenly coated.
Press the cereal mixture firmly into small taco-shaped molds or muffin tins. Compact tightly and chill in the refrigerator for at least 30 minutes.
Using a hand mixer, beat the cream cheese until light and fluffy. Gradually add powdered sugar and vanilla extract, blending until smooth.
Gently fold whipped cream into the cream cheese mixture, using a spatula to maintain a light texture.
Once the cereal shells are firm, spoon the cheesecake filling into each shell generously.
Sprinkle additional fruity cereal over the filled shells. Serve immediately or chill for a firmer texture.
Tools You'll Need
- Mixing bowl
- Hand mixer
- Spatula
- Small taco molds or muffin tins
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