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Ingredients — Cereal Shells:
- 1/2 cup unsalted butter, melted
- 3 cups colorful fruity cereal
Ingredients — Cheesecake Filling:
- 1 teaspoon pure vanilla extract
- 1/2 cup powdered sugar, sifted
- 1 cup whipped cream
- 8 oz cream cheese, softened
Ingredients — Garnish:
- Additional fruity cereal (for topping)
Instructions:
- In a large bowl, mix the fruity cereal with melted butter until evenly coated. Make sure the butter is warm, not hot.
- Press the cereal mixture firmly into taco-shaped molds or curved muffin tin sections, forming shells about 1/4 inch thick.
- Refrigerate the shells for at least 30 minutes, until fully firm.
- Beat the softened cream cheese for about 2 minutes until smooth and fluffy.
- Gradually add powdered sugar and vanilla extract, beating well and scraping down the bowl as needed.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Remove the shells from the fridge and generously fill each with the cheesecake mixture.
- Sprinkle extra fruity cereal on top, pressing lightly so it sticks.
- Serve immediately for maximum crunch or chill up to 2 hours before serving.
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