Gather all your ingredients and ensure cream cheese is softened.

In a mixing bowl, combine cream cheese, sour cream, powdered sugar, and vanilla extract. Whip until smooth and creamy, about 2-3 minutes.

Gently fold half of the Fruity Pebbles into the cheesecake mixture.

Generously fill each mini taco shell with the cheesecake mixture.

Pipe or spoon whipped cream over each filled taco and sprinkle with remaining Fruity Pebbles.

Present on a platter to serve immediately or chill in the refrigerator for an hour.