Cinnamon Toast Crunch Cheesecake: A Sweet and Crunchy Dessert

Cinnamon Toast Crunch Cheesecake is a fun and indulgent dessert that combines the nostalgic flavor of Cinnamon Toast Crunch cereal with a creamy, no-bake cheesecake filling. Perfect for parties, holidays, or a sweet treat, this recipe is easy to make and sure to impress. Below is a detailed recipe with step-by-step instructions, variations, and tips to help you create the perfect Cinnamon Toast Crunch Cheesecake.

Ingredients

For the Crust:

2 cups Cinnamon Toast Crunch cereal, crushed
1/4 cup unsalted butter, melted
2 tbsp granulated sugar

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tsp vanilla extract
1 tsp ground cinnamon
1 cup heavy cream, whipped to stiff peaks

For the Topping:

1 cup Cinnamon Toast Crunch cereal, crushed
1/4 cup caramel sauce (optional)
Whipped cream (optional)

Preparation

Step 1: Make the Crust

In a food processor or zip-top bag, crush the Cinnamon Toast Crunch cereal into fine crumbs.
In a medium bowl, mix the crushed cereal, melted butter, and sugar until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Refrigerate while preparing the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese, granulated sugar, brown sugar, vanilla extract, and cinnamon until smooth and creamy.
Gently fold in the whipped cream until fully incorporated.

Step 3: Assemble the Cheesecake

Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Sprinkle the remaining crushed Cinnamon Toast Crunch cereal over the top.
Drizzle with caramel sauce if desired.

Step 4: Chill and Set

Refrigerate the cheesecake for at least 4 hours, or until firm.

Step 5: Serve and Enjoy

Remove the cheesecake from the springform pan and slice.
Serve with whipped cream and extra caramel sauce if desired.

Variations

Chocolate Twist: Add 1/4 cup cocoa powder to the filling for a chocolate-cinnamon flavor.
Nutty Crunch: Add 1/4 cup chopped pecans or walnuts to the crust or topping.
Gluten-Free: Use gluten-free cinnamon cereal for the crust and topping.
Vegan Option: Use vegan cream cheese, whipped coconut cream, and plant-based butter.

Cooking Notes

For a smoother filling, ensure the cream cheese is fully softened before mixing.
If the filling is too thick, add a splash of milk to reach your desired consistency.
Let the cheesecake chill thoroughly to ensure it sets properly.

Serving Suggestions

Serve with a cup of coffee or tea for a delightful dessert experience.
Perfect for birthday parties, holidays, or a fun family treat.
Pair with a scoop of vanilla ice cream for extra indulgence.

Tips

Store leftovers in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap the cheesecake (without toppings) in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator and add toppings before serving.
Use high-quality cream cheese for the best flavor and texture.

Prep Time:

20 minutes

Chilling Time:

4 hours

Total Time:

About 4.5 hours

Nutritional Information (per slice, serves 8):

Calories: 450
Protein: 5g
Sodium: 300mg
Fat: 30g
Carbohydrates: 40g
Fiber: 1g

FAQs

Can I use a different type of cereal?
Yes, try using Golden Grahams or another cinnamon-flavored cereal.
What if I don’t have a springform pan?
Use a regular pie dish or a 9×9-inch baking dish lined with parchment paper.
Can I make this ahead of time?
Yes, prepare the cheesecake a day in advance and refrigerate it until ready to serve.
Is the cheesecake filling too sweet?
Adjust the sugar to your taste. You can reduce the sugar by 1-2 tbsp if preferred.

Conclusion

Cinnamon Toast Crunch Cheesecake is a sweet, creamy, and easy-to-make dessert that’s perfect for any occasion. With its crunchy cereal crust and topping, it’s sure to become a favorite. Enjoy making and sharing this delicious recipe!