Cinnamon Toast Crunch Cheesecake Bites

24 cheesecakes
22 min

I'm generally not a huge cereal-eater; I prefer a nice muffin like a banana bluberry muffin if given the choice; however I must admit I have always loved Cinnamon Toast Crunch. The reason? It's just like eating dessert for breakfast! The perfect blend of sweet and spicy, I look forward to enjoying a big bowl of it now and again. I also look forward to using some of the box for these cute little cheesecake bites. The tang of cheesecake combined with this sweet cereal is just too good to pass up.

These cheesecake bites are so cute and nostalgic, everyone will want one!


  • use room temperature cream cheese and egg to make sure the mixture is smooth
  • do not over bake, the cheesecakes are small and will bake quickly
  • use paper liners so that you can easily remove from the tin
  • garnish with some squares of cereal right before serving to give them an extra crunch
  • use fresh cereal - stale cereal will not be as tasty in this recipe
  • add the extra cereal on top right before serving the cheesecakes, otherwise they may get chewy from the fridge

These cheesecakes are best eaten once chilled in the fridge for at least 30 minutes; garnish with a few pieces of cereal for an extra special treat! They are tied for my favourite cheesecake bite with oreo ones.

Cinnamon Toast Crunch Cheesecake Bites
Recipe details
  • 24  cheesecakes
  • Prep time: 10 Minutes Cook time: 12 Minutes Total time: 22 min
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Ingredients

  • 2 cups cinnamon toast crunch cereal
  • 2 tablespoons butter, melted
  • 1 8 oz. brick cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
Instructions

Preheat oven to 350 F, line a mini muffin tin with paper liners and set aside
In a food processor or blender, pulse the cereal until crumbs remain, then add the butter and pulse again until combined
In a large bowl, cream together the cream cheese and sugar, then add the egg, vanilla, and cinnamon and beat until smooth
Add one tablespoon of crust mixture to each paper liner, press down firmly with a spoon, then add a scant tablespoon of cheesecake filling on top (you will need to scrape the bowl but you should be able to get 24). Bake in preheated oven for 10-12 minutes, or until centers are set and the top is no longer glossy
Allow cheesecakes to cool slightly, then finish cooling in the fridge. Garnish with some cereal immediately before serving if desired
Natalie | The Kollee Kitchen
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