Description
This no-bake cheesecake combines the creamy texture of cheesecake with the sweet, cinnamon flavor and crunch of Cinnamon Toast Crunch cereal.
Ingredients
Scale
- 1 1/2 cups finely crushed Cinnamon Toast Crunch cereal
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups heavy cream
- 1/2 cup Cinnamon Toast Crunch cereal, for topping
Instructions
- Combine crushed cereal, 1/4 cup sugar, and melted butter in a medium bowl. Press mixture evenly into the bottom of a 9-inch springform pan. Refrigerate for 30 minutes.
- Beat cream cheese, 1 cup sugar, vanilla extract, and ground cinnamon in a large bowl until smooth and creamy.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
- Pour the cheesecake mixture over the prepared crust. Smooth the top with a spatula.
- Refrigerate for at least 4 hours, or overnight, until firm.
- Before serving, sprinkle with additional Cinnamon Toast Crunch cereal.
Notes
- Ensure cream cheese is at room temperature for a smooth cheesecake.
- For extra cinnamon flavor, add a pinch of cinnamon to the whipped cream.
- Leftover cheesecake can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Cinnamon Toast Crunch, cheesecake, no-bake, dessert, cereal, sweet