Cinnamon Toast Cereal Cheesecake

Cinnamon Toast Cereal Cheesecake

You'll love this Cinnamon Toast Cereal Cheesecake! This fun no-bake dessert is a twist on your favorite breakfast cereal and tastes great.

5 from 6 votes

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Course: Dessert

Cuisine: American

Keyword: cereal cheesecake, cinnamon sugar cheesecake, cinnamon toast cereal cake, cinnamon toast crunch cheesecake

Prep Time: 20

Cook Time: 0

Chill Time: 6

Total Time: 6 20

Servings:

Calories: 391kcal

Author: Kate | You Say Potatoes

Equipment

9-inch (23cm) springform pan
Blender or Food Processor
Electric mixer

Ingredients

5 cups Cinnamon Toast Crunch cereal 250g
⅓ cup whole milk
4 tablespoons brown sugar light or dark, divided
½ cup butter melted
1 cup whipping cream (or heavy cream) (250g)
16 ounces cream cheese at room temperature
2 tablespoons powdered sugar confectioner’s sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract

Instructions

Soak the cereal:

Add 1 cup (50g) of the cinnamon toast cereal to a small bowl, along with the milk and 2 tablespoons of the brown sugar.
Stir well, cover and chill in the fridge for 30 minutes.

Make the crust:

Of the remaining 4 cups of unsoaked cereal, set aside ½ cup of the cereal for decoration, then add the remaining 3 ½ cups of cereal to a blender or food processor and process until it resembles fine breadcrumbs. Alternatively, add them to a large ziploc bag and crush with a rolling pin.
Add the cereal crumbs to a medium mixing bowl along with the melted butter and the remaining 2 tablespoons of brown sugar and stir well to combine.
Pour into the springform pan and press it down firmly and evenly all over the bottom of the pan.
Place it into the fridge to chill for 30 minutes.

Make the filling:

Strain the soaked cereal and milk into a sieve over a mixing bowl, pressing down on the cereal to extract as much milk as you can. Save the strained out cereal.
Beat the whipping cream with an electric mixer for 4 minutes or until stiff peaks form.
Fold in the reserved soaked cereal pieces.
In a separate mixing bowl, beat the cereal-infused milk, cream cheese, powdered sugar, lemon juice and vanilla until smooth.
Fold in the whipped cream and cereal mixture gently by hand until combined.
Remove the crust from the fridge and spread then filling over it evenly.
Cover with plastic wrap and refrigerate for at least 6 hours, or for best results chill overnight.
To serve, use a knife to loosen the edge of the cheesecake from the rim of the pan, then remove the rim.
Decorate the top with the remaining cinnamon toast crunch cereal and cut into slices to serve.

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Nutrition

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.