Name: Cinnamon Toast Crunch Cheesecake
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 2 cups Cinnamon Toast Crunch cereal; 5 tablespoons melted butter; 1 tablespoon brown sugar; 16 oz cream cheese, softened; 1 cup Greek yogurt or plain yogurt; 1/2 cup pure maple syrup or agave; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1 cup Cinnamon Toast Crunch cereal, crushed or whole; Optional: whipped cream, cinnamon sugar, drizzle of icing

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This Cinnamon Toast Crunch Cheesecake is an absolute treat, blending the nostalgic flavors of the beloved cereal with the rich, creamy goodness of a no-bake cheesecake. The crunchy Cinnamon Toast Crunch crust complements the smooth, lightly tangy filling, while the topping adds an irresistible crunch and a dash of cinnamon sugar. It's the perfect dessert for anyone who loves an indulgent twist on classic breakfast flavors.

Cinnamon Toast Crunch Cheesecake

Ingredients

For the crust:

2 cups Cinnamon Toast Crunch cereal

5 tablespoons melted butter

1 tablespoon brown sugar

For the filling:

16 oz cream cheese, softened

1 cup Greek yogurt or plain yogurt

½ cup pure maple syrup or agave

1 teaspoon vanilla extract

½ teaspoon cinnamon

¼ teaspoon salt

For the topping:

1 cup Cinnamon Toast Crunch cereal, crushed or whole

Optional: whipped cream, cinnamon sugar, drizzle of icing

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Start by lining an 8-inch or 9-inch springform pan with parchment paper or lightly greasing it.

In a food processor, pulse the Cinnamon Toast Crunch cereal into fine crumbs. Add the melted butter and brown sugar, and pulse until the mixture resembles wet sand.

Press the crust mixture evenly into the bottom of the prepared pan. Place the pan in the freezer while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese until smooth. Then, add the yogurt, maple syrup, vanilla extract, cinnamon, and salt, and continue beating until the mixture is fully combined and fluffy.

Pour the creamy filling over the chilled crust and smooth the top with a spatula to even it out.

Refrigerate the cheesecake for at least 6 hours or overnight, allowing it to set properly.

Before serving, top with more Cinnamon Toast Crunch cereal, whipped cream, and a sprinkle of cinnamon sugar if desired.

Slice and enjoy chilled!

Servings and Timing

Prep time: 20 minutes

Cooking time: 0 minutes

Total time: 6 hours 20 minutes (includes chilling time)

Servings: 10 slices

Variations

For a gluten-free version, simply use gluten-free cereal instead of Cinnamon Toast Crunch.

Swap out the maple syrup for honey or agave if you prefer a different sweetener.

Add a layer of caramel sauce or chocolate drizzle over the top for an extra indulgent treat.

For a dairy-free option, use a dairy-free cream cheese alternative and non-dairy yogurt.

Storage/Reheating

This cheesecake stores beautifully in the fridge. I recommend covering it with plastic wrap or placing it in an airtight container to keep it fresh. It will stay good for up to 5 days. Since it's a no-bake cheesecake, there's no need to reheat—just enjoy it chilled straight from the fridge!

FAQs

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is perfect for preparing the day before you plan to serve it, allowing it to set properly overnight in the fridge.

Can I use a different type of cereal for the crust?

Yes, you can definitely experiment with other cereals like Honey Nut Cheerios, Rice Krispies, or even granola for a different flavor profile. Just make sure to adjust the amount of butter accordingly to help bind the crust.

How can I make the cheesecake more cinnamon-flavored?

If you're a cinnamon lover like me, you can increase the amount of cinnamon in the filling to 1 teaspoon or even add a pinch of ground nutmeg for extra spice.

Can I freeze this cheesecake?

You can freeze this cheesecake, but I recommend removing the topping before freezing. When you're ready to serve, let it thaw in the fridge for a few hours before adding the toppings.

Can I make the crust without a food processor?

Yes, if you don’t have a food processor, you can crush the cereal by hand using a ziplock bag and a rolling pin. Just make sure to get it as fine as possible for the best texture.

Conclusion

This Cinnamon Toast Crunch Cheesecake is a delightful, no-bake dessert that combines creamy cheesecake with the nostalgic crunch of Cinnamon Toast Crunch cereal. It’s simple to make, full of flavor, and sure to impress at any gathering. Whether you’re craving something sweet for breakfast or just looking for a fun twist on cheesecake, this dessert is a must-try!

Recipe:

Cinnamon Toast Crunch Cheesecake

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Author: Cheryl
Total Time: 6 hours 20 minutes (includes chilling time)
Yield: 10 slices
Diet: Vegetarian

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Description

A no-bake cheesecake featuring a Cinnamon Toast Crunch crust and topping, with a creamy, lightly tangy filling sweetened with maple syrup. It's a delightful blend of textures and flavors, combining nostalgic cereal with rich cheesecake goodness.

Instructions

Start by lining an 8-inch or 9-inch springform pan with parchment paper or lightly greasing it.
In a food processor, pulse the Cinnamon Toast Crunch cereal into fine crumbs. Add the melted butter and brown sugar, and pulse until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared pan. Place the pan in the freezer while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese until smooth. Then, add the yogurt, maple syrup, vanilla extract, cinnamon, and salt, and continue beating until the mixture is fully combined and fluffy.
Pour the creamy filling over the chilled crust and smooth the top with a spatula to even it out.
Refrigerate the cheesecake for at least 6 hours or overnight, allowing it to set properly.
Before serving, top with more Cinnamon Toast Crunch cereal, whipped cream, and a sprinkle of cinnamon sugar if desired.
Slice and enjoy chilled!