Ingredients
Scale
The key to this dish lies in selecting the right ingredients. I always opt for full-fat cream cheese for that luscious texture, and I find fresh cinnamon powder elevates the cereal’s natural spice without overpowering. It’s a small detail, but one that makes a noticeable difference. When my kids help me bake, they love crushing the cereal—it’s a hands-on step that brings a little extra joy to the kitchen.
- 2 cups Cinnamon Toast Crunch cereal, crushed
- 8 oz (225g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- Optional: whipped cream and extra cereal for garnish
Instructions
- Preheat your oven to 325°F (160°C) and prepare a muffin tin by lightly greasing the cups or lining with paper liners.
- In a medium bowl, combine the crushed Cinnamon Toast Crunch cereal with the melted butter. Press this mixture firmly into the bottom of each muffin cup to form the crust. I find using the back of a small spoon helps pack it evenly.
- In a large bowl, beat the softened cream cheese with sugar until smooth and creamy—this usually takes about 2-3 minutes with a hand mixer.
- Add the egg, vanilla extract, and ground cinnamon to the cream cheese mixture, beating until just combined. Overmixing can lead to cracks, so keep it gentle.
- Divide the cheesecake batter evenly over the cereal crust in each muffin cup.
- Bake for 18-20 minutes, or until the edges are set but the center still has a slight wobble—this ensures a creamy texture once cooled.
- Allow the cups to cool completely on a wire rack, then refrigerate for at least 2 hours before serving. This chilling step is crucial for the perfect firmness.
- Before serving, top with a dollop of whipped cream and sprinkle a few extra crushed Cinnamon Toast Crunch pieces for that extra crunch and presentation flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
