Our Cinnamon Toast Crunch Cheesecake recipe is creamy, crunchy and full of sweet cinnamon sugar layers. This simple, no bake cheesecake makes a great dessert for holidays and birthdays - or just because!
This sweet Cinnamon Toast Crunch Cheesecake boasts a sweet and creamy no-bake filling over a flavorful cinnamon swirl crust. It combines the nostalgia of a timeless cereal with the tangy richness of classic cheesecake. Each bite delivers a sweet cinnamon swirl and a buttery cereal crust that pure comfort food bliss.
If you love our Cinnamon Toast Crunch cheesecake, make sure to try this chocolate Lucky Charms muddy buddy recipe, waffle pops or funfetti milkshake cookies. These fun recipes bring a playful twist to some of your favorite classic foods.
Why Our Recipe
- It's a fun, crowd-pleasing dessert that turns a classic cereal into something unforgettable!
- Our recipe doesn't need baking - just chill in the fridge and you're done! This makes it a great recipe for kids, free from hot pans and gadgets.
Ingredients
Crust
- 4 cups Cinnamon Toast Crunch cereal
- 5 tablespoons unsalted butter
Filling
- 2 (8 ounce) packages of cream cheese, softened to room temperature
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 4 ounces of thawed Cool Whip
- ½ cup granulated white sugar
- 1 tablespoon ground cinnamon
Topping
- Whipped cream
- 1 cup Cinnamon Toast Crunch
Tips from the Chef
For best results, enjoy the same day you make it. Or, slice and store in the freezer until ready to enjoy. Thaw at room temperature before serving.
Instructions
- Process the Cinnamon Toast Crunch cereal in the food processor on high speed until crumbly. Add the butter and process again until small clumps form.
- Lightly grease the springform pan with butter or cooking spray. Press the crumbled cereal mixture into the bottom of the pan. Set in the freezer while making the filling.
- In a large bowl, combine the softened cream cheese, sweetened condensed milk and vanilla extract. Blend on low speed until completely smooth using a handheld mixer, about 3 minutes. Fold in the Cool Whip using a spatula.
- In a small bowl, stir together the cinnamon and granulated sugar.
- Add half of the cream cheese filling on top of the chilled crust. Smooth with a spatula, then evenly sprinkle half of the cinnamon sugar mixture on top.
- Pour the rest of the cream cheese filling on top of the cinnamon sugar layer and spread out evenly. Sprinkle the remaining cinnamon sugar on top. Set in the freezer for at least 3 hours.
- Once firm, remove from the freezer, add whipped cream swirls around the edges and arrange one more cup of Cinnamon Toast Crunch on top of the cheesecake around the whipped cream
- Let thaw at room temperature, serve, and enjoy!
How To Store
Cinnamon toast crunch cheesecake can be stored in the fridge for the first day. Beyond that, slice and wrap each piece in plastic wrap then place in a freezer safe storage container and keep in the freezer for up to 3 months. In the fridge, the cereal will get soggy after 1 day but it should stay crunchy when frozen. Thaw at room temperature before serving.
Recipe FAQs
Absolutely! Use a knife to swirl the cinnamon sugar mixture into filling after sprinkling it onto the filling.
Because this is a no-bake cheesecake, it doesn't require eggs to set it. The cream cheese and cool whip are enough to set the filling.
Recipe
Cinnamon Toast Crunch Cheesecake
Ingredients
Crust
- 4 cups Cinnamon Toast Crunch cereal
- 5 tablespoon unsalted butter, softened
Filling
- 16 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 4 oz Cool Whip, thawed
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Topping
- 1 cup Cinnamon Toast Crunch cereal
- whipped cream
Instructions
- Process the Cinnamon Toast Crunch cereal in the food processor on high speed until crumbly. Add the butter and process again until small clumps form.
- Lightly grease the springform pan with butter or cooking spray. Press the crumbled cereal mixture into the bottom of the pan. Set in the freezer while making the filling.
- In a large bowl, combine the softened cream cheese, sweetened condensed milk and vanilla extract. Blend on low speed until completely smooth using a handheld mixer, about 3 minutes. Fold in the Cool Whip using a spatula.
- In a small bowl, stir together the cinnamon and granulated sugar.
- Add half of the cream cheese filling on top of the chilled crust. Smooth with a spatula, then evenly sprinkle half of the cinnamon sugar mixture on top. Pour the rest of the cream cheese filling on top of the cinnamon sugar layer and spread out evenly. Sprinkle the remaining cinnamon sugar on top. Set in the freezer for at least 3 hours.
- Once firm, remove from the freezer, add whipped cream swirls around the edges and arrange one more cup of Cinnamon Toast Crunch on top of the cheesecake around the whipped cream.
- Let thaw at room temperature, serve, and enjoy!
Notes
Nutrition
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