Our Cinnamon Toast Crunch Cheesecake recipe is a no-bake cheesecake that turns out perfectly creamy, crunchy and full of sweet cinnamon sugar layers!
We love no-bake desserts, and this is a fantastic cake that combines the nostalgia of a timeless cereal with the tangy richness of classic cheesecake. Each bite is full of sweet cinnamon swirl and a crunchy, buttery cereal crust and topping that is pure comfort!
If you love cheesecake, you need to try our pumpkin spice cheesecake and mint cheesecake with Oreo crust next! This cheesecake milkshake is another winner in our house.
Table Of Contents
Why You'll Love 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
- Cinnamon Toast Crunch cereal
- Unsalted butter
Filling
- Cream cheese
- Sweetened condensed milk
- Vanilla extract: you can make homemade vanilla extract and use it the same day!
- Cool Whip
- White sugar
- Ground cinnamon
Topping
- Whipped cream
- Cinnamon Toast Crunch
Equipment Needed
- 9 inch springform pan
- Food processor or blender
- Handheld mixer, or a stand mixer
Kristina's Tips For A Perfect No-Bake Cheesecake
- For best results, enjoy the same day you make it. Or slice and store in the freezer until ready to serve.
- Instead of sprinkling whole Cinnamon Toast Crunch pieces on top, you can coarsely ground them and then add as the top layer- this may be easier for younger kids to eat!
- Don't rush the freezing process- make sure you allot yourself 3 hours for it to set.
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.
- Add half of the cream cheese filling on top of the chilled crust. Smooth with a spatula.
- In a small bowl, stir together the cinnamon and granulated sugar. Evenly sprinkle half of the cinnamon sugar mixture on top of the cream cheese layer.
- 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!
Can I Mix The Cinnamon Sugar Into The Filling Instead Of Layering It?
Absolutely! Use a knife to swirl the cinnamon sugar mixture into filling after sprinkling it onto the filling.
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 or in the fridge before serving.
Can I Freeze A No-Bake Cheesecake?
Yes! It's actually best to freeze no-bake cheesecakes if you're storing them for longer than a day. You can wrap individual slices in plastic freezer-safe wrap or wrap the entire unsliced cheesecake if making it ahead of time.
How Long Does It Take For Frozen Cheesecake To Thaw?
In the fridge you can thaw the whole cheesecake for 8-12 hours or overnight. Individual slices will take 6-8 hours. At room temperature, a whole frozen cheesecake takes about 2-4 hours to thaw and individual slices take 30-60 minutes.
Recipe
Cinnamon Toast Crunch Cheesecake
Equipment
- handheld mixer
- 9 inch springform pan
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. Evenly sprinkle half of the cinnamon sugar mixture on top of the cream cheese layer.
- Add half of the cream cheese filling on top of the chilled crust. Smooth with a spatula.
- In a small bowl, stir together the cinnamon and granulated sugar. Evenly sprinkle half of the cinnamon sugar mixture on top of the cream cheese layer.
- 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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