Cinnamon Toast Crunch Cheesecake Bites

Turn your favorite childhood breakfast cereal into a mouthwatering dessert! Cinnamon Toast Crunch Cheesecake bites are a sweet treat adults and kids will love.

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These Cinnamon Toast Crunch Cheesecake bites are the perfect blend of sweet, crunchy, and tangy. You’re going to love these mini cheesecakes!

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Everyone loves Cinnamon Toast Crunch! So why not take your favorite cereal and turn it into a dessert everyone will love? The tang of the cheesecake combined with the sweet crunch of the cereal makes a delightful nostalgic treat.

Need a quick treat for a classroom party? These no-bake Cinnamon Toast Crunch Cheesecake Bites are a cinch to make, and take no time at all with only 4 ingredients!

These Cinnamon Toast Crunch Cheesecake Bikes are the ultimate fusion of breakfast and dessert! Make them for birthday parties, holidays, or get-togethers with friends and family. Or whip up this easy-to-make treat for no reason at all!

Cinnamon Toast Crunch Cheesecake Bites Ingredients

You want to make sure that your cream cheese mixture is smooth and avoid lumps. To do so, make sure that the cream cheese is at room temperature and not frozen. 

If your coating is too thick, you can reheat the coating in the microwave in 15-second intervals. Make sure you stir the coating thoroughly after each interval until it is smooth. 

To crush the cinnamon crunch cereal, you can pulse it in a food processor or crush it in a ziplock bag with a rolling pin. You can substitute a mixture of cinnamon and granulated sugar for the crushed cereal. Add a garnish of some Cinnamon Toast Crunch cereal squares on top for some extra crunch and that nostalgia you want. 

How to Make Cinnamon Toast Crunch Cheesecake Bites

FIRST STEP: It is important to heat treat the dry cake mix before adding it to the cream cheese. Pour the dry cake mix into a medium size heat-safe bowl. Microwave the dry cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing into the cream cheese.

SECOND STEP: Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1 ½ to 2 minutes, until completely smooth.

THIRD STEP: Sprinkle the cooled, dry cake mix over the top of the cream cheese. Continue mixing just until well incorporated.

FOURTH STEP: Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.

FIFTH STEP: Line a baking sheet with parchment paper and it aside.

SIXTH STEP: Use a 1 tablespoon cookie scoop to scoop the cheesecake dough. Roll the dough into a ball and set it on the prepared baking sheet. Repeat the steps.

SEVENTH STEP: Using a heat-safe medium-size mixing bowl, microwave the almond bark in 30-second intervals, stirring well after each interval until completely melted and smooth.

EIGHTH STEP: Roll the cheesecake bites in the melted almond bark. Place the coated bite onto a fork. Gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated cheesecake bites onto the prepared baking sheet.

NINTH STEP: While the cheesecake bite is still “wet” sprinkle the crushed cereal over the top of the coated bites. Repeat the coating and sprinkle process until all the bites are coated. Allow the coating to completely harden before serving.

Do I have to microwave the cake mix? 

Since the cake mix has uncooked flour that may have pathogens, it is unsafe to consume raw. Heating it in the microwave will kill any pathogens and make it safe to use in this no-bake cheesecake recipe.

Can I make these cheesecake bites with other cereal? 

This easy cheesecake recipe would be tasty with any type of cereal, although the flavor really comes through with the cinnamon toast crunch-flavored cake mix.

Should these cream cheese balls be served cold or at room temperature? 

These little cheesecake balls should always be served chilled. Keep them in the fridge until you are about ready to serve them.

How to Store Cinnamon Toast Crunch Cheesecake Bites 

IN THE FRIDGE: Cinnamon Toast Crunch Cheesecake Bites can be refrigerated in an airtight container for five days. 

IN THE FREEZER: You can freeze uncoated Cinnamon Toast Crunch Cheesecake Bites for up to two months. Make sure to thaw the bites overnight in the fridge before coating.  

Cinnamon Toast Crunch Cheesecake Bites

Turn your favorite childhood breakfast cereal into a mouthwatering dessert! Cinnamon Toast Crunch Cheesecake bites are a sweet treat adults and kids will love.

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Prep Time 10 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 26

Calories 189 kcal

Ingredients

  

1x2x3x

• cream cheese (softened) 8 ounces
• Cinnamon Toast Crunch cake mix 16 ounces
• white almond bark 12 ounces
• crushed Cinnamon Toast Crunch cereal (or a generic version) ⅓ cup

DIRECTIONS

 

• It is important to heat treat the dry cake mix before adding it to the cream cheese. Pour the dry cake mix into a medium size heat-safe bowl. Microwave the dry cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing into the cream cheese.
• Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1 ½ to 2 minutes, until completely smooth.
• Sprinkle the cooled, dry cake mix over the top of the cream cheese. Continue mixing just until well incorporated.
• Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
• Line a baking sheet with parchment paper and it aside.
• Use a 1 tablespoon cookie scoop to scoop the cheesecake dough. Roll the dough into a ball and set it on the prepared baking sheet. Repeat the steps.
• Using a heat-safe medium-size mixing bowl, microwave the almond bark in 30-second intervals, stirring well after each interval until completely melted and smooth.
• Roll the cheesecake bites in the melted almond bark. Place the coated bite onto a fork. Gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated cheesecake bites onto the prepared baking sheet.
• While the cheesecake bite is still “wet” sprinkle the crushed cereal over the top of the coated bites. Repeat the coating and sprinkle process until all the bites are coated. Allow the coating to completely harden before serving.

Nutrition

Calories: 189kcal | Carbohydrates: 30g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 54mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 28g | Vitamin A: 117IU | Calcium: 9mg | Iron: 0.02mg

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