Table of Contents

1. What are the ingredients needed for these cheesecakes?
2. How to make these cheesecake bites?
3. Tips and tricks for the best cheesecake bites:
4. Storage and freezing instructions:
5. Other cheesecakes you may like:
6. Recipe

I'm generally not a huge cereal-eater; I prefer a nice muffin like a banana bluberry muffin if given the choice; however I must admit I have always loved Cinnamon Toast Crunch. The reason? It's just like eating dessert for breakfast! The perfect blend of sweet and spicy, I look forward to enjoying a big bowl of it now and again. I also look forward to using some of the box for these cute little cheesecake bites. The tang of cheesecake combined with this sweet cereal is just too good to pass up.

What are the ingredients needed for these cheesecakes?

The ingredients are just a few everyday things:

• cinnamon toast crunch - of course, this makes the crust and also you can save some to stick on top before serving
• butter - to hold the cinnamon toast crunch together
• cream cheese - the base of the cheesecakes
• sugar - sweetens the cheesecake
• cinnamon - adds some spice to the cheesecake
• vanilla extract - for the cheesecake flavor
• egg - helps set the cheesecake

How to make these cheesecake bites?

step one: use a food processor or blender to blitz the cinnamon toast crunch into small crumbs

step two: add the butter and pulse until completely incorporated

step three: beat the cream cheese and sugar until light and fluffy

step four: add the egg, vanilla, and cinnamon to the cream cheese and beat until smooth

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step five: pack down about a tablespoon of the crust mixture into a mini muffin tin lined with 24 paper liners

step six: add about a tablespoon of cheesecake mixture on top of each crust

step seven: bake the cheesecakes until no longer jiggly in the center, cool then chill completely in fridge

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Tips and tricks for the best cheesecake bites:

• use room temperature cream cheese and egg to make sure the mixture is smooth
• do not over bake, the cheesecakes are small and will bake quickly
• use paper liners so that you can easily remove from the tin
• garnish with some squares of cereal right before serving to give them an extra crunch
• use fresh cereal - stale cereal will not be as tasty in this recipe
• add the extra cereal on top right before serving the cheesecakes, otherwise they may get chewy from the fridge

Storage and freezing instructions:

These cheesecakes are great for 3-4 days in the fridge in an airtight container. You can also freeze for up to 6 months, simply thaw for a couple hours in the fridge before enjoying!

Other cheesecakes you may like:

• https://www.thekolleekitchen.com/mini-oreo-cheesecake-bites