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Frosted Toast Crunch™ Cheesecakes

 0 Ratings
0 Comments
  • Prep Time 20 min
  • Total Time 3 hr 30 min
  • Servings 18

Blogger Bree Hester of bakedbree.com shares a favorite recipe.

Ingredients

Crust

2
cups Frosted Toast Crunch™ cereal, crushed
1/4
cup butter, melted

Filling

2
packages (8 oz each) cream cheese, softened
1/2
cup granulated sugar
2
eggs
2
teaspoons grated lemon peel
2
tablespoons fresh lemon juice
1
teaspoon vanilla

Garnish, if desired

Whipped cream topping (from aerosol can)
Fresh raspberries
Powdered sugar

Directions

  • 1 Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups; lightly spray paper cups with cooking spray.
  • 2 In medium bowl, mix crushed cereal and melted butter. Press about 1 tablespoon crumb mixture firmly in bottom of each muffin cup. Set aside.
  • 3 In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add lemon peel, lemon juice and vanilla; beat just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
  • 4 Bake 25 minutes or until filling is set and edges are lightly browned. Cool 10 minutes; remove from pan to cooling rack. Cool completely. Refrigerate until chilled, about 2 hours.
  • 5 To serve, remove paper cups from cheesecakes. Garnish with whipped cream topping, raspberries and powdered sugar. Store covered in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
% Daily Value
Total Fat
18g
0%
Saturated Fat
10g
0%
Sodium
200mg
0%
Total Carbohydrate
16g
0%
Dietary Fiber
0g
0%
Protein
4g
4%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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