Frosted Toast Crunch™ Cheesecake Cupcakes

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Frosted Toast Crunch™ Cheesecake Cupcakes
  • Prep 20 min
  • Total 3 hr 30 min
  • Servings 12
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Frosted Toast Crunch cereal is not just for breakfast—it's also a tasty crust for our creamy and delightful cheesecake cupcakes.
By Bree Hester
Created Mar 19, 2012



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


  • 2 packages (8 oz each) cream cheese, room temperature
  • 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


  • 1
    Heat oven to 325°F. Place paper baking cup in each of 12 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    These little cheesecakes are so versatile. Try other seasonal fruit on top, and omit the whipped cream or powdered sugar, if desired. For a caramel apple version, top with canned apple pie filling and caramel topping from a jar.
  • tip 2
    For even more crunch, sprinkle the cheesecakes with some extra crushed Frosted Toast Crunch™ cereal.
  • tip 3
    These cheesecakes can be made up to 2 days ahead; keep refrigerated until serving.


Nutrition Facts are not available for this recipe
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