Frosted Toast Crunch™ Cheesecake Cupcakes

Frosted Toast Crunch cereal is not just for breakfast—it's also a tasty crust for our creamy and delightful cheesecake cupcakes. MORE + LESS -

Bree Hester

March 19, 2012

Crust

cups Frosted Toast Crunch™ cereal, crushed

1/4

cup butter, melted

packages (8 oz each) cream cheese, room temperature

1/2

cup granulated sugar

eggs

teaspoons grated lemon peel

tablespoons fresh lemon juice

teaspoon vanilla

Whipped cream topping (from aerosol can)

Fresh raspberries

Powdered sugar

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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.

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.
For even more crunch, sprinkle the cheesecakes with some extra crushed Frosted Toast Crunch™ cereal.
These cheesecakes can be made up to 2 days ahead; keep refrigerated until serving.