MENU
  • Print
    157
  • Save
    1K
  • Pinterest
    50
  • Email
    20
  • Facebook
    8

Frosted Toast Crunch™ Cheesecake Cupcakes

  • Prep 20 min
  • Total 3 hr 30 min
  • Servings 12

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

Ingredients

Crust

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

Filling

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment