This Cinnamon Toast Crunch cheesecake with Cinnamon Toast Crunch crust takes this beloved cereal and turns it into a fabulous no bake cheesecake.
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Satisfy your Cinnamon Toast Crunch cravings with this no bake cinnamon toast cheesecake. A nostalgic mix of buttery Cinnamon Toast Crunch base with a creamy cinnamon-infused cheesecake filling and decorated with even more Cinnamon Toast Crunch!
Why you'll love this recipe
- Nostalgic flavors of Cinnamon Toast Crunch cereal in a delicious cheesecake.
- Easy no bake recipe, no need to turn on the oven.
- Great for kids and kids at heart.
Looking for more fabulous cinnamon flavored recipes? Why not try making my quick and easy air fryer cinnamon rolls, creamy cinnamon, apple and oat ice cream or crunchy cinnamon sugar pita chips. Delicious!
Or for more cheesecake inspiration check out my full list of no bake cheesecake recipes. Everything from caramel pecan cheesecake to coffee cheesecake and more!
Ingredients
Cinnamon Toast Crunch Cereal: for that classic cinnamon toast crunch taste.
Ground cinnamon: optional, but helps pump up the cinnamon flavor.
Granulated sugar: also known as white sugar, it adds some sweetness to the cheesecake filling, the cinnamon toast crunch isn't sweet enough on its own.
Cream cheese: full-fat cream cheese is best for this recipe. If you use light cream cheese it may not set properly.
Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Graham Crackers: are a type of sweet plain cookie with wholegrain which are the classic cheesecake base.
Unsalted Butter: because butter makes most things taste better. But it also helps set the cheesecake base.
How to make cinnamon toast crunch cheesecake
See the full recipe card at the end of the post for ingredient amounts and instructions.
To make the Cinnamon Toast Crunch crust
Line the base and sides of a cheesecake tin.
Blitz the graham crackers, and then the Cinnamon Toast Crunch cereal for the crust into breadcrumb size pieces.
Add the graham cracker and Cinnamon Toast Crunch crumbs together and mix well. Melt the butter and add it to the crumbs. Mix well.
Tip the crust into the lined tin and push down with the back of a large spoon or a cup. Chill in the fridge for at least an hour and up to overnight.
To make the Cinnamon Toast Crunch cheesecake filling
Blitz the Cinnamon Toast Crunch for the cheesecake filling. The finer the crumbs, the smoother your cheesecake will be, so make sure they are blitzed very well.
Briefly mix the cream cheese to soften it. Add the sugar, vanilla cinnamon for the filling. Mix well until the sugar is fully dissolved. Add the blitzed Cinnamon Toast Crunch for the filling and four tablespoons of cream. Mix well.
In a separate bowl whip the cup of cream until firm peaks form. Add the whipped cream to the rest of the filling. Carefully mix the two together. The filling will be quite thick, so you will need some elbow grease to carefully but thoroughly mix the two together.
Spoon the filling onto the chilled crust, taking care to press out the air bubbles as you go, especially around the sides. Smooth down the top with an offset spatula. Chill in the fridge for at least four hours and preferably overnight.
To decorate the cheesecake
Mix together the cinnamon and sugar for the decoration. Remove the cheesecake from the tin and carefully peel back the lining. Use a spatula to smooth down the sides. Transfer to a serving board or plate.
Just before serving sprinkle the top with some cinnamon sugar and add some extra Cinnamon Toast Crunch cereal and you're done!
How to serve
To serve this no bake cinnamon cheesecake pop it onto a serving plate, slice and enjoy! To get nice clean slices it helps to gently heat a large knife, wipe dry and slice.
You will get cleaner slices if you nudge the Cinnamon Toast Crunch pieces on top out of the way before slicing, otherwise they may dig into the cake as you slice.
How to store
Hot tip: the Cinnamon Toast Crunch decoration on top will start to go soft within a few hours. Keep this in mind if you are not eating the cheesecake all in one go.
During recipe testing I successfully removed the Cinnamon Toast Crunch decoration, popped the cereal into a separate container, refrigerated the rest of the cheesecake overnight and redecorated the cheesecake with the (still crunchy) cereal the next day, much to the delight of my co-workers (who gave it a big thumbs up btw :D).
In the fridge: for up to five days in a covered container.
In the freezer: wrap the whole cake or slice and store individual wrapped slices in the freezer for up to two months, but best eaten within a month for the best texture.
Tips for success and frequently asked questions
Can I make the crust with just Cinnamon Toast Crunch cereal?
Yes you can. Simply replace the graham cracker with the same amount of Cinnamon Toast Crunch cereal (so 6 cups in total for the crust, instead of 3 cups with half Cinnamon Toast Crunch and half graham crackers).
When recipe testing I tried both, and found the full Cinnamon Toast Crunch base had a chewier texture. Half and half with graham crackers still had great flavor, but a much better texture.
Why does my cheesecake have a thicker texture?
Add the Cinnamon Toast Crunch cereal to the cheesecake filling does make the cheesecake filling more textured, compared to a regular no bake cheesecake.
Make sure you blitz the Cinnamon Toast Crunch for the filling as fine as possible to help minimize this. In recipe testing you could really tell the difference in coarser blitzed cereal vs more finely blitzed cereal. Make sure you mix in the whipped cream carefully but thoroughly.
If you really want silky smooth cheesecake you can leave out the Cinnamon Toast Crunch (and the extra four tablespoons of cream) from the cheesecake filling and add an extra teaspoon of cinnamon instead. It won't have the same depth of flavor but it will be smoother.
I love cinnamon, but is there anything else I can serve this with to mix up the flavors?
Too much Cinnamon Toast Crunch? Never! But having said that I have doubled down on the Cinnamon Toast Crunch flavor in this cheesecake with it in every single element. To mix things up you could absolutely serve this with your favorite cheesecake topping.
Anything that pairs well with cinnamon will work. Why not try it with my strawberry, peach or raspberry compote, or even with my cranberry sauce or coffee sauce! Delicious!
Have you made this recipe? Tell me how it went in the comments below and tag me on Instagram so I can see your delicious creations!
📋 Recipe
Cinnamon Toast Crunch Cheesecake
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm) or similar
- Electric hand held beaters or stand mixer *its usefull but not essential to have two mixing bowls.
- Stick/immersion blender with chopping bowl attachment or food processor
- baking paper (parchment paper)
Ingredients
For the cheesecake base
- 3 cups (120gms) Cinnamon Toast Crunch cereal
- 1 cup and 2 tablespoons (125gms) Graham cracker crumbs (or approx 8 long rectangular graham crackers)
- 1 stick (½ cup/ 115gms) unsalted butter
For the cheesecake filling
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- â…“ cup (75gms) granulated sugar
- 2 cups (80gms) Cinnamon Toast Crunch cereal
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla essence
- 1 cup plus 4 tablespoons (330mls) thickened cream
To decorate the cheesecake
- 1 teaspoon granulated sugar
- 1 ¼ teaspoon ground cinnamon
- 1 cup (40gms) Cinnamon Toast Crunch cereal
Instructions
To make the cheesecake base
- Line the base and sides of a springform tin with parchment paper.
- Blitz the Cinnamon Toast Crunch cereal for the base until it resembles breadcrumbs.
- Break up the cookies and blitz briefly in a food processor into crumbs.
- Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
- Add the cookie crumbs and Cinnamon Toast Crunch crumbs to a bowl. Mix well.
- Pour the melted butter in and mix until it resembles fine bread crumbs.
- Pour into lined springform tin and press down at the bottom to form the base.
- Chill the base in fridge for at least one hour and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Blitz the Cinnamon Toast Crunch cereal for the filling until its as fine as possible.
- Beat the cream cheese briefly to soften. Add the sugar and beat on low until combined and the sugar has all dissolved.
- Add the vanilla extract and optional ground cinnamon.
- Add the blitzed Cinnamon Toast Crunch cereal and four tablespoons of cream. Mix well.
- In a separate bowl whip the remaining one cup of cream until firm peaks form.
- Add the whipped cream to the rest of the cheesecake mix and gently fold in until well combined, taking care not to knock any air out of the mix.
- Tip the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably overnight.
To decorate cheesecake
- Once set remove the cheesecake from the springform tin and smooth down the edges with an offset spatula.
- Mix the cinnamon and sugar for the cheesecake decoration. Sprinke the cinnamon sugar onto the centre of the cheesecake.
- Sprinkle some Cinnamon Toast Crunch around the end of the cheesecake and you're done!
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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