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No-Bake Cinnamon Toast Crunch Cheesecake

This no-bake Cinnamon Toast Crunch Cheesecake is unbelievably easy, ridiculously quick, and guaranteed to be a crowd-pleaser. It captures the comforting feeling of a lazy Sunday morning with Cinnamon Toast Crunch.
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Prep Time 20 minutes
Cook Time 1 hour

Equipment

  • Food processor For crushing cereal
  • 9-inch springform pan
  • Medium bowl
  • Large bowl
  • Stand mixer or hand mixer

Ingredients
  

Ingredients

  • 2 cups Cinnamon Toast Crunch cereal, crushed
  • 0.25 cup granulated sugar for a touch of extra sweetness
  • 0.5 cup unsalted butter, melted makes the crust wonderfully buttery and holds its shape
  • 3 8 oz packages cream cheese, softened make sure it's really soft for a smooth batter!
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract pure vanilla is always best!
  • 3 large eggs room temperature eggs incorporate better
  • 0.25 cup sour cream adds tang and creaminess
  • 0.25 cup heavy cream for extra richness
  • 0.5 cup Cinnamon Toast Crunch cereal, crushed
  • 0.5 cup Cinnamon Toast Crunch cereal, crushed
  • 0.25 cup caramel sauce or dulce de leche I love the salted caramel!
  • 0.25 cup cinnamon sugar optional, but adds a nice final touch

Instructions
 

  • Preheat your oven to 325°F (165°C). Crush your Cinnamon Toast Crunch cereal. In a medium bowl, combine the crushed cereal, sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Let it cool completely before adding the filling.
  • In a large bowl, beat the softened cream cheese and sugar together until completely smooth and creamy. Add the vanilla extract, sour cream, and heavy cream; mix until well combined. Add the eggs one at a time, mixing well after each addition. Don't overmix! Gently fold in the remaining crushed Cinnamon Toast Crunch cereal. Pour the filling over the cooled crust.
  • Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about an hour. Once cooled, refrigerate for at least 4 hours, or preferably overnight.
  • Once chilled, top with the remaining crushed cereal, caramel sauce (or dulce de leche), and a sprinkle of cinnamon sugar (if using).

Notes

Make sure your cream cheese is softened to room temperature. Don't overmix the batter. Let the cheesecake cool completely before refrigerating. You can make the crust ahead of time and store it in the refrigerator until ready to use. Store leftover cheesecake in the refrigerator for up to 3 days. Cover it tightly with plastic wrap. It's best enjoyed within 3 days. You can freeze it for up to 2 months. Thaw it in the refrigerator overnight before serving. Cover the edges with foil during baking to prevent over-browning.