Cinnamon Toast Crunch Cheesecake Bites

 

Cinnamon toast crunch cheesecake bites take a favorite breakfast cereal and combine it with a creamy cheesecake filling for an irresistible dessert!
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Table of Contents
  1. Cinnamon Toast Crunch Cheesecake Bites Ingredients
  2. Substitutions and Additions
  3. How to Make Cinnamon Toast Crunch Cheesecake Bites
  4. How to Serve Cinnamon Toast Crunch Cheesecake Bites
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Cinnamon toast crunch cheesecake bites transform your favorite breakfast cereal into a mouth-watering dessert. This no-bake treat combines the delicious cinnamon flavor of the cereal with the tang of cheesecake to make an irresistible bite-sized dessert. 

If you adore these mini cheesecake dessert bites, then you’ll also want to make Pumpkin Spice Cheesecake Bites, Mini Cherry Cheesecake, and Butter Pecan Cheesecake Bites.

Cinnamon Toast Crunch Cheesecake Bites Ingredients

You will need:

  • 8 ounces cream cheese, softened
  • 16 ounces Cinnamon Toast Crunch cake mix
  • 12 ounces white almond bark
  • ⅓ cup crushed Cinnamon Toast Crunch cereal, or a generic version

PRO TIP: To crush the cinnamon crunch cereal, you can pulse it in a food processor or in a ziplock bag with a rolling pin.

Substitutions and Additions

CRUSHED CEREAL: You can substitute a mixture of cinnamon and granulated sugar for the crushed cereal.

How to Make Cinnamon Toast Crunch Cheesecake Bites

STEP ONE: It is important to heat treat the dry cake mix before adding it to the cream cheese. Pour the dry cake mix into a medium size heat-safe bowl. Microwave the dry cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing into the cream cheese.

STEP TWO: Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1 ½ to 2 minutes, until completely smooth.

PRO TIP: Make sure the cream cheese is at room temperature to avoid lumps in the cream cheese mixture.

STEP THREE: Sprinkle the cooled, dry cake mix over the top of the cream cheese. Continue mixing just until well incorporated.

STEP FOUR: Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.

PRO TIP: You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly before coating because the cake mix may expand, and the coating may crack if you coat the bites too soon.

STEP FIVE: Line a baking sheet with parchment paper and it aside.

STEP SIX: Use a 1 tablespoon cookie scoop to scoop the cheesecake dough. Roll the dough into a ball and set it on the prepared baking sheet. Repeat the steps.

STEP SEVEN: Using a heat-safe medium-size mixing bowl, microwave the almond bark in 30-second intervals, stirring well after each interval until completely melted and smooth.

STEP EIGHT: Roll the cheesecake bites in the melted almond bark. Place the coated bite onto a fork. Gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated cheesecake bites onto the prepared baking sheet.

PRO TIP: If the coating becomes too thick, you can reheat it in the microwave for 15-second intervals, stirring well after each interval until smooth.

STEP NINE: While the cheesecake bite is still “wet” sprinkle the crushed cereal over the top of the coated bites. Repeat the coating and sprinkle process until all the bites are coated. Allow the coating to completely harden before serving.

How to Serve Cinnamon Toast Crunch Cheesecake Bites

Kids and adults will go crazy for these cinnamon toast crunch bites. Perfect for a party or potluck, these bite-sized confections are bound to be a hit whenever you serve them. Easy to pop into your mouth, enjoy a dessert bite with a mug of homemade hot chocolate or an iced latte. 

Storage

IN THE FRIDGE: Store any leftovers of these cute little cheesecake bites in an airtight container in the refrigerator for up to 5 days.  

IN THE FREEZER: You can freeze uncoated cheesecake bites for up to 2 months. Allow the bites to thaw overnight in the fridge before coating and sprinkling.

Cinnamon toast crunch cheesecake bites take a favorite breakfast cereal and combine it with a creamy cheesecake filling for a fantastic dessert that will wow your friends and family. With all that cinnamony-sugary goodness, these no-bake dessert bites are like a party in your mouth! 

FREQUENTLY ASKED QUESTIONS

Why do I have to microwave the cake mix? 

Since the cake mix has uncooked flour that may have pathogens, it is unsafe to consume raw. Heating it in the microwave will kill any pathogens and make it safe to use in this no-bake cheesecake recipe.

Should these cream cheese balls be served cold or at room temperature? 

These little cheesecake balls should always be served chilled, so keep them in the fridge until you are about ready to serve them.

Can I make these with other cereal? 

This easy cheesecake recipe would be tasty with any type of cereal, although the flavor really comes through with the cinnamon toast crunch-flavored cake mix.

MORE RECIPES YOU’LL LOVE

Cinnamon Toast Crunch Cheesecake Bites

Cinnamon toast crunch cheesecake bites take a favorite breakfast cereal and combine it with a creamy cheesecake filling for an irresistible dessert!
Prep Time 10 mins
Chill Time 2 hrs
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 26

Ingredients
  

  • 8 ounces cream cheese softened
  • 16 ounces Cinnamon Toast Crunch cake mix
  • 12 ounces white almond bark
  • cup crushed Cinnamon Toast Crunch cereal or a generic version

Instructions
 

  • It is important to heat treat the dry cake mix before adding it to the cream cheese. Pour the dry cake mix into a medium size heat-safe bowl. Microwave the dry cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing into the cream cheese.
  • Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1 ½ to 2 minutes, until completely smooth.
  • Sprinkle the cooled, dry cake mix over the top of the cream cheese. Continue mixing just until well incorporated.
  • Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
  • Line a baking sheet with parchment paper and it aside.
  • Use a 1 tablespoon cookie scoop to scoop the cheesecake dough. Roll the dough into a ball and set it on the prepared baking sheet. Repeat the steps.
  • Using a heat-safe medium-size mixing bowl, microwave the almond bark in 30-second intervals, stirring well after each interval until completely melted and smooth.
  • Roll the cheesecake bites in the melted almond bark. Place the coated bite onto a fork. Gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated cheesecake bites onto the prepared baking sheet.
  • While the cheesecake bite is still “wet” sprinkle the crushed cereal over the top of the coated bites. Repeat the coating and sprinkle process until all the bites are coated. Allow the coating to completely harden before serving.

Notes

Make sure the cream cheese is at room temperature to avoid lumps in the cream cheese mixture.
If the coating becomes too thick, you can reheat it in the microwave for 15-second intervals, stirring well after each interval until smooth.
You can substitute a mixture of cinnamon and granulated sugar for the crushed cereal.

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