Cinnamon Toast Crunch Cheesecake Bites

Take a favorite breakfast cereal with all its delicious cinnamon flavor and combine it with a creamy cheesecake filling, and you have these delightful cinnamon toast crunch cheesecake bites.

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These epic no-bake cinnamon toast crunch cheesecake bites are insane; they’re like a party in your mouth! So if you’re looking for a fantastic dessert that will wow your friends and family, then you’ve got to try these cheesecake bites that taste just like the favorite sweet cereal.

Cinnamon Toast Crunch Cheesecake Bites Ingredients

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You’ll need:

• 1 (16-ounce) box of Cinnamon Toast Crunch cake mix
• 1 (8-ounce) package of cream cheese, softened
• 12 ounces of white almond bark
• ⅓ cup of 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.

How To Make This Cinnamon Toast Crunch Cheesecake Bites Recipe

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-sized 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 bowl and an electric hand mixer on medium-high speed, beat the cream cheese for 1½ to 2 minutes until completely smooth.

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.

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

STEP SIX: Scoop the cheesecake dough using a 1-tablespoon cookie scoop. Roll the dough into a ball and set it on the prepared baking sheet. Repeat the steps with the remaining batter.

STEP SEVEN: Using a heat-safe medium-sized 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 parchment paper-lined baking sheet.

STEP NINE: While the cheesecake bite is still “wet”, sprinkle the crushed cinnamon crunch crumbs over the top of the cheesecake bites.

Repeat the coating and sprinkle process until all the remaining cheesecake balls are coated. Allow the coating to harden completely before serving.

How To Serve

These cinnamon toast crunch bites make a fun dessert, and all those kids (and grown-ups) who enjoy this cereal will be delighted that this treat features the same great flavor.

Serve along with a homemade hot chocolate or Wendy’s Frosty for an afternoon snack.

Our cherry chip cheesecake bites and unicorn cheesecake bites are two more easy recipes that are sure to be a hit.

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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.

I can’t believe how good these cinnamon sugar bites are! And they’re so easy to make, too. You just need a few simple ingredients, and you’re good to go. The delicious flavor comes from the sweet cereal and the tang of cheesecake to make these a delectable bite-size treat.

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Cinnamon Toast Crunch Cheesecake Bites

5 from 7 votes

Take a favorite breakfast cereal with all its delicious cinnamon flavor and combine it with a creamy cheesecake filling, and you have these delightful cinnamon toast crunch cheesecake bites.

Prep Time 10 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 26

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Ingredients

  

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

Instructions

 

• It is important to heat treat the dry cake mix before adding to the cream cheese. Pour the dry cake mix into a medium-sized 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-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1½ 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, scoop the cheesecake dough. Roll the dough into a ball and set on the prepared baking sheet. Repeat the steps.
• Using a heat-safe medium-sized 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 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.

Nutrition

Calories: 171kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 155mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 124IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 0.5mg

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