"Spring is here and what better way to start this season by shopping at Sprouts.
I picked up @cascadianfarm Cinnamon Crunch Cereal and I made a scrumptious creamy Cinnamon Crunch Cheesecake.
No baking required, this recipe will melt your heart!"
Cinnamon Crunch Cheesecake (No Bake)
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Prep time: 40mins
Cook time: 3hrs 20mins
Serves or Makes: 8
Recipe Card
ingredients
Crust:
- 1 box Cascadian Farm Cinnamon Crunch Cereal, plus more for garnishing
- 1 cup graham cracker crumbs, grounded
- 1 stick plus 3 tablespoons unsalted butter, melted
- 1/2 cup light brown sugar, firmly packed
- Pinch of salt
ingredients
Filling:
- 2 8 ounce package full fat cream cheese, at room temperature
- 1 1/2 cup plus 1 teaspoon sweetened condensed milk
- 1/4 cup fresh lemon juice
- 2 teaspoon vanilla extract
- 1 1/2 teaspoon ground cinnamon
ingredients
Frosting:
- 8 tablespoons unsalted butter, at room temperature
- 3/4 cup confectioner’s sugar, sifted
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Method
To make the crust:
Step 1
Using a food processor, pour Cinnamon Crunch Cereal and pulse a few times to get crumbled texture. Add to a medium size bowl along with graham cracker crumbs, brown sugar, and salt.
Step 2
In a small microwave safe bowl, melt butter. Add to cereal mixture using a rubber spatula mix until well combined.
Step 3
Pour crumb mixture into a 9-inch springform pan. Using a 1 cup measuring cup, press crumb in the pan, making sure to spread crumbs upwards to about 1 1/2 to 2 inches up side. Chill crust in freezer for at least 20 minutes.
To make the filling:
Step 1
As the crust sets, start the filling; using an electric mixer set at medium-high speed, beat cream cheese in a large bowl until smooth, about 3 minutes.
Step 2
Pour and beat in the condensed milk, scraping sides of the bowl with a rubber spatula, as needed.
Step 3
Beat in lemon juice, cinnamon, and vanilla until well combined.
Step 4
Remove crust from freezer and pour in filling. Using the back of a clean rubber spatula or offset spatula, smooth batter into corners. Cover cheesecake with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
To make the frosting:
Step 1
Cream butter with a hand mixer or stand mixer with the paddle attachment, until smooth and creamy.
Step 2
Add confectioners sugar, salt, and beat on low until incorporated. Then turn the speed to high. Add vanilla and heavy cream. Continue beating until fluffy, about 2 minutes.
Step 3
Add to a piping bag with a star tip. Add rosette design along sides in a circle pattern.
Step 4
Garnish with Cascadian Farm Cinnamon Crunch Cereal before serving.