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Frosted Toast Crunch™ Cheesecake Cupcakes
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Prep Time:
20 minutes
Total Time:
3 hours 30 minutes
Turn breakfast cereal into a delicious cheesecake crust for a sweet treat.
Ingredients:
  • 2 cups Frosted Toast Crunch™ cereal, crushed
  • 1/4 cup butter, melted
  • 2 packages (8 oz each) cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons grated lemon peel
  • 2 tablespoons fresh lemon juice
  • Whipped cream topping (from aerosol can)
  • Fresh raspberries
  • Powdered sugar
Instructions:
  • Preheat the oven to 325°F. Line 12 regular-size muffin cups with paper baking cups and lightly coat them with cooking spray.
  • Combine crushed cereal with melted butter in a medium bowl. Firmly press about 1 tablespoon of the crumb mixture into the bottom of each muffin cup and set aside.
  • In a spacious bowl, cream together cream cheese and granulated sugar until light and fluffy using an electric mixer on medium speed for about 3 minutes. Add eggs one at a time, mixing just until blended. Mix in lemon peel, lemon juice, and vanilla until just combined. Spoon the filling evenly into muffin cups, filling each about three-fourths full.
  • Bake for 25 minutes or until the filling is set and the edges are lightly browned. Allow it to cool for 10 minutes, then remove from the pan onto a cooling rack. Once cooled completely, refrigerate for about 2 hours until chilled.
  • When ready to enjoy, take off the paper cups from the cheesecakes. Top with a dollop of whipped cream, fresh raspberries, and a sprinkle of powdered sugar. Keep refrigerated until serving.

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