Looking for a fun and delicious treat? These Cinnamon Toast Crunch Cheesecake Pops are a perfect blend of creamy cheesecake with the sweet, crunchy goodness of Cinnamon Toast Crunch cereal. They’re bite-sized, portable, and perfect for parties, holidays, or just as a fun snack. Plus, they bring a nostalgic twist with the cereal crust and coating. Let’s get started!

Ingredients

• 2 cups Cinnamon Toast Crunch cereal
• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup sour cream
• Popsicle sticks

Instructions

Step 1: Prepare the Crust

1. Crush the Cinnamon Toast Crunch: Place the Cinnamon Toast Crunch cereal in a food processor and pulse until it becomes a fine crumb. Alternatively, you can place the cereal in a sealed plastic bag and crush it with a rolling pin.
2. Combine the crust ingredients: In a medium bowl, mix the crushed Cinnamon Toast Crunch, graham cracker crumbs, and melted butter until evenly combined and the mixture has the texture of wet sand.
3. Press the crust: Line an 8×8-inch baking pan with parchment paper. Press the crumb mixture into the bottom of the pan to form an even crust. Use the back of a spoon or the bottom of a glass to press it down firmly. Set the pan aside.

Step 2: Make the Cheesecake Filling

1. Cream the cream cheese and sugar: In a large bowl, beat the softened cream cheese and granulated sugar together with a hand mixer or stand mixer on medium speed until smooth and creamy.
2. Add vanilla and eggs: Mix in the vanilla extract, then add the eggs one at a time, beating well after each addition.
3. Incorporate the sour cream: Finally, fold in the sour cream until the cheesecake filling is smooth and well-combined.

Step 3: Bake the Cheesecake

1. Pour the filling over the crust: Spread the cheesecake filling evenly over the prepared crust in the baking pan.
2. Bake: Preheat your oven to 325°F (160°C) and bake the cheesecake for 35-40 minutes, or until the center is just set and the edges are slightly golden.
3. Cool and chill: Remove the cheesecake from the oven and let it cool to room temperature. Then, place it in the refrigerator to chill for at least 4 hours or overnight.

Step 4: Form the Pops

1. Cut the cheesecake: Once fully chilled, remove the cheesecake from the pan using the parchment paper. Cut the cheesecake into small squares, approximately 1.5 inches in size, depending on how big you want your pops.
2. Insert the popsicle sticks: Gently insert a popsicle stick into each cheesecake square, being careful not to press too hard and break the cheesecake.

Step 5: Coat the Pops

1. Crush additional Cinnamon Toast Crunch: For the coating, crush more Cinnamon Toast Crunch cereal into fine crumbs.
2. Coat the cheesecake pops: Roll each cheesecake pop in the crushed Cinnamon Toast Crunch cereal, pressing gently so the crumbs adhere to the sides.

Step 6: Serve and Enjoy

Serve these Cinnamon Toast Crunch Cheesecake Pops chilled, or you can freeze them for an even firmer texture. They make a perfect bite-sized dessert for any occasion!

Cooking Notes

• Freezing option: If you prefer firmer pops, freeze the cheesecake for about 1 hour before inserting the popsicle sticks. This helps keep the squares intact as you handle them.
• Cheesecake flavor variations: For an extra cinnamon boost, you can add 1/2 teaspoon of ground cinnamon to the cheesecake filling.
• Drizzle with chocolate: To make the pops even more indulgent, drizzle them with melted white or milk chocolate before serving.

Variations

• Chocolate Coating: Melt white chocolate or milk chocolate and dip the cheesecake pops before rolling them in the crushed Cinnamon Toast Crunch cereal for an extra decadent treat.
• Mini Cheesecake Bites: If you prefer not to use popsicle sticks, you can cut the cheesecake into bite-sized pieces and serve them as mini cheesecake bites, rolling them in the cereal coating.
• No-Bake Version: For a quicker option, skip the baking step and use a no-bake cheesecake filling. Simply refrigerate the cheesecake filling with the crust until set before forming the pops.

Frequently Asked Questions (FAQs)

Can I make these pops ahead of time?

Yes! These cheesecake pops can be made ahead of time and stored in the fridge for up to 3-4 days. You can also freeze them for longer storage—just make sure to wrap them tightly in plastic wrap or store them in an airtight container to prevent freezer burn.

How do I keep the pops from falling apart?

Make sure your cheesecake is thoroughly chilled before cutting and inserting the popsicle sticks. Freezing the cheesecake for about an hour before handling can also help the pops maintain their shape.

Can I substitute the Cinnamon Toast Crunch cereal?

Yes, you can use other cereals like graham cracker cereal or even crushed cookies like Oreos for a different flavor twist.

Can I use low-fat cream cheese?

While you can use low-fat cream cheese, full-fat cream cheese will give you the best texture and creaminess. Low-fat versions may make the cheesecake filling slightly less rich and creamy.

These Cinnamon Toast Crunch Cheesecake Pops are a delightful, easy-to-make dessert that’s sure to please any crowd. With a crunchy, cinnamon-coated exterior and a creamy cheesecake center, they offer the perfect balance of flavors and textures. Whether you’re making them for a party or a weekend treat, these pops are bound to be a hit.