FROSTED TOAST CRUNCH™ CHEESECAKES

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Frosted Toast Crunch™ Cheesecakes image

Blogger Bree Hester of bakedbree.com shares a favorite recipe.

Provided by Bree Hester

Categories     Dessert

Time 3h30m

Yield 18

Number Of Ingredients 11

2 cups Frosted Toast Crunch™ cereal, crushed
1/4 cup butter, melted
2 packages (8 oz each) cream cheese, softened
1/2 cup granulated sugar
2 eggs
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon vanilla
Whipped cream topping (from aerosol can)
Fresh raspberries
Powdered sugar

Steps:

  • Heat oven to 325°F. Place paper baking cup in each of 18 regular-size muffin cups; lightly spray paper cups with cooking spray.
  • In medium bowl, mix crushed cereal and melted butter. Press about 1 tablespoon crumb mixture firmly in bottom of each muffin cup. Set aside.
  • In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add lemon peel, lemon juice and vanilla; beat just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
  • Bake 25 minutes or until filling is set and edges are lightly browned. Cool 10 minutes; remove from pan to cooling rack. Cool completely. Refrigerate until chilled, about 2 hours.
  • To serve, remove paper cups from cheesecakes. Garnish with whipped cream topping, raspberries and powdered sugar. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 16 g, Fat 3 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 200 mg

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