Another no bake cheesecake but this time we made it CTC with a cinnamon roll crust 🤯 we used the new Cinnadust from Cinnamon Toast Crunch but you can use Cinnamon Sugar too. The finished result tasted AMAZING and we would 10/10 make it again.
- 16 ounces of softened cream cheese
- 1 1/2 cups cold heavy whipping cream
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 2 tsp lemon juice
- 16 cinnamon rolls
- Cinnadust or Cinnamon Sugar
- Cinnamon Toast Crunch cereal
Line the bottom of a 9-inch springform pan with parchment paper in a circle shape. Use cooking spray to grease the inside walls of the pan. Set aside.
Lay out a piece of parchment paper and place your cinnamon rolls together in a circular shape and begin to roll out using a rolling pin. Flip the parchment paper upside down into the springform pan. Begin to mold the cinnamon rolls against the sides and bottom of the pan. Using a cup measure works great for this part.
Bake the cinnamon roll crust on 400 for 25 minutes or until cooked through. Once done, you will need to once again use a cup measure to press down on the crust and mold into shape (since the rolls rise when baked).
Using a hand mixer, beat the cream cheese until smooth. Add the powdered sugar, lemon juice, and vanilla then beat until fully combined. In a separate bowl, beat the cold heavy whipping cream until stiff peaks.
Fold in 1/3 of the heavy cream mixture to the cream cheese mixture and once combined, fold the rest of the heavy cream mixture in and combine.
Add your Cinnadust or cinnamon sugar to the cheesecake filling. The amount is optional. Set aside.
Brush the icing from the cinnamon roll packages onto the crust. Add the cheesecake mixture to your crust then top with Cinnamon Toast Crunch cereal.
Allow the cheesecake to set in the fridge at least 6 hours or until firm.
Disclaimer: the crust does harden a little bit while the cheesecake sets in the fridge. It’s totally up to you if you want to swap the crust for something for traditional. We highly recommend you watching the how to video on our instagram HERE!