Easy, No Bake Cheesecake recipe to make and share with your friends and family... or keep for yourself
Cinnabon No Bake Cheesecake
This cheesecake recipe is sure to be a crowd favorite
5 1/2 cups Kellogg's® Cinnabon® Cereal
Measure 5 ½ cups of Cinnabon cereal, which is roughly half of the cereal in the box. Place 5 cups in food processor and pulse until very fine. Pour finely chopped cereal into a large mixing bowl.
Pour in 1 cup melted butter and 2 teaspoons granulated sugar to the bowl of cereal crumbs. Using a rubber spatula, mix butter, sugar, and cereal crumbs together until completely mixed. Pour the butter, sugar, cereal crumb mixture into a pie pan (spring form pan is recommended) and using either rubber spatula or clean hands, press cereal crumb picture into a tightly packed layer on bottom of pan and lower half of sides of pan. Cover the pie pan with plastic wrap and freeze until firm, roughly 15 minutes.
Mix together (best to use a hand mixer) 32 oz cream cheese (4 packages), 2 teaspoons vanilla extract, 2 cups powdered sugar, 1 cup sour cream, and ½ cup International Delight Cinnabon Creamer in a large mixing bowl. Mix until mixture is smooth and there are no more lumps.
Remove cheesecake dish from the freezer and remove the plastic wrap. Pour the smooth cheesecake mixture on top of the Cinnabon cereal crumb crust and smooth with a rubber or offset spatula. Cover the cheesecake with plastic wrap and place in refrigerator until set, roughly one hour. Before serving, top with Kellogg Cinnabon Cereal, chocolate syrup, caramel syrup, and any of your favorite toppings.
Here are a few tips to consider when making your No Bake Cheesecake:
International Delight® is a registered trademark of ©WhiteWave Foods. All rights reserved. Used with permission.
Kellogg's® is a registered trademark of ©Kellogg's Company. All rights reserved. Used with permission.