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Cinnamon Toast Crunch Cheesecake Bowls

Canned cinnamon rolls are used to form edible bowls for this easy Cinnamon Toast Crunch cheesecake. It's creamy, delicious and fun to eat.

Prep Time
15 mins
Cook Time
15 mins
Chill Time
4 hrs
Total Time
4 hrs 27 mins
Servings: 8
Calories: 529 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cans Pillsbury Cinnamon Rolls 8 count each
  • 8 oz cream cheese softened
  • 7 oz sweetened condensed milk
  • 1 cup Cool Whip
  • 1 teaspoon vanilla extract
  • ¼ cup apple pie filling canned
  • 1 packet instant vanilla pudding
  • 1 tablespoon brown sugar
  • 1 tablespoon butter melted
  • 1 teaspoon cinnamon
  • 1 teaspoon cane sugar
  • ¼ cup Cinnamon Toast Crunch

Instructions

    Cup of Yum
  1. Preheat the oven to 375° F and get out and measure your ingredients.
  2. Remove cinnamon rolls from cans and separate.
  3. Unwrap each individual roll into strips.
  4. Turn the muffin tip upside down and lightly spray the bottom with non-stick cooking spray. Wrap cinnamon roll strips around the side of every other muffin hole.
  5. Then continue wrapping to cover it fully. Each muffin tin will use 2 strips of dough to cover.
  6. When you have them all wrapped, place onto the center rack of the oven and bake for 12 minutes.
  7. While they cook, make the filling. Add apple pie filling to a food processor.
  8. Purée until smooth.
  9. Add the puree to a small mixing bowl with vanilla pudding mix.
  10. Stir to combine.
  11. Place the cream cheese in a large mixing bowl.
  12. Add the sweetened condensed milk, cool whip, apple pie filling, vanilla extract, brown sugar, melted butter, cinnamon, and cane sugar.
  13. Thoroughly whisk until smooth, or use a stand or hand mixer.
  14. Remove from the oven and let cool for 5 minutes.
  15. Pop cinnamon roll bowls off of the tins and place onto a wooden cutting board to further cool.
  16. Pour cheesecake into the cinnamon roll bowls and refrigerate for at least 4 hours before serving.
  17. Place Cinnamon Toast Crunch cereal in a food processor and pulse until crumbs. Or add to a ziplock and crush. Sprinkle the crushed cereal over the top of the cheesecake.
  18. Serve them up!
  19. Eat and enjoy!
  20. Every single bite!

Notes

  • Expert Tips:
  • Storage:
  • Once the cinnamon roll bowls are filled with the cheesecake filling, store in the refrigerator until ready to serve. They will last up to 3 days in the refrigerator.
  • You can also store them in the freezer for up to 1 month as long as you use an airtight container. If you freeze, thaw them out overnight under refrigeration or on the countertop for 1 hour.
  • Don't forget to spray the bottom side of the muffin tin otherwise, the cinnamon rolls may stick.
  • Only wrap every other muffin hole so you have plenty of room to work and to allow them to puff up when the cook.
  • Refrigerate the filing for four hours after making so the cheesecake filling has time to set fully.
  • Allow the cinnamon roll bowls to cool fully before filling with the cheesecake mixture.

Nutrition Information

Calories 529kcal (26%) Carbohydrates 67g (22%) Protein 8g (16%) Fat 26g (40%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 41mg (14%) Sodium 796mg (33%) Potassium 151mg (4%) Fiber 1g (4%) Sugar 39g (78%) Vitamin A 469IU (9%) Vitamin C 1mg (1%) Calcium 115mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 529

% Daily Value*

Calories 529kcal 26%
Carbohydrates 67g 22%
Protein 8g 16%
Fat 26g 40%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 41mg 14%
Sodium 796mg 33%
Potassium 151mg 3%
Fiber 1g 4%
Sugar 39g 78%
Vitamin A 469IU 9%
Vitamin C 1mg 1%
Calcium 115mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.