Frosted Toast Crunch™ Cheesecake Cupcakes

Popular
Health score
3%
Frosted Toast Crunch™ Cheesecake Cupcakes
210 min.
12
314kcal

Suggestions


Indulge your sweet tooth with these delightful Frosted Toast Crunch™ Cheesecake Cupcakes! Perfectly portioned for sharing or enjoying all by yourself, these cupcakes combine the creamy richness of cheesecake with the nostalgic crunch of your favorite cereal. Each bite offers a harmonious blend of flavors, making them an irresistible dessert for any occasion.

Imagine sinking your teeth into a velvety cheesecake filling, enhanced with a hint of fresh lemon and vanilla, all resting on a buttery, crunchy base made from Frosted Toast cereal. The addition of fresh raspberries and a dollop of whipped cream topping not only elevates the presentation but also adds a burst of freshness that perfectly complements the rich cheesecake.

Whether you're hosting a gathering, celebrating a special occasion, or simply treating yourself, these cupcakes are sure to impress. With a preparation time of just over three hours, including chilling, you can easily whip up a batch and have them ready to serve. Plus, they are a fun twist on traditional cheesecake, making them a hit with both kids and adults alike.

So, roll up your sleeves and get ready to create a dessert that will leave everyone asking for seconds. These Frosted Toast Crunch™ Cheesecake Cupcakes are not just a treat; they are a delightful experience that will have your taste buds dancing with joy!

Ingredients

  • 0.3 cup butter melted
  • 16 oz cream cheese room temperature
  •  eggs 
  • 0.5 cup granulated sugar 
  • tablespoons juice of lemon fresh
  • teaspoons lemon zest grated
  • 12 servings powdered sugar 
  • 12 servings raspberries fresh
  • cups frosted toast cereal crushed
  • teaspoon vanilla 
  • 12 servings whipped cream (from aerosol can)

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • muffin liners

Directions

  1. Heat oven to 325F.
  2. Place paper baking cup in each of 12 regular-size muffin cups; lightly spray paper cups with cooking spray.
  3. In medium bowl, mix crushed cereal and melted butter. Press about 1 tablespoon crumb mixture firmly in bottom of each muffin cup. Set aside.
  4. 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.
  5. Add lemon peel, lemon juice and vanilla; beat just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.
  6. 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.
  7. To serve, remove paper cups from cheesecakes.
  8. Garnish with whipped cream topping, raspberries and powdered sugar. Store covered in refrigerator.

Nutrition Facts

Calories314kcal
Protein5.55%
Fat53.92%
Carbs40.53%

Properties

Glycemic Index
19.01
Glycemic Load
7.64
Inflammation Score
-6
Nutrition Score
10.079130348952%

Flavonoids

Cyanidin
27.46mg
Petunidin
0.19mg
Delphinidin
0.79mg
Malvidin
0.08mg
Pelargonidin
0.59mg
Peonidin
0.07mg
Catechin
0.79mg
Epigallocatechin
0.28mg
Epicatechin
2.11mg
Epigallocatechin 3-gallate
0.32mg
Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Kaempferol
0.04mg
Quercetin
0.64mg

Nutrients percent of daily need

Calories:314.01kcal
15.7%
Fat:19.41g
29.86%
Saturated Fat:11.17g
69.81%
Carbohydrates:32.83g
10.94%
Net Carbohydrates:28.73g
10.45%
Sugar:23.32g
25.91%
Cholesterol:80.19mg
26.73%
Sodium:193.67mg
8.42%
Alcohol:0.11g
100%
Alcohol %:0.1%
100%
Protein:4.49g
8.98%
Vitamin C:18.81mg
22.8%
Manganese:0.41mg
20.69%
Vitamin A:839.76IU
16.8%
Fiber:4.1g
16.39%
Vitamin B2:0.27mg
16.11%
Vitamin B6:0.32mg
16.05%
Iron:2.47mg
13.73%
Vitamin B12:0.74µg
12.35%
Folate:47.05µg
11.76%
Vitamin B3:2.35mg
11.74%
Vitamin B1:0.17mg
11.14%
Selenium:6.09µg
8.7%
Phosphorus:82.39mg
8.24%
Vitamin E:1.08mg
7.21%
Calcium:63.97mg
6.4%
Vitamin B5:0.57mg
5.68%
Vitamin K:5.95µg
5.67%
Potassium:169.82mg
4.85%
Magnesium:19.04mg
4.76%
Zinc:0.58mg
3.84%
Copper:0.07mg
3.58%
Vitamin D:0.5µg
3.33%