Creamy Cinnamon Toast Crunch Cheesecake with the flavors of apple and cinnamon are served up in an edible bowl made with canned cinnamon rolls. These cheesecake bowls make a fun and delicious dessert the whole family will love.
This easy recipe uses canned cinnamon rolls to make little bowls for the cinnamon and apple cheesecake filling. It's so yummy and kids love it!! And if you want, the cinnamon roll bowls double as a dish for ice cream!! It's genius!
Cinnamon Roll Cheesecake Bowls
Using fun, delicious cereals is one of my favorite ways to add a bit of pizzazz to foods! The inspiration for this recipe came from this cookie recipe made with fruity pebbles on Kitchen Divas, and if you want to skip the cheesecake filling you can serve up scoops of this no-churn hot chocolate ice cream in the bowls.
If you like the flavors of cinnamon, you might also enjoy these chocolate cinnamon rolls or cinnamon roll cookies.
Ingredients
This delicious dessert recipe uses ingredients easy to find in the grocery.
- Canned pillsbury cinnamon rolls
- Cream cheese
- Sweetened condensed milk
- Cool whip
- Vanilla extract
- Apple pie filling
- Vanilla pudding
- Brown sugar
- Butter
- Cinnamon
- Cane sugar
- Cinnamon Toast Crunch
See the recipe card further down on the page for the exact quantities of each ingredient.
Instructions
Don't be overwhelmed by the long list of instructions, I will walk you through how to make these step by step. Photos showing how to make this recipe are in the recipe card.
Step 1: Preheat the Oven
Preheat the oven to 375 degrees F and assemble all the rest of the ingredients you need.
Step 2: Prep the Cinnamon Roll Bowls
Remove cinnamon rolls from cans and separate them from each other. Unwrap each individual roll into strips.
Turn a muffin tin upside down and lightly spray the bottom with non-stick cooking spray. Use 2 strips for each muffin cup and wrap the cinnamon roll strips around it.
Step 3: Bake the Cinnamon Roll Bowls
Place the tray on the center rack of the oven and bake for 12 minutes.
When they're done cooking, remove them from the oven and let cool for 5 minutes.
After five minutes, pop the cinnamon roll bowls off of the tins and place them onto a wooden cutting board to further cool as you prepare the cheesecake filling.
Step 4: Make the Cheesecake Filling
Add apple pie filling to a food processor and purée. Transfer to a small mixing bowl, add the vanilla pudding mix and stir to combine.
Place the cream cheese, sweetened condensed milk, cool whip, apple pie filling, vanilla extract, brown sugar, melted butter, cinnamon, and cane sugar in a large mixing bowl. Thoroughly whisk until smooth, or use a stand or hand mixer.
Step 5: Assemble the Dessert
Pour cheesecake filling mixture into the cinnamon roll bowls and refrigerate for at least 4 hours before serving.
Add Cinnamon Toast Crunch cereal to a food processor and pulse until it is ground into crumbs. Or add to a ziplock and crush.
When you're ready to serve, sprinkle the crushed cereal over the top of the cheesecake and serve. Enjoy!
Hint: While they're not completely necessary, using a food processor and electric hand mixer makes this recipe so much easier to prepare.
Substitutions
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change Cinnamon Cheesecake Bowls.
- Apple Pie Filling - Any pie filling will work but peach and apple are my favorites with the cinnamon roll bowl.
- Vanilla extract - Swap it out with maple syrup or almond extract.
Variations
Want to personalize this Cinnamon Toast Crunch Cheesecake Bowls recipe? Here are some of my tried and true tips for changing up this recipe.
- Chocolate - Drizzle some chocolate over the top along with a few chocolate chips.
- Nutty - Sprinkle chopped pecans or almonds over the top.
- Banana - Layer in some bananas with the cheesecake filling.
If you love recipes like this, you may also enjoy these cookie cups with cheesecake filling.
Equipment
Here's what you need to make these delicious cheesecake bowls.
- Mixing bowl
- Food processor
- Whisk, electric hand or stand mixer
- Muffin tin
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.
Tips
Here are a few of my top tips you can use for the best results when making this recipe.
- 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.
More Cheesecake Recipes
Do you like the sweet creamy flavor of cheesecake? Here are some recipes you may also like to try.
- No Bake Strawberry Jello Cheesecake
- Peppermint Cheesecake with Oreo Crust
- Peanut Butter Cheesecake Cups
FAQ
Do you have questions about making Cinnamon Toast Crunch Cheesecake Bowls? Here are some of the most commonly asked questions about this recipe.
Yes, it works perfectly to make in advance. Just be sure to store in an airtight container so they stay fresh. Keep the crushed Cinnamon Toast Crunch cereal separate and add just before serving so it stays crunchy.
Sure why not!! Just use a small muffin tin instead of the regular size. You will use one strip of cinnamon roll dough to form the bowl and trim as needed. Use a pastry bag to pipe in the cheesecake filling!
Cinnamon Toast Crunch Cheesecake Bowls
Ready to get cooking? Remember that you can print this recipe if you would like.
Cinnamon Toast Crunch Cheesecake Bowls
Equipment
- Whisk, electric hand or stand mixer
- Muffin Tin
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
- Preheat the oven to 375° F and get out and measure your ingredients.
- Remove cinnamon rolls from cans and separate.
- Unwrap each individual roll into strips.
- 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.
- Then continue wrapping to cover it fully. Each muffin tin will use 2 strips of dough to cover.
- When you have them all wrapped, place onto the center rack of the oven and bake for 12 minutes.
- While they cook, make the filling. Add apple pie filling to a food processor.
- Purée until smooth.
- Add the puree to a small mixing bowl with vanilla pudding mix.
- Stir to combine.
- Place the cream cheese in a large mixing bowl.
- Add the sweetened condensed milk, cool whip, apple pie filling, vanilla extract, brown sugar, melted butter, cinnamon, and cane sugar.
- Thoroughly whisk until smooth, or use a stand or hand mixer.
- Remove from the oven and let cool for 5 minutes.
- Pop cinnamon roll bowls off of the tins and place onto a wooden cutting board to further cool.
- Pour cheesecake into the cinnamon roll bowls and refrigerate for at least 4 hours before serving.
- 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.
- Serve them up!
- Eat and enjoy!
- Every single bite!
Notes
- 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.
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