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–+ servings
A plate of cinnamon toast crunch cheesecake in a cinnamon roll bowl.
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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 Time15 minutes
Cook Time12 minutes
Chill Time4 hours
Total Time4 hours 27 minutes
Servings: 8
Calories: 529kcal
Author: Karin and Ken

Ingredients

Instructions

  • Preheat the oven to 375° F and get out and measure your ingredients.
    Ingredients to make cinnamon toast crunch cheesecake bowls on the table.
  • Remove cinnamon rolls from cans and separate.
    Cinnamon rolls are separated on a cutting board.
  • Unwrap each individual roll into strips.
    Cinnamon rolls are unraveled on a cutting board.
  • 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.
    Starting to wrap the cinnamon roll bowls on the muffin tin.
  • Then continue wrapping to cover it fully. Each muffin tin will use 2 strips of dough to cover.
    Dough partially wrapped and one fully wrapped to form bowl on the muffin tin.
  • When you have them all wrapped, place onto the center rack of the oven and bake for 12 minutes.
    The cinnamon roll bowls are wrapped and ready to cook.
  • While they cook, make the filling. Add apple pie filling to a food processor.
    Apple pie filling in a small food processor.
  • Purée until smooth.
    Apple filling pureed in processor.
  • Add the puree to a small mixing bowl with vanilla pudding mix.
    Apple puree and vanilla pudding are in a bowl.
  • Stir to combine.
    The ingredients in the bowl are mixed together.
  • Place the cream cheese in a large mixing bowl.
    Cream cheese in a mixing bowl.
  • Add the sweetened condensed milk, cool whip, apple pie filling, vanilla extract, brown sugar, melted butter, cinnamon, and cane sugar.
    Ingredients added to mixing bowl.
  • Thoroughly whisk until smooth, or use a stand or hand mixer.
    Ingredients in mixing bowl are whisked together.
  • Remove from the oven and let cool for 5 minutes.
    Cooked cinnamon roll bowls on the muffin tin.
  • Pop cinnamon roll bowls off of the tins and place onto a wooden cutting board to further cool.
    Cinnamon roll bowl on a plate.
  • Pour cheesecake into the cinnamon roll bowls and refrigerate for at least 4 hours before serving.
    Cheesecake filling is added to the cinnamon roll bowl.
  • 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.
    Crushed cinnamon toast crunch cereal is sprinkled over the top.
  • Serve them up!
    Plate topped with four cheesecake bowls on top.
  • Eat and enjoy!
    Cinnamon toast cheesecake bowl on a plate with a spoon.
  • Every single bite!
    Forkful of creamy cheesecake filling held up over the cheesecake bowl.

Notes

Expert Tips:
  • 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.
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.

Nutrition

Calories: 529kcal | Carbohydrates: 67g | Protein: 8g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 796mg | Potassium: 151mg | Fiber: 1g | Sugar: 39g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 2mg