Prep Time:
20 mins
Cook Time:
20 mins
Cool Time:
15 mins
Total Time:
55 mins
Servings:
12
Ingredients
Directions
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line a standard 12-count cupcake tin with cupcake liners; set aside.
Place cereal in a gallon-size resealable plastic bag and reseal. Using a rolling pin, roll over the bag to crush the cereal into fine crumbs. Pour cereal into a bowl.
Pour melted butter over cereal. Using a fork or clean hands, mix butter into cereal until well combined.
Scoop a large spoonful of cereal mixture into each cupcake liner; press down to form a crust. Add more to each liner until cereal mixture is evenly divided Set aside.
Add cream cheese to a mixing bowl. Beat on medium to low speed with an electric mixer until cream cheese is fluffy and no large lumps are left. Add sugar, then beat until smooth; beat in sour cream. Add the eggs, 1 at a time, mixing completely before adding the next one. Mix in vanilla and cinnamon.
Gently pour the batter over the cereal filled liners, a little at a time until each one is about half way full and all the batter is used.
Bake in the preheated oven until batter is set, about 20 minutes. The cheescakes should jiggle just slightly when the pan is gently shaken.
Let cool for about 15 minutes, then top each one with a piece of cereal. Chill in the refrigerator before serving.
Nutrition Facts (per serving)
| 152 | Calories |
| 10g | Fat |
| 14g | Carbs |
| 2g | Protein |
