Cinnamon Crunch Cheesecake Bites
These delicious little cookies with a whipped frosting are incredible - full of flavor and texture, they won't last long in your house!
Cinnamon Toast Crunch Cereal
Cheesecake Whipped Cream:
heavy whipping cream
box Cheesecake Jell-O Pudding Mix
Cinnadust or cinnamon/sugar mixture
Preheat the oven to 350 degrees
Grease muffin cups
In a food processor or using a Ziplock bag and rolling pin, grind up the cereal until it's crumbs.
Mix with butter until evenly coated.
Fill muffin cups about 1/2 way and press down and up sides of each cup.
Bake about 8 minutes, until they are golden brown.
Allow to cool slightly, then run a toothpick or knife around the edge of each, and pop them out.
Set aside and cool completely.
MAKE THE WHIPPED CREAM
Whip 2 cups heavy whipping cream until soft peaks just begin to form. I usually add it about 2 minutes after beating.
Add powdered sugar and pudding mix, and beat until peaks are slightly stiffer. NOTE – WATCH this carefully, because it sets up very quickly.
Pipe whipped cream onto each cup, then sprinkle with cinnamon sugar or Cinnadust!
Good luck keeping these around in your kitchen...they are ridiculously addicting
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