Cinnamon Toast Crunch Cheesecake Bites

Name: Cinnamon Toast Crunch Cheesecake Bites
Prep time: 15 min
Total time: 2 h 15 min
Yield: 26 servings
Ingredients: 1 cup dry cinnamon cake mix (original minus 5%, increase cinnamon slightly for punch); 16 oz cream cheese softened (can swap half with mascarpone for silkier texture); 8 oz white almond bark or substitute white chocolate candy melts; 1 1/2 cups crushed cinnamon cereal (original replaced 1/4 cup with graham cracker crumbs for crunch twist)

By Emma

Certified Culinary Professional

Published on 30 January 2026 • Recipe tested & approved

Cinnamon Toast Crunch dry mix heated before mixing with cream cheese to avoid lumps and improve texture. Cream cheese whipped until fully creamy; dry mix folded in gently. Chilled 2 hours to firm. Dough scooped and rolled, then dipped in melted almond bark or white chocolate alternative. Coated bites topped with crushed cereal while coating is still wet to lock crunch. Chilling solidifies coating crisp and keeps bites manageable. Nutrition moderate, carbs dominant. A snack with nostalgic cereal flavor and creamy tang. Substituting almond bark with colored candy melts or white chocolate gives variation. Heating dry mix crucial - never skip or lumps ruin bite. Visual cues guide timing more than clocks, texture and aroma the key signals.

Prep: 15 min

Cook: 0 min

Total: 2h 15min

Servings: 26 servings

#snack #dessert #no bake #cinnamon #cheesecake #almond bark

Halfway through mixing, cream cheese smooth and thick. Back then I avoided heating dry cake mix. Big mistake, lumps ruined my batch. Now I blitz it 30 seconds twice in microwave. Aroma bursts out instantly. Cooling crucial though; warm mix melts cream cheese wrong. Texture perfect when cool to touch. Fold dry mix carefully; overmix and it turns gummy. Chill 2 hours minimum, dough should feel firm, cool to handle. Scoop, roll - sticky dough is annoying but manageable with parchment and cool hands. Almond bark often overheated, I learned, slow melts keep it silky. Tap off excess coating so no dripping mess. Sprinkle cereal topping immediately - it sticks better when coating still wet. Patience key; let bites set completely before eating; coating snaps crisply, biting satisfying crunch and soft cream cheese center. Store chilled or coating’ll soften too soon.

Ingredients

1 cup dry cinnamon cake mix (original minus 5%, increase cinnamon slightly for punch)
16 oz cream cheese softened (can swap half with mascarpone for silkier texture)
8 oz white almond bark or substitute white chocolate candy melts
1 1/2 cups crushed cinnamon cereal (original replaced 1/4 cup with graham cracker crumbs for crunch twist)

About the ingredients

Cream cheese is the backbone; softened properly, it blends well, faint tang gives depth. Mascarpone addition smooths bitterness but ups fat. Cake mix heating essential to kill raw flour taste; use clean dry bowls for microwaving, prevents clumping or burning. White almond bark melts easy but some candy melts can be gritty or too sweet - pick your poison. Consider crushed graham crackers mixed in cereal for texture contrast and less sweetness, balances the corn syrup overload. Never add water to melt almond bark as it’ll seize. Parchment paper stops sticking nightmares and ease cleanup. Store dry cereal crushed fresh; stale cereal has dull taste and softened crunch. Use fresh cinnamon cake mix for best flavor impact.

Method

Heat treat dry cake mix in heat-safe bowl; microwave in two 35-second bursts stirring well between to release aromas and prevent clumps. Let cool fully; crucial step or cream cheese lumps form.
In medium bowl, whip cream cheese on medium-high with handheld mixer for about 1 min 40 sec - stops when velvety smooth no sign of graininess. Taste check for tanginess.
Sprinkle cooled dry cake mix over cream cheese. Fold gently just until integrated; overmix and it gets gummy, undermining fluff.
Cover mixture tightly; refrigerate at least 2 hours. Firmness matters for shaping later, no shortcuts here.
Prep cookie sheet lined with parchment paper while chill does its thing.
Use 1 tablespoon scoop; portion dollops onto sheet. Roll each into tight balls between palms. Texture should hold, slightly tacky but not sticky - use parchment or chill dough if too soft.
Melt almond bark in microwave-safe bowl in 30-second intervals, stirring between until smooth and glossy without scorching - patience pays here.
Dip cheesecake balls in the coating. Hold on fork, tap off excess gently to avoid drips pooling below. Spoon extra coating to cover patchy spots swiftly before it sets. Transfer with toothpick to prepared sheet without poking through coating.
While coating still tacky, scatter crushed cereal or graham crumbs liberally on top. Press lightly but no crushing. Repeat until all coated, cereal layers thick and inviting.
Leave bites uncovered in cool spot or fridge until coating hardens solid. Test by touch; should crack with firm snap, not bend. If sticky, more chill needed.
Store in airtight container in fridge to keep texture balanced; too warm and coating softens, too cold dulls flavors.

Cooking tips

Dry cake mix heating wakes spice oils, dries flour slightly for easy folding. Heat carefully, stirring avoids hot spots. Cool fully to avoid warming cream cheese. Whip cream cheese until visually silky - no lumps or thicker clumps. Fold dry mix gently; aggressive mixing densifies dough, avoid. Refrigerate to firm dough physically - tough otherwise to shape or coat. Cookiescoop levels portions consistent; roll into balls with parchment dusted hands to prevent stickiness. Slow melting almond bark in microwave avoids burning, stir well. Dip bites fully, drain excess coating by gentle tapping. Patching spots with spoon or toothpick corrects quick imperfections. Toss crushed cereal immediately onto tacky coating for top layer adhesion. Fully chill coated bites to firm coating thoroughly before serving or storing. Handling bites too soon leads to sticky mess and dull crunch.

Chef's notes

💡 Heat dry cake mix in microwave bursts; don’t rush or lumps stick around. Stir between bursts, release aromas. Let cool fully or cream cheese lumps sneak in, wrecking texture entirely.
💡 Whip cream cheese about 1 min 40 sec until thick, shiny, no grainy bits. Taste should show slight tang. Under whipping makes dough dense; over whipping wastes air. Balance is key here.
💡 Fold dry mix gently into whipped cheese; folding stops gluten from toughening dough. Over stirring? Gummy mess, lost fluffiness. Less is more; fold till just incorporated like hiding secrets.
💡 Refrigerate mix minimum 2 hours; firming is ticket to rollable dough. Soft dough sticks, hard to shape. Chill is your kitchen friend. No shortcuts, tested many times.
💡 Roll balls with chilled or parchment-dusted hands. Texture sticky but manageable, soften hands or chill dough again if too gooey. Consistent portions help coat evenly, avoid stray thick spots.
💡 Melt almond bark slow in bursts, stirring avoids scorching. Too hot thickens gritty, loses gloss. Smell closely, cocoa butter aroma signals ready melt. Patience here pays crunch dividends.
💡 Dip balls fully, tap fork gently to drain excess coating; avoid drips pooling or cracking when drying. Spoon or toothpick fixes bare patches fast. Handle delicately, wet coating fragile before set.
💡 Sprinkle crushed cereal on while coating tacky; press lightly, don’t crush bites or cereal loses crunch. Layer thick enough to grab aroma but balance sweet notes with graham cracker mix for twist.
💡 Leave coated bites in cool spot or fridge until surface cracks with firm snap. Sticky means more chill needed. Too warm softens coating, dulls crunch and aroma pop. Test each bite by touch carefully.
💡 Store airtight chilled; fridge best but not too cold to mute flavors. Keep dry cereal fresh; stale cereal dulls texture and taste. Avoid moisture; coating softens if humidity high, frustration quick.

Common questions

Why heat dry cake mix?

Kills raw flour bitterness, wakes spices. Skip it lumps form, dough messes up. Microwave in bursts to avoid hot spots; stir in between. Cool fully or cream cheese melts wrong.

Can I swap almond bark?

Yes, white chocolate chips fine but melt slower, sweeter aroma. Candy melts vary—some gritty, too sweet. Pick quality brand. No water while melting or coating seizes hard.

How to fix gummy dough?

Usually over folding dry mix or under chilling. Fold gently to keep air, refrigerate 2 hours minimum. Sticky dough chill longer or dust hands with parchment before rolling.

How long keep bites?

Fridge best, airtight container. Several days hold crunch and texture if coating fully set. Not freezer friendly; coating cracks badly thaw. Cool dry spot okay short time but fridge safer.