Frosted Toast Crunch™ Cheesecake Cupcakes

Name: Frosted Toast Crunch™ Cheesecake Cupcakes
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: American
Ingredients: 59 milliliters butter, melted; 454 grams packages each) cream cheese, room temperature; 2 eggs; 118 milliliters granulated sugar; 2 Tbsps fresh lemon juice; 2 teaspoons grated lemon peel; 12 servings Powdered sugar; 12 servings Fresh raspberries; 473 milliliters Frosted Toast cereal, crushed; 1 teaspoon vanilla; 12 servings Whipped cream topping (from aerosol can)

The recipe Frosted Toast Crunch™ Cheesecake Cupcakes is ready in about 3 hours and 30 minutes and is definitely a spectacular vegetarian option for lovers of American food. One serving contains 307 calories, 5g of protein, and 20g of fat. This recipe serves 12. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up frosted toast cereal, whipped cream topping, vanilla, and a few other things to make it today.

Instructions

Heat oven to 325°F.

Equipment you will use

Oven

Place paper baking cup in each of 12 regular-size muffin cups; lightly spray paper cups with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Muffin Liners

In medium bowl, mix crushed cereal and melted butter. Press about 1 tablespoon crumb mixture firmly in bottom of each muffin cup. Set aside.

Ingredients you will need

Butter

Cereal

Equipment you will use

Bowl

In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended.

Ingredients you will need

Granulated Sugar

Cream Cheese

Egg

Equipment you will use

Hand Mixer

Bowl

Add lemon peel, lemon juice and vanilla; beat just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.

Ingredients you will need

Lemon Juice

Lemon Peel

Vanilla

Equipment you will use

Muffin Liners

Bake 25 minutes or until filling is set and edges are lightly browned. Cool 10 minutes; remove from pan to cooling rack. Cool completely. Refrigerate until chilled, about 2 hours.

Equipment you will use

Wire Rack