This shop has been compensated by Collective Bias, Inc. and Quaker®. All opinions are mine alone. #CollectiveBias #LoveMyCereal #QuakerUp
My family loves cereal and not just for breakfast. We love it for after school snacking, sometimes even dinner, or often it’s great for a quick snack bag on a long car ride. Some of our favorites are Quaker® cereals. My youngest two (and me!) love Quaker® Life, and my teenager loves Oatmeal Squares Brown Sugar.
On our most recent shopping trip to Walmart, I stocked up on our favorites – Quaker® Life, Quaker® Oatmeal Squares, Quaker® Real Medleys, and Quaker® Simply Granola. Then, when I got back home, I decided to do something a little different with Quaker® Life Cinnamon.
I love to bake, and one of the things I love to bake is cheesecake. Cheesecake bars, mini cheesecakes, big cheesecakes — I just love cheesecake. But, the one thing I don’t like about cheesecake is the graham cracker crust. I’ve tried using other crusts like cookie dough, but I haven’t found one I liked — until now.
I filled a gallon size zip lock bag halfway with cereal, then I used a wide mouth mason jar to roll back and forth, and it crushed so easily. I gave it a good once over and then flipped the bag over and did it again. Then I pour it into a bowl and mixed it with butter for the perfect cheesecake crust.
Check out how easy it is to make the crust. It crushes up so nicely and easily.
Not only did it make a great crust, it was so much easier to crush, much easier than graham crackers. Plus, it has those little sparkles of sugar already in the cereal, so there’s no need to add any sugar to the crust. Just make sure to let them cool completely so they’ll harden into a crust perfect for the cheesecake.
I love the flavors of apple cider and cheesecake, so I thought they might taste lovely together in an Apple Cider Mini Cheesecake. I used frozen concentrated apple juice with apple pie spices to create apple cider. I like using the frozen juice because you don’t have to reduce it to thicken it.
These cooked up beautifully. I really loved the flavor of Quaker® Life Cinnamon in the crust with the apple cider flavor. I can’t wait to try it on other cheesecakes.Print
This is a lovely little recipe for spiced apple cider cheesecakes.
- 2 cups of crushed Quaker Life cereal
- 1/2 cup butter, softened.
- 1 can of frozen apple juice
- 1 heaping tablespoon of apple pie spice
- 1 tablespoon of corn starch
- 3/4 cup of sugar
- 3 8 oz blocks of cream cheese, softened
- 4 eggs
- 1/3 cup of sugar
- 16 oz sour cream
- Preheat oven to 350 degrees.
- Place cupcake liners into muffins tins (2 dozen)
- Crush Life cereal with a rolling pin or glass over a gallon size ziplock bag full of cereal.
- Then mix 2 cups of crushed cereal with 1/2 cup of softened butter.
- Place about 1 tablespoon of the cereal/butter mixture into each muffin tin. Then, use the back of a small measuring cup (like a 1/4 cup size) to push down on the crust into each muffin tin.
- Bake for 10 minutes. Allow to cool completely while preparing the cheesecake batter.
- While crust is baking, prepare the apple juice.
- Add frozen juice and apple pie spice to a small saucepan.
- Simmer while the juice is melting.
- Whisk spices and juice together and allow to reach a boil.
- Turn off heat and cool completely.
- Then, pour through a fine mesh sieve. Set aside
- Beat together cream cheese and cornstarch until smooth on medium.
- Next, add sugar and beat until well combined and smooth on medium.
- On low speed, add each egg one a time allowing each egg to be completely mixed in.
- Scrap the sides down between each egg.
- Next, still on low speed, pour in the apple juice mixture.
- At this time, the crusts should be cool enough to add the cheesecake.
- Fill each cupcake liner and leave about 3-4 mm of room at the top.
- Bake for 20-22 minutes, until just the middle is sightly jiggly.
- While baking, mix up the topping of sour cream and sugar until smooth. It might a bit thick, if so, heat it for about 30 seconds in the microwave to make it easier to spread.
- Remove cheesecakes from oven.
- GENTLY spread the topping on each cheesecake. Try to work fast.
- Then, bake for another 5 minutes.
- Remove from oven and cool.
- If desired, sprinkle crushed cereal over the tops.
- Refrigerate at least an hour (preferably overnight).
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Cuisine: American
If you’re more visual like me, take a look at how easy it is to whip up these mini cheesecakes. Can you believe I used to be afraid of baking a cheesecake? It look so hard. Now I just feel silly because it really is not the hard. If you can bake a cake, you can bake a cheesecake.
These mini cheesecakes are very easy to put together. I think the hardest part is gently but quickly spreading the topping on so you can get it back in the oven.
Now I have a serious craving for some Quaker® Life cereal. I think it might just be time for cereal for dinner. 😉
Looking for more inspiration for Quaker® cereals? Click HERE to get all kinds of new recipe ideas and join the conversation!
What’s your favorite cheesecake flavor? Have you ever used cereal in a recipe?