No-Bake Maple Crunch Cheesecake Cups
Maple cookies, creamy cheesecake filling, and a cinnamon-sugar crunch: these individually portioned desserts bring two snack favourites together without turning on the oven. Make the cups ahead, then add the crunchy topping just before serving.
Featuring Irrésistible Maple Leaf Cream Cookies and Cinnamon Toast Crunch cereal, this Canadian-inspired treat is made for sharing.
Makes: 6 small dessert cups
Prep time: about 20 minutes
Chill time: at least 2 hours
Ingredients
Maple cookie base
- 150 g Irrésistible Maple Leaf Cream Cookies, finely crushed with their cream filling
- 2 tablespoons (28 g) unsalted butter, melted
Cheesecake filling
- 250 g full-fat brick cream cheese, softened
- 3 tablespoons (45 mL) pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup (125 mL) cold whipping cream, 35% fat
Crunchy topping
- 3/4 cup Cinnamon Toast Crunch cereal, lightly crushed
- Pure maple syrup, for a light drizzle, optional
How to make them
- Prepare the base. Crush the maple cookies in a food processor or a sealed food bag using a rolling pin. Stir in the melted butter until evenly combined. Divide between six small dessert glasses or ramekins and press down gently.
- Mix the filling. Beat the softened cream cheese until smooth. Add the maple syrup and vanilla and beat again, scraping down the bowl as needed.
- Whip and fold. In a separate bowl, whip the cold whipping cream to stiff peaks. Gently fold it into the cream cheese mixture until combined.
- Fill and chill. Spoon or pipe the filling over the cookie bases. Cover and refrigerate for at least 2 hours. The filling should be chilled and spoonable, not firm like a sliced cheesecake.
- Add the crunch. Just before serving, top each cup with lightly crushed Cinnamon Toast Crunch and, if you like, a small drizzle of maple syrup.
Tips for the best crunch
Keep the cereal separate until serving so it stays crisp. Crush it lightly rather than turning it into fine crumbs for a mix of crunchy textures.
Use softened brick cream cheese for a smooth filling, and keep the whipping cream cold until you are ready to whip it. Because the cookies and cereal already add sweetness, a little maple syrup goes a long way.
Make ahead and storage
Prepare the bases and filling up to a day ahead and keep the covered cups refrigerated at 4°C or below. Add the cereal and optional syrup only when ready to serve. Refrigerate leftovers promptly and enjoy within 2 days; cereal already added will soften.
Make snack time dessert time
Pick up Irrésistible Maple Leaf Cream Cookies and Cinnamon Toast Crunch from NordSnacks, then give your next dessert night a maple-and-cinnamon twist.
