Go Back

High Protein Cinnamon Toast Crunch Cheesecake - A Lighter, Dessert-Lover’s Favorite

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 2 cups Cinnamon Toast Crunch cereal, finely crushed
  • 3 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted (or light butter)
  • Pinch of salt
  • For the filling: 12 ounces reduced-fat cream cheese (Neufchâtel), softened to room temperature
  • 1 3/4 cups plain nonfat Greek yogurt
  • 2 large eggs, room temperature
  • 1/2 cup vanilla whey or casein protein powder
  • 1/2 cup granulated sweetener of choice (e.g., allulose, erythritol) or regular sugar
  • 1/4 cup light brown sugar, packed
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 tablespoon cornstarch
  • 1/4 teaspoon fine salt
  • Optional toppings: Light whipped topping or vanilla Greek yogurt
  • Extra crushed Cinnamon Toast Crunch
  • Cinnamon sugar dusting

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Preheat the oven to 325°F (163°C).
  2. Make the crust: Stir crushed cereal, brown sugar, cinnamon, melted butter, and a pinch of salt until the mixture looks like wet sand. Press evenly into the pan, going slightly up the sides.
  3. Parbake the crust: Bake for 8 minutes, then let it cool while you prepare the filling. Drop the oven to 300°F (149°C) to bake the cheesecake gently.
  4. Beat the cream cheese: In a large bowl, beat the softened cream cheese until smooth, about 1 minute. Scrape the sides of the bowl.
  5. Add yogurt and sweeteners: Mix in the Greek yogurt, granulated sweetener (or sugar), and brown sugar until creamy and well combined.
  6. Add eggs and flavor: Beat in the eggs one at a time on low speed. Stir in vanilla, cinnamon, cornstarch, and salt. Finally, whisk in the protein powder just until no dry streaks remain. Do not overmix.
  7. Fill the pan: Pour the batter over the cooled crust. Tap the pan gently on the counter to release any air bubbles.
  8. Bake low and slow: Bake at 300°F for 45–55 minutes. The edges should be set and the center should have a slight wobble. Avoid opening the oven early.
  9. Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. This helps prevent cracks.
  10. Chill completely: Move the pan to a rack to cool to room temperature, then cover and refrigerate for at least 6 hours, preferably overnight.
  11. Finish and serve: Run a thin knife around the edge before releasing the springform. Add a light swirl of whipped topping or a spoonful of vanilla yogurt, then sprinkle with crushed cereal and a pinch of cinnamon sugar. Slice with a hot, clean knife for neat edges.