Fried Ice Cream Cheesecake
This Fried Ice Cream Cheesecake isn’t fried at all but you will enjoy it every bit as much as your favorite Mexican restaurant dessert. Creamy cheesecake, cinnamon crunch cereal, and whipped cream make up the base- don’t forget the cherry on top! Recipe from Glorious Layered Desserts by Glory Albin.
I have a GLORIOUS new cookbook to tell you about today! My friend Glory has written her first cookbook called Glorious Layered Desserts and it is every bit as fabulous as you might imagine. You may know Glory from her popular blog Glorious Treats. The first half of the book is filled with detailed instructions for her deliciously creative layered desserts, and the second half contains her essential recipes such as crusts, crumbles, fillings, sauces, toppings, and more. The way that this book is written makes it easy to mix and match any layered dessert that you desire!
She has graciously allowed me to share her Fried Ice Cream Cheesecake recipe with you. Every bite of this mini dessert is delicious. Enjoy!
I’m giving away a copy of Glorious Layered Desserts on my Giveaway page too! Click through to enter. Giveaway closes on July 4, 2014.
Fried Ice Cream Cheesecake
Yield: 5-6 servings6 minutes 30 minutes
This Fried Ice Cream Cheesecake isn't fried at all but you will enjoy it every bit as much as your favorite Mexican restaurant dessert. Creamy cheesecake, cinnamon crunch cereal, and whipped cream make up the base- don't forget the cherry on top!
2 cups cinnamon cereal (such as Cinnamon Toast Crunch)
2 Tablespoons butter, melted
8 oz cream cheese
3/4 cup powdered sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla
2/3 cup heavy cream, cold
6 marachino cherries
Preheat oven to 350° F. Crush the cinnamon cereal and stir with butter. Spread cereal onto a baking sheet and bake for 6-8 minutes. Allow to cool.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add the powdered sugar, cinnamon, and vanilla until fully incorporated. Add the cold whipping cream and whip until smooth and fluffy (1-2 minutes).
Assemble desserts by layering crushed cereal, cheesecake. Top with whipped cream and a cherry. Enjoy immediately or keep chilled for up to 1 hour.
If desired you can skip step 1 and just use the crushed cereal as is (with no butter).
Recipe used with permission from Glorious Layered Desserts author Glory Albin
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