Fried Ice Cream Cheesecake
Yield: 5 -6 servings
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
- whipped cream
- 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.