# CINNAMON TOAST CRUNCH CHEESECAKE BOWL

This is a high-protein cinnamon toast crunch cheesecake bowl made by blending cottage cheese with other ingredients and refrigerating it overnight.

- Servings: 2 servings
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 2 cups Low-fat Cottage Cheese
- 2 tbsp Nonfat Greek Yogurt
- 1.5 tbsp Cheesecake Pudding Mix
- 2 tbsp Monkfruit Sweetener
- 1.5 cups Cinnamon Toast Crunch
- Salt
- ground cinnamon
- vanilla extract

## Instructions

1. Add the low-fat cottage cheese, nonfat Greek yogurt, cheesecake pudding mix, monkfruit sweetener, vanilla extract, ground cinnamon, and salt to a blender and blend until completely smooth.
2. Transfer the mixture to a container and fold in 1 cup of the crushed Cinnamon Toast Crunch.
3. Sprinkle the remaining ½ cup of Cinnamon Toast Crunch on top as a garnish.
4. Refrigerate the cheesecake for at least 4 hours, or ideally overnight, to allow the texture to set into a thick, cake-like consistency.

## Equipment

- blender
- container

## Source

- Original video: https://www.facebook.com/share/r/1AxWhRBxja/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/9f8ed7b0-005a-4feb-afa6-4e5abe339a4a
- Extracted: 2026-04-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt