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Mini Honey Nut Cheerios™ Cheesecakes

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Cheeky Kitchen
Updated Oct 5, 2017
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Deliciously perfect for each other, the flavors of honey and nut complement smooth, creamy cheesecake in this easy treat. A touch of amaretto in the base and a gooey, caramel-y honey-almond topping puts these mini desserts over the top.

More About This Recipe

  • The irresistible flavor combo of honey and nut, now in cheesecake form. If you’ve ever, ever, like, ever ever craved a bowl of Honey Nut Cheerioes™ as if it were air, water and breath, yay you! You must be my soul human. And together, we must celebrate the wonderful perfection that is honey. And nut. And Cheerios. That flavor combo. It’s just craveable. And now, I’ve gone and cheesecaked it. And it is so perfect, my heart hurts with gladness.Because, last week, I gathered a few basic baking must-haves into a collective pile. I mean, super basic. Egg, butter, cream cheese, sweetened condensed milk, Honey Nut Cheerios. The result, my dear fellow Honey Nut Cheerios™-loving humans, is honey-caramel-crunchy-almond perfection. And if you think that’s just too many hyphens all at once, just you wait until we top it all off with a smattering of Cheerios. Honey-caramel-crunchy-almond-oaty-Cheerio happiness. It just really is.

Mini Honey Nut Cheerios™ Cheesecakes

  • Prep Time 15 min
  • Total 60 min
  • Servings 12
  • Ingredients 9
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Ingredients

  • 1 1/4 cups Cheerios™ cereal or Honey Nut Cheerios™ plus 2 tablespoons, divided
  • 5 tablespoons melted butter
  • 1/3 cup sugar
  • 8 oz cream cheese, softened
  • 2 eggs
  • 1 can (14 oz) sweetened condensed milk
  • 2 tablespoons amaretto or vanilla
  • 1 cup honey
  • 2/3 cup chopped almonds

Instructions

  • Step 
    1
    Heat oven to 350°F. Line a 12-cup standard muffin tin with parchment liners. Place 1 1/4 cups Honey Nut Cheerios™ a blender or food processor and pulse until you get fine crumbs. Pour crumbs into a bowl and mix with butter and sugar. Press crumb mixture into the bottom of each liner to form crusts.
  • Step 
    2
    In a large bowl or stand mixer, beat cream cheese until fluffy, add eggs, beating to incorporate, add sweetened condensed milk and 1 tablespoon amaretto. The mixture will be quite runny. Pour in each liner, on top of crust. Bake for 16-19 minutes, or until the center of each cheesecake has set. Remove and cool completely.
  • Step 
    3
    In a medium saucepan, toast almonds over medium-high heat, just until golden brown. Transfer to a small bowl. Add honey to the pan and cook, stirring constantly, until boiling. Boil for 1 minute. Remove from heat and stir in toasted almonds and amaretto. Drizzle honey-caramel and almonds over cheesecakes just before serving.

Nutrition

410 Calories
19g Total Fat
6g Protein
52g Total Carbohydrate
48g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
9g
45%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
180mg
7%
Potassium
250mg
7%
Total Carbohydrate
52g
17%
Dietary Fiber
1g
5%
Sugars
48g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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