Salma Hayek Today, Los Angeles, CA (2026)

09/11/2025

Classic Chocolate Chip Cookies
This recipe will give you delicious, chewy-edged, and soft-centered chocolate chip cookies just like the ones in the picture!

Yields: Approximately 24 cookies
Prep time: 15 minutes
Chill time: 30 minutes (optional, but recommended for less spreading)
Bake time: 10-12 minutes

Ingredients:

1 cup (2 sticks) unsalted butter, softened

¾ cup granulated sugar

¾ cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

2 ¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups semi-sweet chocolate chips (or a mix of milk, dark, and semi-sweet)

Instructions:

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

Cream Butter and Sugars: In a large bowl, using an electric mixer (handheld or stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes. Scraping down the sides of the bowl occasionally is helpful.

Beat in Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing can lead to tough cookies.

Stir in Chocolate Chips: Fold in the chocolate chips using a spatula until evenly distributed throughout the dough.

Chill Dough (Optional but Recommended): For thicker cookies that spread less, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This also helps to develop the flavor. If you're in a hurry, you can skip this step, but the cookies might spread a bit more.

Scoop Dough onto Baking Sheets: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

Bake: Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers still look slightly soft. Don't overbake! The cookies will continue to set as they cool.

Cool on Baking Sheets: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips for Success:

Use softened butter: Properly softened butter (not melted) is crucial for achieving the right texture.

Cream the butter and sugars well: This incorporates air into the dough, which helps with leavening and creates a lighter texture.

Don't overmix the dough: Overmixing develops gluten, which can make the cookies tough. Mix just until the ingredients are combined.

Use good quality chocolate chips: The quality of your chocolate will significantly impact the taste of your cookies.

Adjust baking time based on your oven: Oven temperatures can vary. Keep an eye on the cookies and adjust the baking time as needed.

For extra chewy cookies: Slightly underbake them. The centers should still look a little soft when you take them out of the oven.

For slightly crispy edges: Bake for the longer end of the recommended time.

Enjoy your freshly baked classic chocolate chip cookies! They are perfect with a glass of milk or a cup of coffee.

10.4s

09/11/2025

Cranberry Lemon Bars
These delightful Cranberry Lemon Bars feature a buttery shortbread crust, a tangy-sweet cranberry filling, and a crumbly topping, all infused with bright lemon flavor.

Yields: 12-16 bars
Prep time: 30 minutes
Bake time: 40-50 minutes

Ingredients:

For the Shortbread Crust:

1 ½ cups all-purpose flour

½ cup powdered sugar

¾ cup (1 ½ sticks) cold unsalted butter, cut into cubes

¼ teaspoon salt

For the Cranberry Lemon Filling:

12 ounces fresh or frozen cranberries

¾ cup granulated sugar

Zest of 1 large lemon

¼ cup lemon juice

2 tablespoons cornstarch

For the Crumb Topping:

½ cup all-purpose flour

¼ cup granulated sugar

¼ cup packed light brown sugar

½ teaspoon lemon zest

¼ teaspoon salt

4 tablespoons cold unsalted butter, cut into small pieces

Optional Decoration:

Powdered sugar, for dusting

Instructions:

1. Make the Shortbread Crust:

Preheat oven to 350°F (175°C). Line an 8x12 or 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the bars out easily.

In a medium bowl, whisk together the flour, powdered sugar, and salt.

Cut in the cold butter using a pastry blender, fork, or your fingertips until the mixture resembles coarse crumbs.

Press the crumb mixture evenly into the bottom of the prepared baking pan.

Bake for 15-20 minutes, or until the crust is lightly golden. Remove from the oven and set aside.

2. Prepare the Cranberry Lemon Filling:

In a medium saucepan, combine the cranberries, granulated sugar, lemon zest, and lemon juice.

Bring the mixture to a simmer over medium heat, stirring occasionally.

In a small bowl, whisk together the cornstarch and 1 tablespoon of water until smooth.

Pour the cornstarch slurry into the simmering cranberry mixture and stir continuously until the filling thickens and the cranberries start to burst, about 3-5 minutes.

Remove the saucepan from the heat and set the filling aside.

3. Make the Crumb Topping:

In a medium bowl, whisk together the flour, granulated sugar, brown sugar, lemon zest, and salt.

Cut in the cold butter using a pastry blender, fork, or your fingertips until the mixture forms coarse crumbs.

4. Assemble and Bake the Bars:

Pour the warm cranberry lemon filling evenly over the pre-baked shortbread crust.

Sprinkle the crumb topping evenly over the cranberry filling.

Return the pan to the oven and bake for an additional 25-30 minutes, or until the crumb topping is golden brown and the filling is bubbly around the edges.

5. Cool and Cut:

Remove the baking pan from the oven and let the bars cool completely in the pan on a wire rack. This is important for the filling to set properly.

Once completely cooled, lift the bars out of the pan using the parchment paper overhang.

Cut the bars into squares or rectangles.

6. Decorate and Serve:

If desired, dust the cooled bars with powdered sugar before serving.

Store the Cranberry Lemon Bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Tips for Success:

Use cold butter for both the crust and the crumb topping: This helps create a flaky crust and a crumbly topping.

Don't overmix the crust or topping: Mix just until the ingredients are combined to avoid tough textures.

Simmer the cranberry filling until thickened: This ensures the filling won't be too runny.

Let the bars cool completely before cutting: This allows the filling to set and makes for cleaner cuts.

Adjust sweetness: If you prefer a less sweet filling, you can slightly reduce the granulated sugar.

Fresh or frozen cranberries work well: If using frozen cranberries, there's no need to thaw them first.

Enjoy these bright and flavorful Cranberry Lemon Bars! They are a perfect balance of sweet and tart.

09/11/2025

Creamy Blackberry Mousse
This recipe creates a light, airy, and intensely flavorful blackberry mousse that's perfect as a sophisticated dessert.

Yields: 4-6 servings
Prep time: 20 minutes
Chill time: Minimum 2 hours

Ingredients:

1 ½ cups fresh or frozen blackberries

¼ cup granulated sugar (adjust to sweetness of berries)

1 tablespoon fresh lemon juice

1 ½ teaspoons gelatin powder

3 tablespoons cold water

1 cup heavy cream, chilled

½ cup powdered sugar, sifted

1 teaspoon vanilla extract

Fresh blackberries and mint sprigs, for garnish (optional)

Instructions:

1. Prepare the Blackberry Puree:

Combine the blackberries, granulated sugar, and lemon juice in a saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally, and cook for about 5-7 minutes, or until the berries have softened and released their juices.

Remove from heat and mash the berries with a fork or potato masher.

Pour the blackberry mixture through a fine-mesh sieve into a clean bowl, pressing down on the solids to extract as much puree as possible. Discard the seeds and pulp. You should have about ¾ cup of smooth blackberry puree. Let it cool slightly.

2. Bloom the Gelatin:

In a small bowl, sprinkle the gelatin powder over the cold water. Let it stand for 5-10 minutes until the gelatin has softened and looks spongy (this is called blooming).

3. Incorporate Gelatin into the Puree:

Gently warm the cooled blackberry puree in the saucepan over low heat (do not boil).

Add the bloomed gelatin to the warm puree and stir until the gelatin is completely dissolved and the mixture is smooth. Remove from heat and let it cool to room temperature.

4. Whip the Cream:

In a large, chilled bowl, using an electric mixer or a whisk, beat the chilled heavy cream until soft peaks form.

Gradually add the sifted powdered sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to overwhip.

5. Fold in the Blackberry Puree:

Once the blackberry puree has cooled to room temperature, gently fold it into the whipped cream using a spatula. Be careful not to deflate the whipped cream; fold until just combined and no streaks of puree remain.

6. Chill the Mousse:

Divide the blackberry mousse evenly among individual serving glasses or bowls.

Cover each serving with plastic wrap and refrigerate for at least 2 hours, or until the mousse is firm and set.

7. Garnish and Serve:

Before serving, garnish the blackberry mousse with fresh blackberries and a sprig of mint, if desired.

Tips and Variations:

Sweetness: Adjust the amount of granulated sugar in the blackberry puree depending on the sweetness of your berries and your personal preference.

Frozen Berries: Frozen blackberries work just as well as fresh ones. No need to thaw them before cooking.

Lemon Juice: Lemon juice enhances the flavor of the blackberries and helps to balance the sweetness.

Gelatin Alternative: For a vegetarian option, you can try using agar-agar, but the texture might be slightly different. Follow the instructions on the agar-agar package.

Flavor Variations: You can add a touch of liqueur like Chambord or a splash of balsamic vinegar to the blackberry puree for a more complex flavor.

Whipped Cream Stability: For a more stable mousse, you can temper the gelatin mixture slightly before folding it into the whipped cream. Take a spoonful of the whipped cream and gently mix it into the cooled gelatin mixture, then fold this back into the remaining whipped cream.

Presentation: You can pipe the mousse into glasses using a piping bag with a decorative tip for a more elegant presentation.

Enjoy your light and flavorful Creamy Blackberry Mousse!

09/11/2025

Creamy Blackberry Mousse
This recipe creates a light, airy, and intensely flavorful blackberry mousse that's perfect as a sophisticated dessert.

Yields: 4-6 servings
Prep time: 20 minutes
Chill time: Minimum 2 hours

Ingredients:

1 ½ cups fresh or frozen blackberries

¼ cup granulated sugar (adjust to sweetness of berries)

1 tablespoon fresh lemon juice

1 ½ teaspoons gelatin powder

3 tablespoons cold water

1 cup heavy cream, chilled

½ cup powdered sugar, sifted

1 teaspoon vanilla extract

Fresh blackberries and mint sprigs, for garnish (optional)

Instructions:

1. Prepare the Blackberry Puree:

Combine the blackberries, granulated sugar, and lemon juice in a saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally, and cook for about 5-7 minutes, or until the berries have softened and released their juices.

Remove from heat and mash the berries with a fork or potato masher.

Pour the blackberry mixture through a fine-mesh sieve into a clean bowl, pressing down on the solids to extract as much puree as possible. Discard the seeds and pulp. You should have about ¾ cup of smooth blackberry puree. Let it cool slightly.

2. Bloom the Gelatin:

In a small bowl, sprinkle the gelatin powder over the cold water. Let it stand for 5-10 minutes until the gelatin has softened and looks spongy (this is called blooming).

3. Incorporate Gelatin into the Puree:

Gently warm the cooled blackberry puree in the saucepan over low heat (do not boil).

Add the bloomed gelatin to the warm puree and stir until the gelatin is completely dissolved and the mixture is smooth. Remove from heat and let it cool to room temperature.

4. Whip the Cream:

In a large, chilled bowl, using an electric mixer or a whisk, beat the chilled heavy cream until soft peaks form.

Gradually add the sifted powdered sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to overwhip.

5. Fold in the Blackberry Puree:

Once the blackberry puree has cooled to room temperature, gently fold it into the whipped cream using a spatula. Be careful not to deflate the whipped cream; fold until just combined and no streaks of puree remain.

6. Chill the Mousse:

Divide the blackberry mousse evenly among individual serving glasses or bowls.

Cover each serving with plastic wrap and refrigerate for at least 2 hours, or until the mousse is firm and set.

7. Garnish and Serve:

Before serving, garnish the blackberry mousse with fresh blackberries and a sprig of mint, if desired.

Tips and Variations:

Sweetness: Adjust the amount of granulated sugar in the blackberry puree depending on the sweetness of your berries and your personal preference.

Frozen Berries: Frozen blackberries work just as well as fresh ones. No need to thaw them before cooking.

Lemon Juice: Lemon juice enhances the flavor of the blackberries and helps to balance the sweetness.

Gelatin Alternative: For a vegetarian option, you can try using agar-agar, but the texture might be slightly different. Follow the instructions on the agar-agar package.

Flavor Variations: You can add a touch of liqueur like Chambord or a splash of balsamic vinegar to the blackberry puree for a more complex flavor.

Whipped Cream Stability: For a more stable mousse, you can temper the gelatin mixture slightly before folding it into the whipped cream. Take a spoonful of the whipped cream and gently mix it into the cooled gelatin mixture, then fold this back into the remaining whipped cream.

Presentation: You can pipe the mousse into glasses using a piping bag with a decorative tip for a more elegant presentation.

Enjoy your light and flavorful Creamy Blackberry Mousse!

09/11/2025

Chocolate Crinkle Cookies
This recipe creates fudgy, chewy chocolate cookies with a beautiful cracked, powdered sugar coating, just like the ones in the picture!

Yields: Approximately 24 cookies
Prep time: 20 minutes
Chill time: At least 2 hours (recommended overnight)
Bake time: 10-12 minutes

Ingredients:

1 cup (2 sticks) unsalted butter, melted and slightly cooled

1 ½ cups granulated sugar

½ cup unsweetened cocoa powder

1 teaspoon instant espresso powder (optional, enhances chocolate flavor)

1 teaspoon vanilla extract

2 large eggs

2 ¼ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup powdered sugar, for rolling

Instructions:

Combine Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until well combined.

Add Chocolate and Flavorings: Whisk in the cocoa powder and instant espresso powder (if using) until a smooth paste forms. Stir in the vanilla extract.

Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. The mixture should be smooth and glossy.

Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt.

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix. The dough will be soft and sticky.

Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for the cookies to develop flavor and prevent them from spreading too much.

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Shape and Coat Cookies: Pour the powdered sugar into a shallow dish. Scoop out tablespoons of the chilled dough (about 1 ½ to 2 tablespoons per cookie) and roll them into balls.

Coat in Powdered Sugar: Generously roll each dough ball in the powdered sugar, ensuring it's completely coated. The powdered sugar should create a thick layer.

Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.

Bake: Bake for 10-12 minutes, or until the edges of the cookies are set and the centers are still slightly soft. The powdered sugar coating will crack during baking, creating the signature crinkle effect.

Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips for Success:

Don't skip the chilling time! This is essential for the right texture and appearance.

Melt the butter completely but let it cool slightly before adding the sugar to prevent the eggs from cooking.

Don't overmix the dough once the flour is added to keep the cookies tender.

Be generous with the powdered sugar for the coating. This creates the dramatic crinkles.

Bake until just set. Overbaking will result in dry cookies.

Store cooled cookies in an airtight container at room temperature for up to 3-4 days.

Enjoy your delicious homemade Chocolate Crinkle Cookies! They are perfect for the holidays or any time you crave a rich and fudgy treat.

09/11/2025

Chocolate Strawberry Swirl Cheesecake
This recipe creates a visually stunning and deliciously decadent Chocolate Strawberry Swirl Cheesecake with a rich chocolate cookie crust, creamy vanilla cheesecake batter swirled with strawberry puree, and a luscious chocolate ganache topping.

Yields: 10-12 servings
Prep time: 45 minutes
Chill time: Minimum 6 hours (preferably overnight)
Bake time: 55-70 minutes

Ingredients:

For the Chocolate Cookie Crust:

1 ½ cups chocolate cookie crumbs (about 20-24 Oreo cookies, filling removed)

¼ cup (½ stick) unsalted butter, melted

For the Strawberry Puree:

1 ½ cups fresh strawberries, hulled

2 tablespoons granulated sugar

1 tablespoon lemon juice

For the Cheesecake Batter:

3 (8 ounce) packages cream cheese, softened

1 ½ cups granulated sugar

1 teaspoon vanilla extract

½ teaspoon almond extract (optional)

4 large eggs

½ cup heavy cream

For the Chocolate Ganache Topping:

4 ounces semi-sweet or dark chocolate, finely chopped

½ cup heavy cream

For Decoration (Optional):

Fresh strawberries, halved or sliced

Chocolate chips or shavings

Mint leaves

Instructions:

1. Make the Chocolate Cookie Crust:

Preheat oven to 350°F (175°C).

In a food processor, pulse the chocolate cookies until they are fine crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin.

In a medium bowl, combine the cookie crumbs with the melted butter. Mix well until evenly moistened.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake the crust for 8-10 minutes. Remove from the oven and let it cool completely.

2. Make the Strawberry Puree:

In a blender or food processor, combine the hulled strawberries, granulated sugar, and lemon juice. Blend until smooth.

Strain the puree through a fine-mesh sieve to remove the seeds, if desired. Set aside.

3. Make the Cheesecake Batter:

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the granulated sugar and continue beating until well combined and smooth.

Beat in the vanilla extract and almond extract (if using).

Beat in the eggs one at a time, mixing just until each egg is incorporated. Be careful not to overmix, as this can cause cracks in the cheesecake.

Stir in the heavy cream until the batter is smooth.

4. Assemble and Swirl the Cheesecake:

Pour about two-thirds of the cheesecake batter over the cooled chocolate crust.

Gently spoon dollops of the strawberry puree over the cheesecake batter.

Pour the remaining one-third of the cheesecake batter over the strawberry puree.

Spoon more dollops of the remaining strawberry puree over the top.

Use a knife or skewer to gently swirl the strawberry puree into the cheesecake batter, creating a marbled effect. Be careful not to over-swirl.

5. Bake the Cheesecake:

Wrap the outside of the springform pan tightly with aluminum foil to prevent water from seeping in during baking (if using a water bath).

Water Bath Method (Recommended for a creamier texture and fewer cracks): Place the wrapped springform pan in a larger baking pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.

No Water Bath Method: If skipping the water bath, place the wrapped springform pan directly in the oven.

Bake in the preheated oven at 350°F (175°C) for 55-70 minutes, or until the edges of the cheesecake are set but the center still has a slight wobble.

Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to allow it to cool gradually. This helps prevent cracking.

Remove the cheesecake from the oven (and water bath, if used) and let it cool completely on a wire rack.

6. Make the Chocolate Ganache Topping:

While the cheesecake is cooling, prepare the chocolate ganache.

Place the finely chopped chocolate in a heatproof bowl.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.

Pour the hot cream over the chopped chocolate. Let it sit for 2-3 minutes without stirring to allow the chocolate to melt.

Gently whisk the mixture until smooth and glossy.

Let the ganache cool slightly until it thickens to a spreadable consistency.

7. Assemble and Chill:

Once the cheesecake is completely cooled, spread the chocolate ganache evenly over the top.

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to chill and set completely.

8. Decorate and Serve:

Before serving, carefully remove the sides of the springform pan.

Decorate the cheesecake with fresh strawberry halves or slices, chocolate chips or shavings, and mint leaves, if desired.

Slice and serve chilled.

Tips and Variations:

Cookie Crust: You can use other types of cookie crumbs like graham crackers or vanilla wafers.

Strawberry Flavor: For a more intense strawberry flavor, you can reduce the strawberry puree slightly in a saucepan over low heat until thickened before swirling it into the cheesecake batter.

Water Bath: While optional, the water bath method is highly recommended for a smoother, creamier cheesecake with fewer cracks.

Don't Overmix: Overmixing the cheesecake batter can incorporate too much air, leading to cracks during baking.

Cooling Gradually: Allowing the cheesecake to cool gradually in the oven helps prevent drastic temperature changes that can cause cracking.

Ganache Consistency: If the ganache is too thin, refrigerate it for a bit to thicken. If it's too thick, gently warm it in the microwave in short intervals.

Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Enjoy your beautiful and delectable Chocolate Strawberry Swirl Cheesecake!

09/11/2025

Cinnamon Toast Crunch Cheesecake
This recipe creates a fun and delicious Cinnamon Toast Crunch Cheesecake with a graham cracker crust, a creamy cinnamon-infused cheesecake filling, a layer of crushed Cinnamon Toast Crunch cereal, and a topping of more cereal and whipped cream (as seen in the round version).

Yields: 8-10 servings (9-inch round or square pan)
Prep time: 30 minutes
Chill time: At least 6 hours (preferably overnight)
No-bake time:

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs (about 10-12 full graham crackers)

¼ cup granulated sugar

6 tablespoons unsalted butter, melted

For the Cinnamon Toast Crunch Layer:

1 ½ cups Cinnamon Toast Crunch cereal, coarsely crushed

For the Cheesecake Filling:

3 (8 ounce) packages cream cheese, softened

1 ½ cups granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon cinnamon extract (optional, for more intense flavor)

1 cup heavy cream

For the Topping:

1 cup Cinnamon Toast Crunch cereal, for decoration

Whipped cream (optional)

Instructions:

1. Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs and granulated sugar.

Pour in the melted butter and stir until the mixture is evenly moistened.

Press the crumb mixture firmly into the bottom of a 9-inch round or square springform pan.

Chill the crust in the refrigerator while you prepare the filling.

2. Prepare the Cinnamon Toast Crunch Layer:

Coarsely crush 1 ½ cups of Cinnamon Toast Crunch cereal. You can do this by placing the cereal in a zip-top bag and gently crushing it with a rolling pin.

Set aside.

3. Make the No-Bake Cheesecake Filling:

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the granulated sugar and continue to beat until well combined and no lumps remain.

Stir in the vanilla extract, ground cinnamon, and cinnamon extract (if using).

In a separate chilled bowl, beat the heavy cream with a clean whisk or electric mixer until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

4. Assemble the Cheesecake:

Spread half of the cheesecake filling evenly over the chilled graham cracker crust.

Sprinkle the coarsely crushed Cinnamon Toast Crunch cereal evenly over the filling layer.

Carefully spread the remaining cheesecake filling over the cereal layer.

Smooth the top of the cheesecake with a spatula.

5. Chill the Cheesecake:

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to fully set.

6. Decorate and Serve:

Once the cheesecake is fully set, remove it from the refrigerator and the springform pan.

Decorate the top of the cheesecake with the remaining Cinnamon Toast Crunch cereal. You can arrange them in a decorative pattern or simply sprinkle them generously.

If desired, pipe swirls of whipped cream around the edges or in the center of the cheesecake.

Slice and serve chilled.

Tips for Success:

Ensure cream cheese is fully softened: This will result in a smoother filling.

Crush the Cinnamon Toast Crunch coarsely: You want some texture in the middle layer.

Whip the heavy cream to stiff peaks: This provides a light and airy texture to the cheesecake filling.

Fold the whipped cream gently into the cream cheese mixture to avoid deflating it.

Chill the cheesecake thoroughly: This is essential for a no-bake cheesecake to set properly.

Decorate just before serving: This will help the Cinnamon Toast Crunch stay crisp.

Enjoy this fun and flavorful Cinnamon Toast Crunch Cheesecake! It's a perfect no-bake dessert for cereal lovers of all ages.

09/11/2025

Cinnamon Toast Crunch Cheesecake
This recipe creates a fun and delicious Cinnamon Toast Crunch Cheesecake with a graham cracker crust, a creamy cinnamon-infused cheesecake filling, a layer of crushed Cinnamon Toast Crunch cereal, and a topping of more cereal and whipped cream (as seen in the round version).

Yields: 8-10 servings (9-inch round or square pan)
Prep time: 30 minutes
Chill time: At least 6 hours (preferably overnight)
No-bake time:

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs (about 10-12 full graham crackers)

¼ cup granulated sugar

6 tablespoons unsalted butter, melted

For the Cinnamon Toast Crunch Layer:

1 ½ cups Cinnamon Toast Crunch cereal, coarsely crushed

For the Cheesecake Filling:

3 (8 ounce) packages cream cheese, softened

1 ½ cups granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon cinnamon extract (optional, for more intense flavor)

1 cup heavy cream

For the Topping:

1 cup Cinnamon Toast Crunch cereal, for decoration

Whipped cream (optional)

Instructions:

1. Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs and granulated sugar.

Pour in the melted butter and stir until the mixture is evenly moistened.

Press the crumb mixture firmly into the bottom of a 9-inch round or square springform pan.

Chill the crust in the refrigerator while you prepare the filling.

2. Prepare the Cinnamon Toast Crunch Layer:

Coarsely crush 1 ½ cups of Cinnamon Toast Crunch cereal. You can do this by placing the cereal in a zip-top bag and gently crushing it with a rolling pin.

Set aside.

3. Make the No-Bake Cheesecake Filling:

In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the granulated sugar and continue to beat until well combined and no lumps remain.

Stir in the vanilla extract, ground cinnamon, and cinnamon extract (if using).

In a separate chilled bowl, beat the heavy cream with a clean whisk or electric mixer until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

4. Assemble the Cheesecake:

Spread half of the cheesecake filling evenly over the chilled graham cracker crust.

Sprinkle the coarsely crushed Cinnamon Toast Crunch cereal evenly over the filling layer.

Carefully spread the remaining cheesecake filling over the cereal layer.

Smooth the top of the cheesecake with a spatula.

5. Chill the Cheesecake:

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to fully set.

6. Decorate and Serve:

Once the cheesecake is fully set, remove it from the refrigerator and the springform pan.

Decorate the top of the cheesecake with the remaining Cinnamon Toast Crunch cereal. You can arrange them in a decorative pattern or simply sprinkle them generously.

If desired, pipe swirls of whipped cream around the edges or in the center of the cheesecake.

Slice and serve chilled.

Tips for Success:

Ensure cream cheese is fully softened: This will result in a smoother filling.

Crush the Cinnamon Toast Crunch coarsely: You want some texture in the middle layer.

Whip the heavy cream to stiff peaks: This provides a light and airy texture to the cheesecake filling.

Fold the whipped cream gently into the cream cheese mixture to avoid deflating it.

Chill the cheesecake thoroughly: This is essential for a no-bake cheesecake to set properly.

Decorate just before serving: This will help the Cinnamon Toast Crunch stay crisp.

Enjoy this fun and flavorful Cinnamon Toast Crunch Cheesecake! It's a perfect no-bake dessert for cereal lovers of all ages.

Salma Hayek Today

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