Froot Loop Cheesecake Cookie Cups

Like many of you I took advantage of the great Kellogg’s Cereal coupons that have been floating around and stocked up on Froot Loops.    Not only are they a yummy snack, but I knew I could find a dessert recipe made with them.  Aside from a Rice Krispie Treat made with froot loops I found almost no recipes.  How could this be? A cereal as American as Froot Loops and no recipes?   You know I got busy in the kitchen.

I did find (after some serious searching.)This recipe from Easy Baked.  I love them because they are so colorful and perfect for a rainbow themed St Patrick’s day, or just for Spring.  I tweaked the recipe a bit, but let me tell you what.  The taste of these is so uniquely delicious, I can guarantee you will be making them again!

Froot Loop Cheesecake Cookie Cups

Print Recipe

Prep Time:20 minutes mins

Cook Time:12 minutes mins

Total Time:32 minutes mins

Ingredients

• 1 tube 18 oz. of Refrigerated sugar cookie dough
• 2 1/2 cups of Fruit Loops
• 8 oz. of cream cheese room temp
• 1 unsweetend packet of Kool-Aid I used Strawberry Kiwi
• 2 cups of Marshmallow Creme
• 8 oz. Whipped Topping

Instructions

• Preheat oven to 350 degrees
• Place 2 cups of Fruit Loops in a zip-top bag and roll then into crumbs using a rolling pin.
• Place cookie dough into a mixing bowl and add 1/2 -3/4 cup Fruit Loop crumbs. Mix together until well-blended.
• Scoop cookie dough into a greased muffin tin, evenly dividing the dough between all 12 cups. Press into cup shapes against the pan.
• Bake cookie dough at 350 degrees for 12 minutes (or until browned around edges).
• Remove from oven and allow cookies to sit in pan and firm up for about 3-5 minutes.
• Run a small knife around the edges of each cup before popping it out and putting it on a plate.
• Chill cups until they are no longer warm to the touch (about 10 minutes)filling
• Cream together cream cheese and Kool-Aid until completely blended.
• Add Marshmallow Creme and mix thoroughly.
• Add 1 cup of Cool Whip and mix until smooth and creamy.
• Place filling in a large zip-top bag and clip a corner.
• Pipe filling evenly into each cookie cup.
• Sprinkle with remaining crushed froot loops.
• Refrigerate at least 2 hours or freeze until served.

Servings: 12

Author: Amanda@AFewShortCuts.com

First you will want to take your anger out on a bag of unsuspecting froot loops.  About 2-3 cups of whole cereal.

Then we are going to cheat a little bit.  I rarely cheat and by store bought cookie dough, but I did it this time.  Shh….don’t’ tell!

Dump that store bought dough in a bowl.

Then mix in about 1 cup of that crushed cereal.

Press the cookie dough into a greased muffin tin.  Like pictured above.  You want it to look like little cups.  I made mine a big big I guess cause I only ended up with 10 ….you should have 12. Bake at 350 for 12 minutes.  while baking….

Here is the unexpected and fun part.  You are going to mix a pouch of unsweetened Kool Aid into the cream cheese! I used Strawberry Kiwi, that turned out AWESOME!  You can pick any flavor you want!

You are then going to beat in 2 cups of marshmallow fluff and 1 cup of cool whip until your filling looks like the one above..or it might be a different color depending on the flavor.

This is what your cookie cups will look like after 12 minutes.  Let them cool in the pan for about 3 minutes and then gently use a butter knife to loosen them and put them on a tray to cool down the rest of the way.

Once they are completely cool.  You will want to fill them.  The easiest way is to take a plastic ziploc freezer bag and fill it with the cream cheese mixture.  Snip a small piece of the tip and squeeze it into the cups like you would with a pastry bag.

Aren’t they cute already?! Pop them into the fridge for a couple hours to set up.  Or the freezer if you are super inpatient.

Sprinkle the tops with some extra crushed froot loops and you are ready to go!  These are unbelievably tasty!