Somersault Snack Co. Cinnamon Crunch Somersaults

Miniature Back-to-School Bake Sale No-Bake Cheesecakes with Somersault Cinnamon Crunch Crust

12 miniature cheesecake bites


  • 2 packages of Somersault Snack Cinnamon Crunch
  • 4 Tablespoons unsalted butter, melted
  • 1 Tablespoons of coconut palm sugar
  • 1 8-oz package of low fat cream cheese at room temperature
  • ⅔ cup sweetened condensed milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon Cinnamon


Line a miniature muffin tin with paper or foil liners.

Put cinnamon crunch somersault snacks into the bowl of a food processor fitted with its steel blade and pulse until very fine crumbs form.  Drizzle in the melted butter and pulse until it has a sand-like consistency.  Press the crumbs into the bottom of each of the 12 miniature muffin tins spreading it up around the sides ½ inch.  Press them flat and chill in the freezer for half an hour.  Meanwhile, using an electric mixer on medium speed, beat the cream cheese until smooth, add in the condensed milk a little at a time, scraping down the bowl if necessary.  Add in the vanilla and cinnamon.  Pour the filling evenly among the muffin tins, cover with plastic wrap and refrigerate for 4 hours.  Serve chilled.

Dara Lyubinsky
Dara Lyubinsky