• 1/2 cup fruit loops, crumbled into a fine crumb
  • 1 1/2 tablespoon unsalted butter, melted
  • 8 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 1/2 cup fruit loops, roughly crushed + extra for topping
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • Cooking spray
  • Whipped cream


  1. Spray a mini muffin tin with cooking spray.
  2. Combine the cereal crumbs and butter in a small bowl, then divide into the pan, pressing down firmly.
  3. In a separate bowl, beat the cream cheese, sugar, vanilla extract, egg and fruit loops.
  4. Divide between the muffin tin and bake at 350F for 20 minutes, or until the centers are almost set.
  5. Cool completely in the pan, then transfer the pan to the fridge and chill for 3 hours.
  6. Gently remove them from the pan with a butter knife.
  7. Add a dollop of whipped cream and top with extra fruit loops. Enjoy!