I tell you, this dessert is a real party star.

Place Cinnamon Toast Crunch cereal in a food processor and pulse until finely ground.

In a bowl, combine ground cereal, graham cracker crumbs and melted butter. Pulse until well combined.

Press mixture firmly into bottom of parchment-lined 9x13-inch baking pan to form crust. Chill in refrigerator while you prepare filling.

In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and mix well.

Add eggs one at a time, beating well after each addition. Beat in sour cream until completely incorporated.

Pour cheesecake filling over cooled crust and spread evenly.

Bake at 325°F for 35 to 40 minutes, or until center is set and edges are lightly browned. Cool completely.

Once cooled, cut cheesecake into small squares and insert a popsicle stick into each piece.

Freeze pops for at least 2 hours, or until firm.

Serve and enjoy your Cinnamon Crunch Cheesecake Pops!

Variations and Tips

For an extra layer of flavor, try adding a caramel or chocolate swirl to the cheesecake filling before baking. You can also dip frozen popsicles in melted chocolate and sprinkle with extra crushed Cinnamon Toast Crunch cereal for a crunchy coating. If you’re short on time, use store-bought cheesecake topping as a quick alternative!