The Cinnamon Online Academy Layup is a quick, no-bake cinnamon-sugar snack that comes together in minutes, making it a perfect after-school treat or a simple dessert for busy weeknights. It layers creamy, cinnamon-spiced filling between graham crackers, creating a sweet, crunchy, and satisfying bite that everyone will love. This recipe is a fantastic way to satisfy a cinnamon craving without turning on the oven.
Ingredients
- 16 full sheets graham crackers (about 2 sleeves)
- 1 cup (240 ml) heavy cream
- 8 oz (226 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- 1 ½ tsp (4 g) ground cinnamon
- ¼ tsp (1 g) salt
- 2 tbsp (30 g) granulated sugar (for dusting)
- 1 tsp (2 g) ground cinnamon (for dusting)
Instructions
- In a large mixing bowl, beat the heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3–4 minutes. Set aside.
- In another bowl, beat the softened cream cheese, powdered sugar, vanilla extract, 1 ½ tsp cinnamon, and salt until smooth and creamy, about 2 minutes.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined. The filling should be light and fluffy.
- Line an 8×8-inch (20×20 cm) baking dish with parchment paper, leaving some overhang for easy removal.
- Place 8 graham cracker sheets in the bottom of the dish, breaking them to fit if needed. They should cover the bottom completely.
- Spread half of the cinnamon cream filling over the graham crackers in an even layer.
- Top with another 8 graham cracker sheets, pressing down gently.
- Spread the remaining filling over the top layer of graham crackers.
- In a small bowl, mix the granulated sugar and 1 tsp cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the top.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight, so the graham crackers soften and the layers set.
- When ready to serve, lift the layup out of the dish using the parchment paper. Cut into 8 squares and serve cold.
Tips
- Substitutions: Use full-fat cream cheese for the best texture; low-fat may make the filling less stable. You can substitute 1 cup of heavy cream with 1 cup of thawed frozen whipped topping (like Cool Whip) to skip the whipping step.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. The layup will soften further as it sits, which is fine.
- Common mistake: Don’t overmix the whipped cream into the cream cheese mixture, or you’ll deflate the air and end up with a dense filling. Fold gently until just combined.
- Make it ahead: This dessert is a great make-ahead option for parties; prepare it the night before and it will be perfectly set and ready to serve.
Serving Suggestions
Serve the Cinnamon Online Academy Layup chilled, straight from the refrigerator. It pairs wonderfully with a hot cup of coffee, tea, or a glass of cold milk. You can also drizzle each square with a little caramel sauce or chocolate syrup before serving for extra indulgence.
Variations
- Apple Cinnamon: Add 1 cup (150 g) of finely diced fresh apple (tossed with a little lemon juice) to the filling before spreading.
- Chocolate Cinnamon: Sprinkle ½ cup (90 g) of mini chocolate chips over the first layer of filling before adding the top graham crackers.
- Pumpkin Spice: Replace the cinnamon with 1 tsp pumpkin pie spice and add ½ cup (120 g) of pumpkin puree to the filling (reduce the heavy cream to ¾ cup to keep it thick).
- Vegan Option: Use dairy-free cream cheese and coconut whipped cream (from a can) instead of the heavy cream and regular cream cheese.
Storage and Reheating
Store the layup in the refrigerator, covered, for up to 4 days. It does not need reheating; serve it cold. If you’ve made it ahead, keep it in the dish until ready to serve, then cut. The graham crackers will continue to soften the longer it sits, so for the best texture, consume within 2 days. You can also freeze the layup for up to 2 months; wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use honey graham crackers instead of regular?
Yes, honey graham crackers will add a subtle sweetness that complements the cinnamon. The texture will be the same.
Why is my filling runny?
This usually happens if the cream cheese was too soft or the whipped cream wasn’t stiff enough. Make sure the cream cheese is softened but not melted, and whip the cream until it holds a stiff peak. Also, be sure to fold gently so you don’t deflate the mixture.
Can I make this without an electric mixer?
Yes, you can whip the cream by hand with a whisk, but it will take longer (about 8–10 minutes). Use a large bowl and a chilled whisk for best results.
How long does it need to chill?
At least 2 hours is essential for the layers to set and the graham crackers to soften. Overnight is even better and makes it easier to cut clean squares.
Can I use a different type of cracker?
Absolutely. Digestive biscuits or cinnamon-flavored crackers work well. If you use a thinner cracker, reduce the chilling time slightly.
Is this dessert safe for kids?
Yes, it contains no alcohol or raw eggs. The cream cheese and cream are safe for all ages, but as with any dairy product, keep it refrigerated until serving.
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