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Mini Cinnamon Roll Cheesecakes Recipe

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4.7 from 135 reviews

These Mini Cinnamon Roll Cheesecakes combine the creamy richness of classic cheesecake with the warm, spicy flavors of cinnamon rolls in a convenient, bite-sized treat. A buttery graham cracker crust, a luscious cheesecake filling, and a signature cinnamon swirl make these perfect for dessert or a special snack. Finished with optional cream cheese frosting or whipped cream and a dusting of cinnamon or cocoa powder, they offer a delightful twist on two beloved favorites.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs (or crushed digestive cookies)
  • ¼ cup sugar
  • ½ tsp cinnamon
  • 6 tbsp unsalted butter, melted

Cheesecake Filling

  • 16 oz (450 g) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 tsp vanilla extract

Cinnamon Swirl

  • ½ cup brown sugar
  • 2 tsp cinnamon
  • 3 tbsp unsalted butter, melted

Toppings (Optional)

  • Cream cheese frosting or whipped cream
  • Dusting of cinnamon or cocoa powder

Instructions

  1. Prepare Oven and Muffin Tin: Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners to prepare for baking the cheesecakes.
  2. Make the Crust: In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter until evenly mixed. Press about 2 tablespoons of this mixture into the bottom of each lined muffin cup to form the crust layer. Bake the crusts for 5 minutes, then remove and let them cool.
  3. Prepare the Cheesecake Filling: Beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the eggs one at a time, mixing gently after each addition to avoid incorporating too much air. Stir in sour cream and vanilla extract until well combined.
  4. Make the Cinnamon Swirl Paste: In a small bowl, mix together the brown sugar, cinnamon, and melted butter to form a thick, spreadable paste that will create the signature cinnamon swirl.
  5. Assemble Cheesecakes: Spoon the cheesecake filling over each crust, filling the liners about three-quarters full. Drop small dollops of the cinnamon swirl paste on top of each. Use a toothpick or skewer to gently swirl the cinnamon paste into the cheesecake filling, creating a cinnamon roll pattern.
  6. Bake Cheesecakes: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until the centers are set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecakes rest inside for 1 hour. Then transfer them to the refrigerator to chill for at least 3 hours, ideally overnight, to fully set.
  7. Finish and Serve: Before serving, top the mini cheesecakes with cream cheese frosting or whipped cream if desired. Lightly dust with cinnamon or cocoa powder for an extra touch of flavor and presentation. Serve chilled for best taste and texture.

Notes

  • You can substitute digestive cookies for graham cracker crumbs if preferred.
  • Beating in the eggs gently prevents cracks and keeps the cheesecake smooth.
  • Swirling with a toothpick creates a beautiful cinnamon roll effect—avoid overmixing.
  • Letting the cheesecakes rest in the oven helps prevent cracking.
  • Chill overnight for best flavor and texture.
  • Optional toppings add extra richness but are not necessary.

Keywords: mini cheesecakes, cinnamon roll cheesecake, bite-sized cheesecake, cinnamon swirl, dessert, holiday treats, cream cheese dessert

Find it online: https://amayaharis.com/mini-cinnamon-roll-cheesecakes-recipe/