Mini Cinnamon Roll Cheesecakes – The Best of Both Worlds

Mini Cinnamon Roll Cheesecakes combine the irresistible flavors of cinnamon rolls with the creamy decadence of cheesecake. These bite-sized desserts are perfect for parties, gatherings, or simply indulging in a touch of sweetness.

Why You’ll Love This Recipe

• Combines two classic desserts—cinnamon rolls and cheesecakes—into one delightful treat.
• Easy to make with simple ingredients and minimal prep time.
• Perfect for portion control and serving at parties or special occasions.
• Rich, creamy texture with a warm cinnamon swirl for a flavor-packed experience.
• Great for making ahead and refrigerating for convenience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• 1 ½ cups graham cracker crumbs (or digestive biscuits)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ cup sour cream
• ¼ teaspoon ground cinnamon

For the Cinnamon Swirl:

• ½ cup unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon cinnamon
• ¼ teaspoon vanilla extract

Directions

Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease each well thoroughly.
2. Mix Ingredients: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
3. Form Crusts: Divide the crust mixture evenly among the muffin cups and press firmly into the bottom of each cup.
4. Bake: Bake the crusts for 5 minutes, then remove from the oven and allow to cool.

Make the Cheesecake Filling

5. Beat Ingredients: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
6. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and cinnamon until fully incorporated.
7. Fill Cups: Spoon the cheesecake filling into each prepared crust, filling about ¾ full.

Prepare the Cinnamon Swirl

8. Mix Ingredients: In a small bowl, beat together softened butter, powdered sugar, cinnamon, and vanilla extract until smooth and well combined.
9. Transfer to Piping Bag: Place the cinnamon mixture in a piping bag or a zip-top bag with a small tip cut off.

Create the Swirls

10. Pipe Swirls: Pipe the cinnamon mixture onto the surface of each cheesecake in a swirl pattern, starting from the center and working outward.
11. Bake: Bake the cheesecakes for 18-20 minutes, or until the edges are set but the centers are slightly jiggly.
12. Cool and Chill: Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours before serving.

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Servings: 12 mini cheesecakes
• Calories: 280 kcal per serving

Variations

• Nutty Crust: Add chopped pecans or walnuts to the graham cracker crust for extra crunch.
• Chocolate Twist: Drizzle melted chocolate over the cheesecakes before serving for a decadent touch.
• Gluten-Free: Use gluten-free graham crackers for a gluten-free version.
• Extra Cinnamon: Add a pinch of cinnamon to the crust for more spice throughout.
• Festive Flair: Top with whipped cream, caramel drizzle, or edible glitter for holiday celebrations.

Storage

• Refrigerator: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual cheesecakes tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.

FAQs

1. Can I use store-bought crusts?

Yes, pre-made mini crusts can be used to save time, though homemade crusts offer more flavor.

2. How do I know when the cheesecakes are done?

The edges should be set, but the centers should still jiggle slightly. They will firm up as they cool.

3. Can I make these ahead of time?

Absolutely! These cheesecakes taste even better after chilling and can be made 1-2 days in advance.

4. Can I use light cream cheese?

Yes, light cream cheese works, but the texture may be slightly less creamy.

5. What if I don’t have a piping bag?

Use a zip-top bag with a small tip cut off as a substitute for a piping bag.

6. Can I double this recipe?

Yes, double the ingredients and bake in multiple muffin tins for larger batches.

7. How do I prevent cracks in the cheesecakes?

Ensure the cream cheese is fully softened and avoid overbaking to prevent cracks.

8. What type of cinnamon works best?

Ground cinnamon works perfectly. For a stronger flavor, use Saigon cinnamon.

9. Can I skip the sour cream?

You can substitute sour cream with plain Greek yogurt if desired.

10. Can I make this as a full-sized cheesecake?

Yes, adjust the ingredients to fit a 9-inch springform pan and bake for about 45-50 minutes.

Conclusion

Mini Cinnamon Roll Cheesecakes are a delightful fusion of two beloved desserts, offering the creamy texture of cheesecake with the warm spice of cinnamon rolls. These bite-sized treats are easy to make, irresistibly delicious, and perfect for any occasion. Whip up a batch today and enjoy the best of both worlds in one delightful bite!

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