Mini Cinnamon Roll Cheesecakes

Short description
Mini Cinnamon Roll Cheesecakes are delightful bite-sized treats that combine the comforting flavors of cinnamon rolls with the creamy richness of cheesecake. With a buttery cinnamon graham crust and a swirl of brown sugar-cinnamon, they’re perfect for any occasion.

Why You’ll Love This Recipe

These mini cheesecakes deliver the taste of a cinnamon roll in an elegant, creamy form. They’re easy to make, portioned for individual servings, and ideal for parties, brunches, or holiday spreads. The layers of flavor and texture make every bite indulgent.

ingredients

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

• cream cheese, softened
• granulated sugar
• eggs
• vanilla extract
• sour cream
• graham cracker crumbs
• melted butter
• brown sugar
• ground cinnamon
• powdered sugar
• milk or cream (for glaze)

directions

1. Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
2. Combine graham cracker crumbs, cinnamon, and melted butter. Press into the bottom of liners to form crusts.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream.
4. Mix brown sugar and cinnamon in a small bowl.
5. Fill muffin cups halfway with cheesecake batter, add a spoonful of cinnamon sugar mixture, then top with more batter. Swirl with a toothpick.
6. Bake for 18–22 minutes, or until centers are just set.
7. Cool completely, then chill for at least 2 hours.
8. Mix powdered sugar and milk to make a glaze. Drizzle over chilled cheesecakes before serving.

Servings and timing

• Servings: 12 mini cheesecakes
• Preparation time: 20 minutes
• Baking time: 20 minutes
• Cooling/chilling time: 2 hours
• Total time: About 2 hours 40 minutes

Variations

• Crust alternatives: Use crushed cinnamon rolls or cookies instead of graham crackers.
• Pumpkin spice twist: Add a hint of nutmeg or pumpkin spice to the cinnamon swirl.
• Cream cheese glaze: Make a richer glaze using cream cheese and powdered sugar.
• Larger size: Bake in ramekins or a muffin pan without liners for a more elegant presentation.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 1 month; thaw overnight in the fridge. Serve cold or at room temperature. Do not reheat as it may affect the texture.

FAQs

Can I make these without a muffin tin?

Yes, use ramekins or silicone molds, but adjust baking time as needed.

Can I double the recipe?

Absolutely. Use two muffin tins or bake in batches.

What’s the best cream cheese to use?

Full-fat cream cheese offers the best texture and flavor.

How do I know when they’re done baking?

The centers should jiggle slightly and edges should be set. They’ll firm up when chilled.

Can I add nuts?

Yes, chopped pecans or walnuts can be added to the swirl or crust.

How long do they need to chill?

At least 2 hours, preferably overnight for the best texture.

What’s the best way to swirl the cinnamon?

Use a toothpick or skewer to gently swirl after layering the batter and cinnamon sugar.

Can I skip the glaze?

Yes, but it adds sweetness and enhances the cinnamon roll flavor.

Are these freezer-friendly?

Yes, wrap each individually for best results and thaw before serving.

Can I make them gluten-free?

Yes, use gluten-free graham crackers or cookie crumbs for the crust.

Conclusion

Mini Cinnamon Roll Cheesecakes are an irresistible fusion of classic breakfast flavor and elegant dessert presentation. With their creamy texture, cinnamon swirls, and sweet glaze, these mini treats are sure to become a favorite for any celebration or indulgent snack.

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