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.
Ingredients
Units
Scale
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream (for glaze)
Instructions
- Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
- Combine graham cracker crumbs, 1/2 teaspoon cinnamon, and melted butter. Press into bottoms of liners to form crusts.
- In a mixing bowl, beat cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, then mix in vanilla extract and sour cream.
- In a small bowl, mix brown sugar with remaining cinnamon.
- Fill each muffin liner halfway with cheesecake batter. Add a spoonful of cinnamon sugar mixture, then top with more batter. Swirl gently with a toothpick.
- Bake for 18–22 minutes until centers are just set. Let cool completely at room temperature, then chill for at least 2 hours.
- Mix powdered sugar with milk or cream to make a glaze. Drizzle over chilled cheesecakes before serving.
Notes
- Use full-fat cream cheese for best texture.
- Don’t overbake—cheesecakes firm up after chilling.
- Optional nuts can be added to crust or filling for crunch.
- Let chill overnight for best results and flavor melding.
- Freezer-friendly: wrap individually and thaw in fridge before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 17g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg