Description
Mini cinnamon roll cheesecakes blend creamy cheesecake with swirls of warm cinnamon sugar atop a buttery cookie crust, finished with a sweet glaze—perfect for any dessert table.
Ingredients
Units
Scale
- 1 cup graham cracker crumbs or crushed cinnamon cookies
- 3 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 cup powdered sugar (for glaze)
- 1–2 tbsp milk or cream (for glaze)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with 12 paper liners.
- Combine graham cracker crumbs, melted butter, and a pinch of cinnamon. Press into the bottom of each liner to form crusts.
- In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
- Add eggs one at a time, beating well after each. Mix in sour cream and vanilla extract.
- In a small bowl, combine brown sugar and ground cinnamon.
- Spoon cheesecake batter into each liner about halfway full. Sprinkle with cinnamon sugar, then top with more batter.
- Use a toothpick to swirl the cinnamon sugar through the batter.
- Bake for 18–22 minutes, or until centers are set. Let cool completely in the pan.
- Refrigerate for at least 2 hours.
- Mix powdered sugar with milk or cream to make glaze. Drizzle over chilled cheesecakes before serving.
Notes
- Chill thoroughly for best texture before serving.
- Use liners to ensure easy removal from the muffin tin.
- Optional toppings include chopped nuts or whipped cream.
- Store glaze separately and add just before serving if making ahead.
- Freeze individually for quick grab-and-serve treats later.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 18g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg