Description
Mini Cinnamon Swirl Cheesecakes are a bite-sized dessert featuring a creamy cheesecake filling swirled with cinnamon sugar and baked over a graham cracker crust.
Ingredients
Units
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons milk
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter until combined.
- Press about 1 tablespoon of the crust mixture into the bottom of each muffin liner and press down firmly. Bake for 5 minutes, then set aside.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, flour, and milk until fully incorporated.
- In a small bowl, mix brown sugar and cinnamon for the swirl.
- Pour cheesecake filling over the crusts, filling each about 3/4 full. Drop small spoonfuls of the cinnamon mixture onto each and swirl with a toothpick or knife.
- Bake for 18–22 minutes, or until centers are just set. Cool in the pan for 30 minutes, then chill in the fridge for at least 2 hours before serving.
Notes
- Ensure cream cheese is fully softened for a smooth batter.
- You can freeze these cheesecakes for up to a month.
- Top with whipped cream or a drizzle of caramel for extra indulgence.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg