MINI CINNAMON ROLL CHEESECAKES
These mini cinnamon roll cheesecakes combine creamy cheesecake with swirls of cinnamon sugar and a soft crust. A bite-sized dessert that’s rich, delicious, and perfect for holidays, brunches, or sweet cravings anytime.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
For the Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup sour cream
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter
For the Glaze (Optional):
- ¼ cup powdered sugar
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners.
Prepare the Crust:
- Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press about 1 tablespoon of the mixture into each muffin cup. Bake for 5 minutes, then let cool slightly.
Make the Filling:
- Beat cream cheese until smooth. Add sour cream, sugar, egg, and vanilla. Mix until creamy and lump-free.
Prepare Cinnamon Swirl:
- In a small bowl, combine brown sugar, cinnamon, and melted butter.
Assemble Cheesecakes:
- Spoon cheesecake filling evenly over each crust. Add a small swirl of the cinnamon mixture on top of each and gently swirl with a toothpick.
Bake:
- Bake for 18–20 minutes or until centers are set. Cool in the pan for 15 minutes, then transfer to a rack to cool completely. Chill in the fridge for at least 2 hours.
Add Glaze (Optional):
- Whisk powdered sugar, milk, and vanilla. Drizzle over chilled cheesecakes before serving.
Notes
Make Ahead:
You can make these a day in advance and chill overnight. Custom Flavors:
Add chopped pecans to the cinnamon swirl for extra crunch or a pinch of nutmeg for warmth. Serving Suggestions:
Perfect for holiday brunch tables, tea parties, or plated with whipped cream and berries. Allergy-Friendly Options:
Use gluten-free graham crackers for the crust and dairy-free cream cheese if needed. Storage Tips:
Store in an airtight container in the fridge for up to 4 days. Freeze for up to 1 month without the glaze.
You can make these a day in advance and chill overnight. Custom Flavors:
Add chopped pecans to the cinnamon swirl for extra crunch or a pinch of nutmeg for warmth. Serving Suggestions:
Perfect for holiday brunch tables, tea parties, or plated with whipped cream and berries. Allergy-Friendly Options:
Use gluten-free graham crackers for the crust and dairy-free cream cheese if needed. Storage Tips:
Store in an airtight container in the fridge for up to 4 days. Freeze for up to 1 month without the glaze.