These adorable mini cheesecakes combine the creamy richness of classic cheesecake with the warm spice of cinnamon and a graham cracker crust, all topped with a cinnamon roll-inspired frosting swirl. Perfectly portioned for parties, brunches, or cozy holiday gatherings, these little treats are as visually appealing as they are delicious.
Why You’ll Love This Recipe
Mini Cinnamon Roll Cheesecakes offer the perfect blend of two beloved desserts—cheesecake and cinnamon rolls—into a single, handheld bite. The spiced graham cracker crust sets the tone, while the smooth, tangy cheesecake filling melts in your mouth. The finishing touch—a rich cinnamon cream cheese frosting—adds a bakery-worthy flair without complicated steps. They’re easy to prepare ahead and convenient to serve.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ tsp cinnamon
- 5 tbsp melted butter
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
For the Cinnamon Frosting Swirl:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tbsp milk (if needed to thin)
Directions
- Prepare the crust: Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners or parchment collars, or use silicone molds for easy removal.
- In a mixing bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Stir until evenly coated, then press the mixture firmly into the base of each mold. Bake for 8 minutes, then allow to cool completely.
- Make the cheesecake filling: Beat the softened cream cheese and granulated sugar together until smooth and lump-free. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until the mixture is creamy.
- Divide the cheesecake batter evenly among the cooled crusts, smoothing the tops with a spoon or spatula.
- Bake: Bake for 18–20 minutes or until the centers are just set and no longer jiggly. Remove from the oven and allow the cheesecakes to cool completely at room temperature, then chill in the refrigerator for at least 2 hours.
- Prepare the frosting: In a clean bowl, beat the softened cream cheese and butter until light and fluffy. Add powdered sugar, vanilla, and cinnamon, mixing until smooth. If needed, add a tablespoon of milk to adjust consistency.
- Pipe the frosting in a spiral pattern over each chilled cheesecake to resemble a cinnamon roll. Dust with additional cinnamon sugar if desired before serving.
Servings and timing
This recipe yields approximately 12 mini cheesecakes.
Prep time: 25 minutes
Bake time: 20 minutes
Cooling/chilling time: 2 hours 30 minutes
Total time: About 3 hours 15 minutes
Variations
- Crust alternative: Use crushed Biscoff cookies or gingersnaps in place of graham crackers for extra spice.
- Add-ins: Mix a swirl of cinnamon sugar into the cheesecake batter before baking for extra cinnamon roll flavor.
- Mini muffin version: Make bite-sized versions using a mini muffin pan—adjust the bake time to 10–12 minutes.
- Frosting variation: Add maple extract or a touch of espresso powder to the frosting for a unique twist.
- Topping ideas: Sprinkle chopped pecans or drizzle with caramel for an added layer of texture and sweetness.
storage/reheating
Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
They can also be frozen (without the frosting) for up to 1 month. Thaw overnight in the refrigerator and frost just before serving. These cheesecakes are best enjoyed chilled, but can be brought to room temperature for a creamier texture.
FAQs
Can I make these cheesecakes in advance?
Yes, they are ideal for making ahead. Bake and chill them up to two days in advance and add frosting just before serving.
Can I freeze mini cheesecakes?
Absolutely. Freeze them unfrosted for best results. Wrap individually and store in a freezer-safe container for up to one month.
Can I use low-fat cream cheese?
You can, but the texture may be slightly less creamy. Full-fat cream cheese is recommended for the best results.
How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and do not overbake. Letting them cool gradually at room temperature also helps prevent cracking.
Can I bake these without a muffin tin?
Yes, use silicone cupcake molds placed on a baking sheet or mini springform pans for individual cheesecakes.
What type of graham crackers should I use?
Any standard honey graham crackers will work, but cinnamon-flavored ones add extra depth to the crust.
Can I skip the sour cream in the filling?
Sour cream adds a slight tang and creamy texture. If unavailable, you can substitute with plain Greek yogurt.
Is a water bath necessary?
No, a water bath is not required for mini cheesecakes. The small size helps them bake evenly without cracking.
How do I pipe the swirl topping?
Use a piping bag fitted with a round or star tip to pipe the frosting in a circular motion from the center outward.
Can I make this recipe gluten-free?
Yes, use gluten-free graham crackers or cookies for the crust, and ensure all other ingredients are certified gluten-free.
Conclusion
Mini Cinnamon Roll Cheesecakes bring together the comforting flavors of cinnamon rolls and the creamy elegance of cheesecake in a perfectly portioned dessert. Ideal for entertaining or indulging solo, these delightful treats are a sure way to impress guests and satisfy your sweet tooth. Their ease of preparation and irresistible taste make them a go-to recipe for any occasion.
Print
Mini Cinnamon Roll Cheesecakes
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 2 hrs 55 mins (including chilling)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These adorable mini cheesecakes combine the creamy richness of classic cheesecake with a spiced graham cracker crust and a cinnamon roll-style frosting swirl—perfectly portioned for brunch, dessert tables, or cozy holiday treats.
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 5 tbsp melted butter
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- For the Cinnamon Frosting Swirl:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tbsp milk (if needed to thin)
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with parchment collars or use silicone molds.
- In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press firmly into the base of each mold. Bake for 8 minutes and let cool.
- Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream until creamy.
- Pour cheesecake batter over crusts and smooth tops. Bake for 18–20 minutes until centers are just set.
- Cool completely at room temperature, then chill in the refrigerator for at least 2 hours.
- For frosting, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla extract, and cinnamon. Mix until smooth. Add milk if needed to thin.
- Pipe the cinnamon frosting in a spiral on top of each chilled cheesecake.
- Dust with extra cinnamon sugar before serving.
Notes
- Chill cheesecakes fully before frosting for best texture.
- Use a piping bag for a clean, decorative swirl.
- Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg
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