These indulgent mini cheesecakes combine the creamy richness of classic cheesecake with the nostalgic swirl of a cinnamon roll. Featuring a buttery graham cracker crust, silky cheesecake filling, and a gooey cinnamon sugar topping, they’re the perfect handheld dessert for cozy gatherings or holidays.

Why You’ll Love This Recipe

Mini Cinnamon Roll Cheesecakes offer the best of both worlds: the creamy, tangy decadence of cheesecake and the warm, spiced comfort of a cinnamon roll. Perfectly portioned and easy to serve, they’re ideal for entertaining, gifting, or indulging in a sweet moment at home. These little treats are simple to prepare, look elegant, and taste like a bakery-style dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 1 tablespoon brown sugar

For the cheesecake filling:

• 2 cups cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract

For the cinnamon swirl:

• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons melted butter

Directions

1. Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners or prepare mini cheesecake molds.
2. In a bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until well blended.
3. Spoon the crust mixture evenly into each liner or mold and press down firmly to form a base.
4. Bake the crusts for 5 minutes, then remove from the oven and set aside.
5. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy.
6. Add the sour cream, eggs, and vanilla extract, mixing until fully incorporated and creamy.
7. Divide the cheesecake batter evenly among the molds, filling each about 3/4 full.
8. In a small bowl, mix together the brown sugar, cinnamon, and melted butter to make the cinnamon swirl.
9. Drop small spoonfuls of the swirl mixture onto each cheesecake and use a toothpick to gently create a spiral pattern.
10. Bake for 18–22 minutes, or until the centers are just set but still slightly jiggly.
11. Allow to cool completely at room temperature, then refrigerate for at least 4 hours (preferably overnight) before serving.

Servings and timing

Servings: 12 mini cheesecakes
Prep time: 20 minutes
Cook time: 20 minutes
Chill time: 4 hours
Total time: 4 hours 40 minutes

Variations

• Crust alternatives: Use crushed Biscoff cookies or gingersnaps for a spiced twist.
• Topping upgrade: Drizzle with vanilla glaze or cream cheese frosting before serving.
• Maple-cinnamon version: Add a splash of maple syrup to the swirl mixture for added depth.
• Gluten-free: Use gluten-free graham crackers for the crust.
• Nutty swirl: Add finely chopped pecans or walnuts to the cinnamon topping for added texture.

Storage/Reheating

• Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze individually wrapped cheesecakes for up to 1 month. Thaw in the refrigerator overnight before serving.
• Reheating: These are best served chilled, but if desired, bring to room temperature 15–20 minutes before eating. Do not microwave.

FAQs

Can I make these without a muffin tin?

Yes, you can use mini cheesecake molds or silicone molds for easier removal.

What if I don’t have graham crackers?

You can substitute with crushed digestive biscuits, vanilla wafers, or Biscoff cookies.

Can I use low-fat cream cheese?

Yes, but full-fat cream cheese provides a creamier texture and better flavor.

How do I know when the cheesecakes are done baking?

They should be slightly jiggly in the center but set around the edges. They will firm up as they cool.

Can I skip the swirl?

Yes, but the cinnamon swirl adds that cinnamon roll flavor. You can also spread it on top instead of swirling.

Can I make these ahead of time?

Absolutely. They are perfect for making a day or two in advance and storing in the fridge.

Can I add a glaze or frosting?

Yes, a simple vanilla glaze or cream cheese drizzle complements the cinnamon flavor nicely.

Do I need a water bath for these?

No water bath is required for mini cheesecakes—they bake evenly in muffin tins.

How can I make them more festive?

Top with whipped cream and a sprinkle of cinnamon or nutmeg for a seasonal touch.

What’s the best way to remove them from the pan?

Let them cool completely, then chill before removing. If using liners or silicone molds, they should come out easily.

Conclusion

Mini Cinnamon Roll Cheesecakes are a delightful blend of two beloved desserts—bringing comfort, elegance, and just the right touch of spice. Whether served at brunch, during the holidays, or as an anytime treat, these mini cheesecakes are bound to impress with their swirled tops, creamy centers, and crisp crusts. Easy to prepare and even easier to enjoy, they’re a must-try addition to your dessert rotation.

Mini Cinnamon Roll Cheesecakes

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• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 4 hours 42 minutes (including chilling)
• Yield: 12 mini cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These indulgent mini cheesecakes combine the creamy richness of classic cheesecake with the nostalgic swirl of a cinnamon roll. Featuring a buttery graham cracker crust, silky cheesecake filling, and a gooey cinnamon sugar topping, they’re the perfect handheld dessert for cozy gatherings or holidays.

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Ingredients

Units USM Scale 1x2x3x

• For the Crust:
• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 1 tablespoon brown sugar
• For the Cheesecake Filling:
• 2 cups cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• For the Cinnamon Swirl:
• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons melted butter

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Instructions

1. Preheat oven to 325°F (160°C). Line a muffin tin with paper liners or use mini cheesecake molds.
2. In a bowl, mix graham cracker crumbs, melted butter, and brown sugar. Press evenly into the bottom of each mold. Bake for 5 minutes and set aside.
3. In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, eggs, and vanilla. Mix until fully combined and creamy.
4. Pour cheesecake batter over the crusts, filling each mold about 3/4 full.
5. In a small bowl, combine brown sugar, cinnamon, and melted butter for the swirl. Drop small spoonfuls onto each cheesecake and use a toothpick to swirl in a spiral pattern.
6. Bake for 18–22 minutes, or until centers are just set.
7. Cool completely, then chill in the fridge for at least 4 hours before serving.

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Notes

• Use room temperature cream cheese for a smoother filling.
• Don’t overbake—cheesecakes should still jiggle slightly in the center.
• Top with a drizzle of icing for a true cinnamon roll effect.

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Nutrition

• Serving Size: 1 mini cheesecake
• Calories: 240
• Sugar: 15g
• Sodium: 140mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 65mg