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.

Ingredients

Units Scale

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

Preheat oven to 325°F (160°C). Line a muffin tin with paper liners or use mini cheesecake molds.
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.
In a large bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, eggs, and vanilla. Mix until fully combined and creamy.
Pour cheesecake batter over the crusts, filling each mold about 3/4 full.
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.
Bake for 18–22 minutes, or until centers are just set.
Cool completely, then chill in the fridge for at least 4 hours before serving.

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.

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