Creamy vanilla cheesecake atop a buttery graham cracker crust, crowned with a rich cinnamon swirl—these mini cinnamon roll cheesecakes offer all the flavor of a cinnamon roll in the form of a decadent, bite-sized dessert. Perfectly portioned and elegantly spiced, they’re ideal for holidays, brunches, potlucks, or quiet evenings at home.
Why You’ll Love This Recipe
Mini cinnamon roll cheesecakes combine the comforting taste of cinnamon rolls with the creamy richness of cheesecake. Their petite size makes them ideal for serving at gatherings, and the easy-to-make recipe ensures impressive results without the stress of a full-sized cheesecake. With their beautiful cinnamon swirl topping and velvety texture, they are as delightful to look at as they are to eat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
graham cracker crumbs
brown sugar
unsalted butter, melted
For the Cheesecake Filling:
cream cheese, softened
granulated sugar
large eggs
sour cream
vanilla extract
For the Cinnamon Swirl Topping:
unsalted butter, melted
brown sugar
ground cinnamon
Directions
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners or use silicone molds.
- In a bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press the mixture into the bottom of each liner to form the crust.
- Bake crusts for 5 minutes, then remove and let them cool slightly.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Blend in sour cream and vanilla extract.
- Pour the cheesecake batter over the crusts, filling each cup about three-quarters full.
- In a small bowl, stir together melted butter, brown sugar, and cinnamon. Using a spoon or piping bag, swirl the mixture in a spiral pattern over each cheesecake.
- Bake for 16–18 minutes, or until the centers are just set.
- Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours before serving.
- Serve chilled or allow to soften slightly, based on preference.
Servings and timing
Servings: 12 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 16–18 minutes
Chill Time: 2 hours
Total Time: About 2 hours 40 minutes
Variations
- Crust Alternatives: Try crushed Biscoff cookies, vanilla wafers, or digestive biscuits in place of graham crackers.
- Filling Add-ins: Add a touch of nutmeg or a pinch of allspice for a deeper spice profile.
- Swirl Options: Mix in a few chopped pecans or walnuts with the cinnamon swirl for a nutty twist.
- Toppings: Drizzle with cream cheese glaze or caramel sauce just before serving.
- Dairy-Free Version: Use plant-based cream cheese, dairy-free sour cream, and a vegan butter substitute.
Storage/Reheating
Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze them on a tray until solid, then transfer to a freezer-safe container or bag. They’ll keep well for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: These are best enjoyed chilled, but if you prefer a softer texture, leave them at room temperature for about 20 minutes before serving. Do not microwave, as this may affect the texture.
FAQs
What type of cream cheese is best for these mini cheesecakes?
Use full-fat brick-style cream cheese for the creamiest texture and best structure. Avoid whipped or spreadable cream cheese.
Can I make these ahead of time?
Yes, they can be made up to two days in advance and stored in the refrigerator until ready to serve.
Can I use a store-bought crust instead?
Because these are mini cheesecakes, homemade crusts are recommended for proper fit and texture. However, you can use crushed cookies for a quick shortcut.
How do I prevent cracks in mini cheesecakes?
Do not overmix the batter, and be careful not to overbake. The centers should still jiggle slightly when removed from the oven.
Can I bake these without liners?
You can use a silicone muffin pan to make them liner-free, but paper liners make removal and serving much easier.
How do I create a perfect cinnamon swirl?
Use a piping bag or small spoon to apply the cinnamon mixture in a spiral, then gently drag a toothpick through it for a neat design.
Can I double the recipe?
Yes, you can double the ingredients to make 24 mini cheesecakes. Bake in batches if needed.
Are these gluten-free?
Not by default, but you can use gluten-free graham crackers or cookies for the crust to make them suitable for a gluten-free diet.
Can I use low-fat cream cheese?
You can, but the texture may be less rich and slightly less creamy.
What can I serve with these mini cheesecakes?
They pair wonderfully with fresh berries, a dollop of whipped cream, or a light dusting of powdered sugar.
Conclusion
Mini cinnamon roll cheesecakes offer the perfect fusion of two beloved desserts—cheesecake and cinnamon rolls—in a delightful handheld format. With their silky filling, spiced swirl, and crisp graham cracker base, they’re bound to become a go-to treat for both special occasions and everyday indulgence.
Print
Mini Cinnamon Roll Cheesecakes
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 2 hours 33 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Creamy mini cheesecakes with a graham cracker crust and a rich cinnamon swirl on top, mimicking classic cinnamon rolls. Perfect for gatherings and holiday treats.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted (for topping)
- 1/4 cup brown sugar (for topping)
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with paper liners or use silicone molds.
- In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix well and press into the bottom of each mold to form the crust.
- Bake crusts for 5 minutes, then remove and let cool slightly.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing just until combined. Mix in sour cream and vanilla extract.
- Pour cheesecake batter over the crusts, filling about 3/4 full.
- In a small bowl, mix melted butter, brown sugar, and cinnamon for the swirl topping.
- Using a piping bag or spoon, swirl the cinnamon mixture on top in a spiral pattern.
- Bake for 16–18 minutes, or until centers are just set.
- Cool at room temperature, then refrigerate for at least 2 hours before serving.
- Serve chilled or slightly softened, as desired.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Use a toothpick or skewer to create the cinnamon swirl pattern.
- These freeze well; thaw in the fridge before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 13g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
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