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
Units
Scale
- 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
