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
Units
Scale
- 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
