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Mini Cinnamon Roll Cheesecakes

Mini Cinnamon Roll Cheesecakes

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These Mini Cinnamon Roll Cheesecakes are a delightful fusion of creamy cheesecake and the warm, spiced sweetness of a cinnamon roll. Perfect for parties, brunches, or just as a treat for yourself, these mini desserts pack a big flavor punch in a small package.

Why Youโ€™ll Love This Recipe

  • Combines the best parts of cinnamon rolls and cheesecake into one dessert.
  • Individual portions make it easy to serve and enjoy.
  • Versatile for any occasion, from casual gatherings to special celebrations.
  • Can be made ahead of time, making it stress-free for hosting.
  • Perfect balance of sweet, creamy, and spiced flavors.

Ingredients

(Tip: Youโ€™ll find the full list of ingredients and measurements in the recipe card below.)

  • Cream cheese
  • Sugar
  • Eggs
  • Vanilla extract
  • Cinnamon
  • Graham cracker crumbs
  • Melted butter
  • Powdered sugar
  • Heavy cream
  • Optional: cinnamon sugar for topping

Directions

Mini Cinnamon Roll Cheesecakes this Recipe
  1. Preheat your oven to 325ยฐF (165ยฐC). Line a muffin tin with paper liners.
  2. Combine graham cracker crumbs, melted butter, and a pinch of sugar to form the crust. Press the mixture into the bottom of each liner to create a firm base.
  3. In a mixing bowl, beat cream cheese and sugar until smooth.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Add cinnamon to the batter and mix until evenly incorporated.
  6. Pour the cheesecake batter over the prepared crusts, filling each liner about 3/4 full.
  7. Bake for 18โ€“20 minutes, or until the centers are set but slightly jiggly. Remove from oven and let cool to room temperature.
  8. Once cooled, refrigerate for at least 2 hours or until fully chilled.
  9. Prepare the icing by mixing powdered sugar with heavy cream until smooth. Drizzle over the chilled cheesecakes.
  10. Optional: Sprinkle with cinnamon sugar before serving.

Servings and Timing

  • Servings: 12 mini cheesecakes
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Chill Time: 2 hours
  • Total Time: 2 hours 35 minutes

Variations

  • Caramel Drizzle: Swap the icing for a drizzle of caramel sauce for a richer flavor.
  • Chocolate Chip: Add mini chocolate chips to the batter for an extra indulgence.
  • Nut Crust: Use crushed pecans or walnuts mixed with butter instead of graham crackers for a unique twist.
  • Pumpkin Spice: Add pumpkin puree and pumpkin spice to create a fall-inspired version.
  • Gluten-Free: Use gluten-free graham crackers to accommodate dietary needs.

Storage/Reheating

  • Storage: Store the cheesecakes in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Wrap each cheesecake individually in plastic wrap and freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
  • Reheating: These are best enjoyed cold and do not require reheating.

FAQs

1. 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.

2. Can I use a different type of crust?

Absolutely! Crushed cookies, such as Oreos or gingersnaps, make great alternatives.

3. Can I use low-fat cream cheese?

Yes, but the texture might be slightly less creamy. Full-fat cream cheese is recommended for the best results.

4. How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and do not overbake. The slight jiggle in the center is key to a smooth cheesecake.

5. Can I make this recipe without a muffin tin?

Yes, you can use small ramekins or silicone molds instead. Adjust the baking time as needed.

6. Can I double the recipe?

Yes, you can double the ingredients to make 24 mini cheesecakes.

7. What can I use instead of heavy cream for the icing?

Milk or a dairy-free alternative like almond milk can be used, though the icing will be thinner.

8. Can I add a swirl of cinnamon sugar on top?

Yes, swirl a cinnamon-sugar mixture into the batter before baking for added flavor.

9. Whatโ€™s the best way to crush graham crackers?

Use a food processor or place them in a zip-top bag and crush with a rolling pin.

10. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works perfectly for this recipe.

Conclusion

Mini Cinnamon Roll Cheesecakes are the ultimate combination of two classic desserts, delivering all the indulgent flavors you love in a convenient, bite-sized treat. Whether youโ€™re hosting a brunch, celebrating a special occasion, or just craving something sweet, these cheesecakes are sure to impress. Try out the variations and enjoy a dessert thatโ€™s as versatile as it is delicious!

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Mini Cinnamon Roll Cheesecakes

Mini Cinnamon Roll Cheesecakes

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

These Mini Cinnamon Roll Cheesecakes combine the creamy richness of classic cheesecake with the irresistible sweetness and warmth of cinnamon rolls. Perfect for parties or individual treats, these bite-sized desserts are easy to make and full of flavor.

Ingredients

Units Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

For the Cinnamon Swirl:

  • 2 tbsp unsalted butter, melted
  • 2 tbsp light brown sugar
  • 1/2 tsp ground cinnamon

For the Cream Cheese Frosting (Optional):

  • 2 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1/4 tsp vanilla extract

Instructions

  1. Prepare the Crust:
    • Preheat the oven to 325ยฐF (165ยฐC). Line a 12-cup muffin tin with cupcake liners.
    • In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
    • Press about 1 tablespoon of the crust mixture into the bottom of each cupcake liner, pressing firmly to create an even layer.
  2. Make the Cheesecake Filling:
    • In a mixing bowl, beat the cream cheese and sugar together until smooth.
    • Add the egg, sour cream, vanilla extract, and cinnamon. Mix until fully incorporated and creamy.
  3. Prepare the Cinnamon Swirl:
    • In a small bowl, combine melted butter, brown sugar, and cinnamon. Mix until smooth.
  4. Assemble:
    • Spoon the cheesecake filling evenly into the prepared crusts.
    • Drop small dollops of the cinnamon swirl mixture onto each cheesecake and use a toothpick to swirl it into the filling.
  5. Bake:
    • Bake for 18โ€“20 minutes, or until the centers are set. Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours.
  6. Make the Cream Cheese Frosting:
    • Beat cream cheese, butter, powdered sugar, and vanilla together until smooth.
    • Drizzle over chilled cheesecakes before serving.

Notes

  • Store in the refrigerator for up to 3 days.
  • For a thicker crust, double the crust recipe and press more into each liner.
  • If you prefer a sweeter cheesecake, increase sugar in the filling by 1โ€“2 tablespoons.

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