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

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Instructions

Prepare the Crust:
- Preheat the oven to 325°F (165°C). 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.
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.
Prepare the Cinnamon Swirl:
- In a small bowl, combine melted butter, brown sugar, and cinnamon. Mix until smooth.
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.
Bake:
- Bake for 18–20 minutes, or until the centers are set. Remove from the oven and let cool to room temperature before refrigerating for at least 2 hours.
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 1–2 tablespoons.