Name: Mini Cinnamon Roll Cheesecakes
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs or crushed cinnamon cookies; 4 tablespoons 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; 2 tablespoons brown sugar; 1 teaspoon ground cinnamon; 1/2 cup powdered sugar (for glaze); 1–2 tablespoons milk or cream (for glaze)

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Mini cinnamon roll cheesecakes are a delightful fusion of two beloved desserts: rich, creamy cheesecake and warm, spiced cinnamon rolls. With a buttery cinnamon crust, velvety filling, and a swirl of cinnamon sugar, these bite-sized treats are ideal for parties, holidays, or anytime indulgence.

Why You’ll Love This Recipe

These mini cheesecakes deliver all the flavor of a classic cinnamon roll in a rich, smooth cheesecake format. They’re perfectly portioned, easy to serve, and topped with a light glaze for the full cinnamon roll effect. Whether you’re entertaining or treating yourself, this recipe is guaranteed to please.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Graham cracker crumbs or crushed cinnamon cookies
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Eggs
Sour cream
Vanilla extract
Ground cinnamon
Brown sugar
Powdered sugar (for glaze)
Milk or cream (for glaze)

Directions

Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
In a bowl, combine graham cracker crumbs with melted butter and a pinch of cinnamon. Press the mixture into the bottom of each liner to form a crust.
In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
In a separate bowl, mix brown sugar and ground cinnamon.
Fill each liner halfway with cheesecake batter. Sprinkle with a little cinnamon sugar mixture, then add more batter on top.
Use a toothpick to gently swirl the cinnamon sugar through the batter.
Bake for 18–22 minutes or until centers are set. Cool completely, then refrigerate for at least 2 hours.
Mix powdered sugar with milk to make a simple glaze. Drizzle over chilled cheesecakes before serving.

Servings and timing

Serves: 12 mini cheesecakes
Preparation time: 20 minutes
Baking time: 20 minutes
Chill time: 2 hours
Total time: about 2 hours 40 minutes

Variations

Crust Variation: Use crushed cinnamon rolls or snickerdoodle cookies for added depth.
Topping Ideas: Add chopped pecans or a dollop of whipped cream.
No-Bake Option: Use a gelatin-set cheesecake base and chill instead of baking.
Vegan Alternative: Use dairy-free cream cheese and egg replacers, and opt for plant-based butter and milk.

Storage/Reheating

Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them individually wrapped for up to 1 month. Thaw in the fridge overnight. These cheesecakes are best served chilled and should not be reheated.

FAQs

Can I use a different cookie for the crust?

Yes, cinnamon graham crackers, vanilla wafers, or gingersnaps work well.

Can I make these in advance?

Yes, they’re ideal for making a day ahead. Glaze just before serving for best presentation.

Do I need to use a water bath?

No, since these are baked in muffin tins, a water bath is not necessary.

Can I add a cinnamon roll layer?

You can press a small piece of baked or unbaked cinnamon roll dough into the base before adding the cheesecake filling.

What if I don’t have muffin liners?

Grease the muffin tin thoroughly, but liners are recommended for easy removal.

Can I double the recipe?

Yes, simply double all ingredients and use two muffin tins or bake in batches.

How do I prevent cracks?

Avoid overbaking and allow the cheesecakes to cool gradually before chilling.

Is the glaze necessary?

It’s optional, but the glaze adds the signature cinnamon roll flavor and visual appeal.

Can I use a store-bought cheesecake mix?

While possible, the homemade version offers a fresher, more authentic texture and flavor.

Can I serve these warm?

They are best served chilled to maintain the cheesecake consistency.

Conclusion

Mini cinnamon roll cheesecakes combine the creamy decadence of cheesecake with the nostalgic warmth of cinnamon rolls in a bite-sized dessert that’s as charming as it is delicious. With their swirled centers and sweet glaze, they offer all the comfort of a classic breakfast treat—transformed into an elegant dessert.

Mini Cinnamon Roll Cheesecakes

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Mini cinnamon roll cheesecakes combine the creamy richness of cheesecake with the warm spice of cinnamon rolls. These bite-sized desserts feature a buttery crust, swirled cinnamon sugar center, and sweet glaze, making them perfect for parties or indulgent snacks.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes
Yield: 12 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (160°C). Line a muffin tin with 12 paper liners.
In a bowl, mix graham cracker crumbs, melted butter, and a pinch of cinnamon. Press into the bottom of each liner to form crusts.
In a large bowl, beat cream cheese and granulated sugar until smooth and creamy.
Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract until combined.
In a separate small bowl, combine brown sugar and ground cinnamon.
Spoon cheesecake batter into each liner halfway. Sprinkle cinnamon sugar mixture over the batter, then add remaining batter to each cup.
Use a toothpick to gently swirl the cinnamon sugar through the cheesecake batter.
Bake for 18–22 minutes, or until centers are just set. Let cool completely at room temperature.
Refrigerate for at least 2 hours or until chilled.
Mix powdered sugar with milk or cream to form a glaze, then drizzle over the chilled cheesecakes before serving.