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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.

Ingredients

Units Scale
  • 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)

Instructions

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

Notes

  • Chilling is essential for proper texture—don’t skip it.
  • Muffin liners make removal easier and keep the cheesecakes intact.
  • Add chopped pecans or whipped cream for a festive topping.

Nutrition

Find it online: https://tastyera.com/mini-cinnamon-roll-cheesecakes/