Mini Cinnamon Swirl Cheesecakes are a bite-sized dessert featuring a creamy cheesecake filling swirled with cinnamon sugar and baked over a graham cracker crust.
Author:Emma Harper
Prep Time:20 minutes
Cook Time:22 minutes
Total Time:42 minutes
Yield:12 mini cheesecakes 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons melted butter
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
2 tablespoons all-purpose flour
2 tablespoons milk
2 tablespoons brown sugar
1 teaspoon ground cinnamon
Instructions
Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
In a bowl, mix graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter until combined.
Press about 1 tablespoon of the crust mixture into the bottom of each muffin liner and press down firmly. Bake for 5 minutes, then set aside.
In a large bowl, beat cream cheese and 1/2 cup sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, flour, and milk until fully incorporated.
In a small bowl, mix brown sugar and cinnamon for the swirl.
Pour cheesecake filling over the crusts, filling each about 3/4 full. Drop small spoonfuls of the cinnamon mixture onto each and swirl with a toothpick or knife.
Bake for 18–22 minutes, or until centers are just set. Cool in the pan for 30 minutes, then chill in the fridge for at least 2 hours before serving.
Notes
Ensure cream cheese is fully softened for a smooth batter.
You can freeze these cheesecakes for up to a month.
Top with whipped cream or a drizzle of caramel for extra indulgence.