If you have a sweet tooth and a soft spot for cinnamon rolls and creamy cheesecakes, you are in for a real treat with this Mini Cinnamon Roll Cheesecakes Recipe. These bite-sized delights combine the tender crumbly crust of a graham cracker base, the rich, velvety cream cheese filling, and that unforgettable swirl of cinnamon sugar that makes cinnamon rolls so beloved. Perfectly portioned for sharing or indulging on your own, each mini cheesecake is a delightful mix of flavors and textures that will have you reaching for seconds before you know it.
Ingredients You’ll Need
This Mini Cinnamon Roll Cheesecakes Recipe relies on simple but essential ingredients, each playing an important role to create the perfect balance of taste, texture, and visual appeal. From the buttery graham cracker crust to the smooth and luscious cream cheese filling, and of course, the aromatic cinnamon sugar swirl, every component works harmoniously.
- 1 cup graham cracker crumbs: Provides a crunchy and slightly sweet base that supports the cheesecake without overpowering it.
- 2 tablespoons granulated sugar: Adds sweetness to the crust and filling, balancing the creaminess perfectly.
- 3 tablespoons melted butter: Binds the graham cracker crumbs together and adds richness to the crust.
- 16 oz cream cheese (softened): The star of the recipe, creating a smooth, creamy filling that melts in your mouth.
- 1/2 cup granulated sugar: Sweetens the cream cheese mixture, allowing the cinnamon to shine.
- 2 large eggs: Help set the cheesecake filling and add structure without drying it out.
- 1/4 cup sour cream: Adds tang and moisture, keeping the filling luxuriously smooth.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, sweet notes.
- 1/2 teaspoon ground cinnamon: Infuses the filling with that classic cinnamon warmth.
- 1/4 cup brown sugar: Sweet and slightly molasses-flavored, perfect for the iconic cinnamon swirl.
- 1 teaspoon ground cinnamon (for swirl): Gives the topping that signature cinnamon roll sparkle.
- 1 tablespoon all-purpose flour: Stabilizes the swirl topping so it holds its shape during baking.
- 2 tablespoons milk: Used to make the glaze silky smooth and easy to drizzle.
- 1/4 cup powdered sugar (for glaze): Provides a sweet, delicate finish that ties everything together.
How to Make Mini Cinnamon Roll Cheesecakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and lining a 12-cup muffin tin with paper liners. Mix the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter in a small bowl until everything is well combined. This mixture will form the buttery, slightly crunchy base of your mini cheesecakes. Press about a tablespoon of the crust mixture firmly into the bottom of each muffin liner. Set these aside for now while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar until completely smooth and creamy, making sure there are no lumps. Add the eggs one at a time, mixing well after each addition. This gradual process helps create a smooth texture. Then, gently fold in the sour cream, vanilla extract, and 1/2 teaspoon ground cinnamon, enhancing the filling with tangy richness and that unmistakable cinnamon warmth.
Step 3: Prepare the Cinnamon Swirl Topping
In a separate small bowl, combine the brown sugar, 1 teaspoon ground cinnamon, and all-purpose flour. This mixture will become the signature swirl on top of your cheesecakes, adding sweetness and a lovely textured layer.
Step 4: Assemble and Swirl
Divide the cheesecake filling evenly among the prepared crusts, filling each liner nearly to the top. Then add small spoonfuls of the cinnamon sugar topping over the cream cheese layer. Use a toothpick or skewer to gently swirl the cinnamon topping into the filling, creating beautiful marbled patterns that look as delicious as they taste.
Step 5: Bake and Chill
Bake the mini cheesecakes for 18 to 20 minutes or until the centers are just set but still slightly jiggly. Once done, let them cool completely at room temperature before transferring to the refrigerator to chill for at least 2 hours. This chilling step is a must as it helps the flavors meld and the texture firm up to that perfect creamy consistency.
Step 6: Add the Glaze
Before serving, mix the powdered sugar and milk until smooth to create a sweet glaze. Drizzle this over the cooled mini cheesecakes to add a shiny, sweet finish that perfectly complements the warm cinnamon notes.
How to Serve Mini Cinnamon Roll Cheesecakes Recipe
Garnishes
These mini cheesecakes are beautiful on their own, but you can take them to the next level with a few simple garnishes. Consider sprinkling a pinch of extra cinnamon sugar on top to reinforce the cinnamon flavor or adding a small dollop of whipped cream for creaminess contrast. Fresh berries like raspberries or sliced strawberries also add a pop of color and fresh tartness that pairs wonderfully with the sweetness.
Side Dishes
Pair these Mini Cinnamon Roll Cheesecakes Recipe bites with a cup of strong coffee, chai tea, or even a glass of cold milk for a classic and comforting combination. If you want to build a dessert spread, fresh fruit salad or a scoop of vanilla ice cream are excellent companions that won’t overshadow the rich, cinnamon-infused cheesecake.
Creative Ways to Present
Serve these mini cheesecakes on a charming dessert platter for parties or family gatherings. You could also place them in decorative cupcake wrappers or individual mini cake stands for an elegant touch. For an extra indulgent twist, drizzle some caramel or chocolate sauce along with the glaze for a beautiful multi-layered dessert experience that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once baked and chilled, you can safely store leftover mini cheesecakes covered tightly in the refrigerator for up to 3 days. This helps maintain their creamy texture and keeps the cinnamon flavors fresh and vibrant.
Freezing
If you want to prepare this Mini Cinnamon Roll Cheesecakes Recipe ahead of time, freezing is a great option. Place the cooled cheesecakes on a tray and freeze until firm, then transfer to an airtight container or freezer bag. They will keep well for up to 1 month. When ready to eat, thaw them overnight in the refrigerator for best results.
Reheating
Because of their delicate texture, reheating mini cheesecakes is best avoided. Instead, serve them chilled or at room temperature for the best flavor and consistency. If you prefer a slightly warmed dessert, a few seconds in the microwave can bring them to just under room temperature, but use caution not to melt the filling.
FAQs
Can I use a different crust instead of graham crackers?
Absolutely! While graham crackers provide a classic texture and flavor, you can substitute crushed digestive biscuits or even cinnamon-flavored cookies to complement the cinnamon swirl. Just make sure to adjust the sugar content accordingly.
Is it possible to make this recipe dairy-free?
You can try using dairy-free cream cheese alternatives and non-dairy sour cream, but keep in mind that the texture might vary slightly. Also, check that the butter and other ingredients fit your dietary needs.
How can I ensure the cinnamon swirl doesn’t sink?
Mixing the cinnamon sugar topping with a bit of flour helps it hold its structure during baking, preventing it from sinking. Swirling gently with a toothpick also keeps the topping beautifully distributed.
Can I double the recipe to make more mini cheesecakes?
Definitely! This Mini Cinnamon Roll Cheesecakes Recipe scales up well. Just make sure you have enough muffin liners and baking time may vary slightly if your oven is crowded.
What is the best way to soften cream cheese quickly?
Remove the cream cheese from the fridge about 30 minutes before baking, or microwave it in short 10-second bursts until soft but not melted, making it easier to blend smoothly into the batter.
Final Thoughts
There is something truly special about this Mini Cinnamon Roll Cheesecakes Recipe that makes it a go-to dessert for any occasion. It’s charming, comforting, and perfectly portioned to delight your taste buds without the guilt of large servings. If you’re craving a cinnamon roll experience with a creamy cheesecake twist, do yourself a favor and try this recipe—you won’t regret it!
Print
Mini Cinnamon Roll Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Cinnamon Roll Cheesecakes are a delightful fusion of classic cheesecake and cinnamon roll flavors, baked into convenient, cupcake-sized treats. Featuring a graham cracker crust, creamy cinnamon-spiced filling, and a sweet cinnamon swirl, they’re topped with a smooth powdered sugar glaze for an irresistible finish. Perfect for a party dessert or a cozy treat anytime.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 2 tablespoons milk
Cinnamon Swirl
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Glaze
- 1/4 cup powdered sugar
- 2 tablespoons milk
Instructions
- Prep the Oven and Muffin Tin: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make removal easy.
- Make the Crust: In a small bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is cohesive. Press about 1 tablespoon of this mixture into the bottom of each muffin liner firmly to form the crust base.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream, vanilla extract, and 1/2 teaspoon ground cinnamon until fully incorporated.
- Make the Cinnamon Swirl Mixture: In a separate bowl, combine brown sugar, 1 teaspoon ground cinnamon, and all-purpose flour. This mixture will add a lovely cinnamon-sugar swirl to the cheesecakes.
- Assemble the Cheesecakes: Evenly spoon the cheesecake filling over each crust in the muffin liners. Dollop small spoonfuls of the cinnamon swirl mixture on top of the filling in each cup. Use a toothpick to gently swirl the cinnamon mixture into the cheesecake filling, creating a marbled cinnamon effect.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the centers are set but still slightly jiggly. Avoid overbaking to keep the texture creamy.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to fully set and develop flavor.
- Prepare the Glaze and Serve: Mix powdered sugar and milk in a small bowl until smooth and pourable. Drizzle the glaze over each chilled mini cheesecake just before serving.
Notes
- These mini cheesecakes can be made ahead and stored in the refrigerator for up to 3 days.
- For enhanced cinnamon flavor, sprinkle a bit more cinnamon sugar on top of each cheesecake before baking.
