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
Scale
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.
