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Why You’ll Love These Mini Cinnamon Roll Cheesecakes

These mini cheesecakes offer the best of both worlds. You get the creamy richness of cheesecake layered with the spiced sweetness of a cinnamon roll. The portioned size makes them perfect for sharing—or keeping all to yourself.

Key Highlights:

Perfectly portioned individual servings
Great make-ahead dessert
Warm cinnamon flavor combined with creamy cheesecake
Easy to freeze and store
Can be made gluten-free with simple swaps

Ingredients You’ll Need

For the Crust:

1 cup graham cracker crumbs (or crushed cinnamon graham crackers)
2 tablespoons granulated sugar
4 tablespoons melted butter

For the Cinnamon Sugar Swirl:

2 tablespoons brown sugar
1 tablespoon ground cinnamon
1 tablespoon melted butter

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream

Optional Topping:

Cream cheese glaze or vanilla icing
Extra cinnamon sugar sprinkle

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How to Make Mini Cinnamon Roll Cheesecakes

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C).
Line a muffin tin with paper liners.
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
Press about a tablespoon of the mixture into the bottom of each liner to form a crust.
Bake for 5 minutes, then set aside to cool.

Step 2: Mix the Cinnamon Swirl

In a small bowl, combine brown sugar, cinnamon, and melted butter.
Set aside to use between layers of the cheesecake filling.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth.
Add sugar and beat until fully combined.
Add eggs, one at a time, mixing on low speed.
Mix in vanilla extract and sour cream until the batter is smooth and creamy.

Step 4: Assemble the Mini Cheesecakes

Spoon about one tablespoon of cheesecake batter over each crust.
Add a small dollop of cinnamon swirl mixture and gently swirl it with a toothpick or knife.

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Add more cheesecake batter to cover, then swirl a bit more cinnamon on top.
Repeat for each cup.

Step 5: Bake

Bake the cheesecakes at 325°F (163°C) for 18–22 minutes until set but still slightly jiggly in the center.
Let cool at room temperature, then chill in the refrigerator for at least 3 hours or overnight.

Step 6: Add Toppings

Before serving, drizzle cream cheese glaze or vanilla icing over the top.
Sprinkle with a dash of cinnamon for extra flair.

Tips for Perfect Mini Cheesecakes

Room Temperature Ingredients: Use room temperature cream cheese and eggs for a smoother batter.
Don’t Overmix: Overmixing adds air to the batter and may cause cracks in your cheesecakes.
Chill Time is Essential: Allow plenty of time for cooling and chilling to get that perfect cheesecake texture.
Use a Water Bath (Optional): For ultra-creamy texture, place a tray of hot water on the oven rack below your muffin tin to reduce cracking.

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Variations You Can Try

Gluten-Free Option: Use gluten-free graham crackers for the crust.
Crustless Version: Skip the crust and pour the batter directly into greased liners for a low-carb version.
Add Nuts: Add crushed pecans or walnuts into the cinnamon swirl for added texture.
Maple Cinnamon Twist: Add a splash of maple syrup into the cinnamon swirl for deeper flavor.

Storage and Freezing Instructions

Refrigerator: Store in an airtight container in the fridge for up to 5 days.
Freezer: Wrap each mini cheesecake individually in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Do Not Leave Out: Because of the dairy content, avoid leaving them out at room temperature for more than 2 hours.

Frequently Asked Questions (FAQs)

Can I use store-bought cinnamon rolls instead of making a crust?
Not recommended for this version, as the texture and structure are different. This recipe uses a graham cracker base for better consistency with the cheesecake.
What kind of cream cheese should I use?
Use full-fat block cream cheese for the best texture. Avoid whipped or spreadable versions.
Can I make this recipe without eggs?
Yes, but you’ll need an egg substitute like a flax egg or commercial egg replacer. The texture may differ slightly.
Can I double the recipe?
Yes, you can easily double it. Use two muffin pans or bake in batches.
How do I know when they’re done baking?
They should be set on the edges and slightly jiggly in the center. They will firm up as they cool.
Can I make this recipe in a mini cheesecake pan?
Yes, but remember to grease well or use non-stick liners to ensure easy release.
How do I avoid cracks in the cheesecake?
Avoid overmixing, don’t overbake, and cool gradually. You can also use a water bath.
Is it necessary to use sour cream?
Sour cream adds creaminess and a slight tang. You can substitute with Greek yogurt if needed.
Can I make them ahead of time?
Yes, these mini cheesecakes are perfect for making a day ahead. Chill overnight for best flavor.
What icing works best on top?
A classic cream cheese glaze works beautifully, but you can also use vanilla or maple glaze.
Can I skip the cinnamon swirl?
Yes, but it adds a lot of flavor. If skipped, you’ll have a more traditional mini cheesecake.
How do I get the swirl effect right?
Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter before baking.
Can I use flavored cream cheese?
Yes, cinnamon or brown sugar flavored cream cheese can be used, but reduce the sugar slightly.
Can I serve these warm?
It’s best served chilled, but you can warm them slightly if preferred. Do not overheat or they may melt.
Are they kid-friendly?
Absolutely. Kids love the creamy texture and sweet cinnamon flavor.

Final Thoughts

Mini Cinnamon Roll Cheesecakes are a delightful treat that combines the comfort of a cinnamon roll with the elegance of cheesecake. Their small size makes them perfect for serving at brunches, potlucks, holidays, or even as an everyday indulgence. With a little preparation and creativity, you can even make variations that suit your dietary needs and flavor preferences.

These mini cheesecakes are not only visually stunning but also packed with flavor and texture. Once you try them, they’re sure to become a regular favorite in your dessert rotation.

Mini Cinnamon Roll Cheesecake Recipe

Indulge in the perfect bite-sized dessert fusion with these Mini Cinnamon Roll Cheesecakes. Rich, creamy cheesecake sits atop a cinnamon-spiced graham cracker crust, swirled with buttery brown sugar cinnamon and topped with a velvety cream cheese glaze. Each mini cheesecake delivers the cozy warmth of a cinnamon roll wrapped in the smooth decadence of a classic cheesecake. These eye-catching, flavor-packed treats are perfect for parties, brunches, or whenever your sweet tooth strikes. Easy to make and impossible to resist, they’re a showstopper in both taste and presentation.

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Prep Time 20

Cook Time 20

Total Time 40

Course Dessert

Cuisine American

Servings 12 mini cheesecakes

Ingredients

For the Crust:
1 cup graham cracker crumbs or cinnamon graham crackers, crushed
2 tablespoons granulated sugar
4 tablespoons melted butter
For the Cinnamon Swirl:
2 tablespoons brown sugar
1 tablespoon ground cinnamon
1 tablespoon melted butter
For the Cheesecake Filling:
16 oz 2 blocks cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
Optional Toppings:
Cream cheese glaze mix 2 tbsp cream cheese, 1/2 cup powdered sugar, 1 tbsp milk
Dash of cinnamon

Instructions

Preheat Oven:
Preheat your oven to 325°F (163°C) and line a muffin tin with 12 paper cupcake liners.
Make the Crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture is like wet sand.
Press about 1 tablespoon of crust mixture into each liner and pack down firmly.
Bake for 5 minutes, then let cool while you prepare the filling.
Prepare the Cinnamon Swirl:
In a small bowl, mix brown sugar, cinnamon, and melted butter. Set aside.
Make Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth.
Add sugar and beat until combined.
Mix in eggs one at a time on low speed.
Stir in vanilla extract and sour cream until fully incorporated.
Assemble Cheesecakes:
Add a spoonful of cheesecake filling to each liner (about 1 tablespoon).
Drop a small dollop of the cinnamon swirl mixture on top and swirl gently with a toothpick.
Add more cheesecake filling to fill the liner nearly to the top and swirl again with more cinnamon mixture.
Bake:
Bake in the preheated oven for 18–22 minutes, or until centers are slightly jiggly but edges are set.
Remove and let cool to room temperature, then chill in the refrigerator for at least 3 hours or overnight.
Add Toppings (Optional):
Drizzle with cream cheese glaze and sprinkle a pinch of cinnamon just before serving.