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.
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.