Mini Cinnamon Roll Cheesecakes

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If you’re a fan of both cinnamon rolls and creamy cheesecake, get ready for the best of both worlds. These Mini Cinnamon Roll Cheesecakes combine the rich flavors of a bakery-style cinnamon roll with the smooth texture of New York cheesecake—all in a bite-sized treat. Perfect for holidays, parties, or anytime indulgence, this recipe is easy to follow and delivers impressive results.

Why You’ll Love This Recipe

• Packed with warm cinnamon-sugar flavor

• Easy to portion and serve

• Ideal for celebrations or dessert tables

• A creative take on high-demand desserts

• A perfect way to increase engagement on your food blog or social channels

Ingredients Breakdown:

For the Crust:

• 1 1/2 cups graham cracker crumbs – The sweet, crunchy base that mimics cinnamon roll dough.

• 1/4 cup granulated sugar – Adds sweetness to the crust.

• 6 tablespoons unsalted butter, melted – Binds the crust and adds rich flavor.

• 1/2 teaspoon ground cinnamon – Infuses warm spice for that signature cinnamon roll taste.

For the Cheesecake Filling:

• 16 oz cream cheese, softened – The creamy, tangy base of each cheesecake.

• 1/2 cup granulated sugar – Sweetens the filling perfectly.

• 2 large eggs – Provide structure and a smooth texture.

• 1 teaspoon vanilla extract – Enhances the flavor with a warm, aromatic note.

• 1/4 cup sour cream – Adds richness and a subtle tang.

• 1/4 cup heavy cream – Makes the filling extra smooth and velvety.

For the Cinnamon Swirl:

• 1/4 cup light brown sugar, packed – Provides a deep, molasses sweetness.

• 1/2 teaspoon ground cinnamon – Essential for the cinnamon roll flavor.

• 1 tablespoon unsalted butter, melted – Helps create the swirlable texture.

For the Glaze (optional):

• 1/2 cup powdered sugar – For a classic, sweet glaze finish.

• 2–3 teaspoons milk – To thin the glaze to a drizzle-able consistency.

Tips and Tricks

• Use room-temperature cream cheese for a smoother batter.

• Avoid overmixing to prevent cracking.

• Use a small offset spatula to level the swirl for a professional look.

• Chill overnight for best texture and flavor.

Variations and Customizations

• Oreo crust instead of graham crackers for a cookies-and-cream twist.

• Add chopped pecans or walnuts to the cinnamon swirl for crunch.

• Swap the glaze for a cream cheese frosting drizzle for a richer finish.

• Add a pinch of nutmeg to the batter for extra spice.

Pairing Suggestions

These mini cheesecakes go great with:

• Hot coffee or espresso-based drinks

• Chai tea or spiced lattes

• Fresh fruit like sliced apples or strawberries

• Vanilla bean ice cream for an ultra-indulgent dessert plate

Storage Instructions

• Refrigerate in an airtight container for up to 5 days.

• Freeze (unglazed) for up to 2 months. Thaw overnight in the fridge and add glaze before serving.

Popular Questions

Can I make these ahead of time?

Yes! These are perfect for preparing the day before a party. Just wait to glaze them until right before serving.

Can I use store-bought crusts?

You can, but the homemade version tastes better and allows full control over the cinnamon flavor.

What can I use instead of graham crackers?

Vanilla wafers, Biscoff cookies, or even crushed cinnamon toast cereal work great.

Mini Cinnamon Roll Cheesecakes

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• Author: easysweetmeal
• Total Time: 2 hours 40 minutes (including chilling)
• Yield: 12 mini cheesecakes 1x

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Description

A dreamy mashup of fluffy cinnamon roll swirls and velvety New York cheesecake—all in adorable single-serving bites! Perfect for brunch, holiday gatherings, or when you can’t decide between two classics.

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Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ tsp ground cinnamon

• 6 tbsp unsalted butter, melted

• 16 oz cream cheese, softened

• ½ cup granulated sugar

• ¼ cup sour cream

• ¼ cup heavy cream

• 2 large eggs

• 1 tsp vanilla extract

• ¼ cup light brown sugar, packed

• ½ tsp ground cinnamon

• 1 tbsp unsalted butter, melted

• ½ cup powdered sugar

• 2–3 tsp milk

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Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.

2. In a mixing bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until fully coated.

3. Spoon about 1 tablespoon of the crust mixture into each liner and press down firmly.

4. Bake for 5 minutes and let cool completely before filling.

Step 2: Make the Cheesecake Batter

1. In a large bowl, beat cream cheese and granulated sugar until silky smooth.

2. Add sour cream, heavy cream, eggs, and vanilla extract. Mix until just combined—avoid overmixing.

Step 3: Fill and Swirl

1. Pour cheesecake batter into the prepared crusts, filling each liner about ⅔ full.

2. In a small bowl, mix brown sugar, cinnamon, and melted butter until a paste forms.

3. Drop a small dollop of the cinnamon paste on each cheesecake and gently swirl using a toothpick.

Step 4: Bake and Chill

1. Bake for 15–20 minutes, or until centers are just set.

2. Cool in the pan for 10–15 minutes, then transfer to the refrigerator for at least 2 hours before serving.

Step 5: Glaze and Serve

1. Whisk powdered sugar and milk until smooth. Drizzle over each cheesecake before serving.

Notes

• Ensure the cheesecakes are fully chilled for the best texture.

• Feel free to double the cinnamon swirl if you’re a big fan of that gooey layer.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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