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.
Advertisements
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:
Advertisements
-
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):
Advertisements
-
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:
Advertisements
-
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.
PrintMini Cinnamon Roll Cheesecakes
- Total Time: 2 hours 40 minutes (including chilling)
- Yield: 12 mini cheesecakes 1x
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.
Ingredients
-
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
Instructions
Step 1: Prepare the Crust
-
Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
-
In a mixing bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until fully coated.
-
Spoon about 1 tablespoon of the crust mixture into each liner and press down firmly.
-
Bake for 5 minutes and let cool completely before filling.
Step 2: Make the Cheesecake Batter
-
In a large bowl, beat cream cheese and granulated sugar until silky smooth.
-
Add sour cream, heavy cream, eggs, and vanilla extract. Mix until just combined—avoid overmixing.
Step 3: Fill and Swirl
-
Pour cheesecake batter into the prepared crusts, filling each liner about ⅔ full.
-
In a small bowl, mix brown sugar, cinnamon, and melted butter until a paste forms.
-
Drop a small dollop of the cinnamon paste on each cheesecake and gently swirl using a toothpick.
Step 4: Bake and Chill
-
Bake for 15–20 minutes, or until centers are just set.
-
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
-
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
Advertisements