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Mini Cinnamon Roll Cheesecakes

Mini Cinnamon Roll Cheesecakes

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Short Description

Mini Cinnamon Roll Cheesecakes combine the creamy richness of cheesecake with the warm, spiced flavors of a classic cinnamon roll. These individual-sized desserts feature a cinnamon-infused crust, velvety cheesecake filling, and a drizzle of icing for the perfect sweet treat.

Why You’ll Love This Recipe

  • Combines the flavors of cinnamon rolls and cheesecake in one bite-sized treat
  • Perfect for parties, brunches, or special occasions
  • Easy to make with simple ingredients
  • No need for a water bath, making it beginner-friendly
  • Freezer-friendly for make-ahead convenience

Ingredients

Mini Cinnamon Roll Cheesecakes this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Graham crackers or vanilla wafers (for the crust)
  • Ground cinnamon
  • Brown sugar
  • Unsalted butter, melted
  • Cream cheese, softened
  • Granulated sugar
  • Vanilla extract
  • Eggs
  • Heavy cream
  • Powdered sugar (for icing)
  • Milk (for icing)

Directions

  1. Preheat oven to 325°F (163°C). Line a muffin tin with cupcake liners.
  2. Prepare the crust by combining crushed graham crackers, cinnamon, brown sugar, and melted butter. Press the mixture into the bottom of each liner.
  3. Make the cheesecake filling by beating the cream cheese and sugar until smooth. Add the vanilla extract and eggs, mixing until combined.
  4. Layer the cheesecake by pouring the filling over the crust. Sprinkle additional cinnamon sugar for extra flavor.
  5. Bake for 18-22 minutes until set. Let the cheesecakes cool at room temperature, then refrigerate for at least 2 hours.
  6. Prepare the icing by whisking powdered sugar and milk until smooth. Drizzle over the chilled cheesecakes.
  7. Serve and enjoy!

Servings and Timing

  • Servings: Makes 12 mini cheesecakes
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Chilling Time: 2 hours
  • Total Time: 2 hours 35 minutes

Variations

  • Chocolate Cinnamon Roll Cheesecakes: Add a swirl of melted chocolate to the filling.
  • Nutty Twist: Sprinkle chopped pecans or walnuts on top before baking.
  • Caramel Drizzle: Swap the icing for caramel sauce for a richer topping.
  • Pumpkin Spice Version: Add pumpkin puree and pumpkin spice for a fall-inspired variation.

Storage/Reheating

  • Refrigeration: Store in an airtight container in the fridge for up to 5 days.
  • Freezing: Wrap each cheesecake in plastic wrap and store in a freezer-safe bag for up to 2 months.
  • Reheating: Thaw in the fridge overnight before serving. Avoid microwaving to maintain texture.

FAQs

Mini Cinnamon Roll Cheesecakes

How do I prevent my mini cheesecakes from cracking?

Make sure not to overmix the batter and avoid overbaking. Let them cool gradually before refrigerating.

Can I make these cheesecakes ahead of time?

Yes! You can prepare them a day in advance and store them in the fridge.

Do I need a water bath for this recipe?

No, since these are mini cheesecakes, a water bath isn’t necessary.

Can I use store-bought cinnamon roll dough for the crust?

Yes, you can press pieces of cinnamon roll dough into the liners instead of making a graham cracker crust.

What type of cream cheese should I use?

Use full-fat cream cheese for the best texture and flavor.

How can I make these cheesecakes gluten-free?

Use gluten-free graham crackers or a gluten-free cookie crust.

Can I use a different sweetener?

Yes, you can substitute granulated sugar with coconut sugar or a sugar substitute.

What’s the best way to drizzle the icing?

Use a piping bag or a small spoon to drizzle the icing neatly over the cheesecakes.

How long do I need to chill them?

A minimum of 2 hours, but overnight chilling enhances the flavor and texture.

Can I use a different topping instead of icing?

Yes, whipped cream, caramel sauce, or even a dusting of powdered sugar all work great.

Conclusion

Mini Cinnamon Roll Cheesecakes are the perfect combination of creamy cheesecake and the comforting spice of cinnamon rolls. Easy to make and great for any occasion, these delightful treats will quickly become a favorite. Try different variations and enjoy a delicious homemade dessert!

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Mini Cinnamon Roll Cheesecakes

Mini Cinnamon Roll Cheesecakes

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Mini Cinnamon Roll Cheesecakes are the perfect bite-sized treats, combining the rich creaminess of cheesecake with the warm, cozy flavors of a cinnamon roll. A buttery graham cracker crust is topped with a cinnamon-spiced cheesecake filling, swirled with a brown sugar cinnamon mixture, and finished with a drizzle of sweet cream cheese glaze. They’re great for brunch, holidays, or any time you’re craving a fun twist on classic cheesecake!

Ingredients

Units Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted

For the Cinnamon Cheesecake Filling:

  • 2 (8 oz) blocks cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Cinnamon Swirl:

  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon unsalted butter, melted

For the Cream Cheese Glaze:

  • 2 tablespoons cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

Make the Crust:

  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
  3. Divide evenly among cupcake liners, pressing down firmly.
  4. Bake for 5 minutes, then set aside to cool.

Make the Cheesecake Filling:

  1. In a large bowl, beat cream cheese and sugar until smooth.
  2. Add eggs one at a time, mixing just until combined.
  3. Stir in vanilla extract and sour cream, mixing until smooth.

Make the Cinnamon Swirl:

  1. In a small bowl, mix brown sugar, cinnamon, and melted butter until combined.

Assemble the Mini Cheesecakes:

  1. Fill each cupcake liner about halfway with cheesecake batter.
  2. Add ½ teaspoon of the cinnamon swirl mixture on top and swirl with a toothpick.
  3. Add more cheesecake batter until liners are about ¾ full.
  4. Top with another ½ teaspoon of cinnamon swirl and swirl again.
  5. Bake for 18–22 minutes, or until centers are slightly set but still jiggly.
  6. Turn off oven, crack the door, and let cheesecakes cool inside for 10 minutes. Then transfer to a wire rack to cool completely.
  7. Chill in the refrigerator for at least 2 hours before serving.

Make the Cream Cheese Glaze:

  1. In a small bowl, whisk together cream cheese, powdered sugar, milk, and vanilla until smooth.
  2. Drizzle over the chilled cheesecakes before serving.

Notes

  • Store in the fridge for up to 5 days in an airtight container.
  • For extra indulgence, serve with a sprinkle of cinnamon sugar or a dollop of whipped cream.
  • These cheesecakes can be frozen (without the glaze) for up to 3 months—just thaw overnight in the fridge before serving.

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