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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

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.

Find it online: https://quickbiteskitchen.com/mini-cinnamon-roll-cheesecakes/