If you love the warm, comforting flavor of cinnamon rolls but crave something a little more indulgent and bite-sized, you are going to fall head over heels for this Mini Cinnamon Roll Cheesecakes Recipe. These delightful treats combine the classic gooey cinnamon swirl with the creamy richness of cheesecake, all nestled atop a buttery graham cracker crust with a hint of cinnamon. Perfect for brunch, dessert, or anytime you want a little sweet escape, these mini cheesecakes are surprisingly simple to make and endlessly satisfying to savor.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to these mini gems’ dazzling flavor and texture. Each component plays a key role — from the crispy cinnamon-kissed crust to the velvety cheesecake filling, and that irresistible cinnamon swirl that ties it all together.
- Graham cracker crumbs: Provide a crunchy, buttery base that perfectly complements the creamy filling.
- Granulated sugar: Adds subtle sweetness and helps caramelize the crust.
- Ground cinnamon: Brings that iconic warm spice that makes cinnamon rolls so beloved.
- Unsalted butter: Melted and mixed in the crust and swirl for richness and moisture.
- Cream cheese: The star of the cheesecake filling, delivering smooth, tangy creaminess.
- Eggs: Help bind the filling and give it structure while keeping it silky.
- Sour cream: Adds a subtle tartness and extra moisture for a perfect cheesecake texture.
- Vanilla extract: Enhances flavor depth and balances the cinnamon.
- Brown sugar: Sweetens the cinnamon swirl and adds a hint of molasses flavor.
- All-purpose flour: Lightly thickens the cinnamon swirl for easy swirling.
- Powdered sugar, milk, and vanilla extract (optional glaze): These create a smooth drizzle that adds sweetness and finishes the mini cheesecakes beautifully.
How to Make Mini Cinnamon Roll Cheesecakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and lining a muffin tin with 12 paper liners. Combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter in a small bowl until everything is well blended. Press about one tablespoon of this mixture firmly into the bottom of each liner to create an even crust layer. Bake for 5 minutes to set the crust, then remove from the oven and set aside while you prepare the filling.
Step 2: Make the Cinnamon Swirl
In another small bowl, mix together brown sugar, cinnamon, flour, and melted butter. Stir until smooth, creating the luscious cinnamon swirl that will be dropped onto your cheesecake batter. This simple mixture packs a powerful cinnamon punch that will make your mini cheesecakes unforgettable.
Step 3: Whip Up the Cheesecake Filling
Using a large mixing bowl, beat the softened cream cheese until completely smooth and creamy. Gradually add granulated sugar and continue beating until fully incorporated. Add the eggs one at a time, beating well after each addition to ensure a silky texture. Finally, fold in the sour cream and vanilla extract, mixing gently until the batter is smooth and luscious.
Step 4: Assemble and Swirl
Spoon the cheesecake batter over each prepared crust until the liners are about three-quarters full. Drop small spoonfuls of the cinnamon swirl mixture on top of the batter in each cup. Use a toothpick or skewer to gently swirl the cinnamon mixture into the cheesecake batter, creating those beautiful, signature cinnamon roll patterns.
Step 5: Bake and Chill
Bake the cheesecakes for 18 to 22 minutes, or until the centers are just set but still slightly jiggly. Remove from the oven and allow them to cool at room temperature for about 30 minutes before transferring to the refrigerator. Chill for at least 2 hours to let the flavors meld and the texture firm up — this chilling step is crucial for that perfect creamy bite.
Step 6: Add the Optional Glaze
If you want to add extra sweetness and a lovely finish, whisk together powdered sugar, milk, and a touch of vanilla extract until smooth. Drizzle this glaze over the chilled cheesecakes right before serving for a pretty, glossy touch that will impress everyone.
How to Serve Mini Cinnamon Roll Cheesecakes Recipe
Garnishes
To elevate these mini delights even more, consider topping them with a sprinkle of extra cinnamon, a few crushed graham cracker crumbs, or some finely chopped nuts for a little crunch contrast. Fresh berries or a small dollop of whipped cream also add a gorgeous pop of color and lightness.
Side Dishes
These mini cheesecakes pair wonderfully with freshly brewed coffee or a creamy latte, making them the perfect brunch companion. For a festive spread, serve alongside fresh fruit salad or plain yogurt to balance the richness. They’re small enough to enjoy with your favorite tea as a sweet afternoon treat, too!
Creative Ways to Present
Consider serving the Mini Cinnamon Roll Cheesecakes Recipe on a rustic wooden board with a dusting of cinnamon around the edges for a cozy presentation. Or place them in cute cupcake wrappers and arrange on a tiered dessert stand for parties. Wrapping each in a decorative cellophane bag tied with a ribbon makes a charming gift idea as well.
Make Ahead and Storage
Storing Leftovers
Keep any leftover mini cheesecakes stored in an airtight container in the refrigerator, where they will stay fresh for up to 5 days. The flavors meld even more after a day or two, so leftovers are truly a treat.
Freezing
For longer storage, you can freeze these mini cheesecakes. Place them on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag, separating layers with parchment paper. They keep well frozen for up to one month without losing their delicious texture.
Reheating
When you’re ready to enjoy frozen mini cheesecakes, thaw them slowly overnight in the fridge. Because these are best eaten chilled, reheating isn’t necessary, but if you prefer them slightly less cold, allow them to sit at room temperature for 10-15 minutes before serving.
FAQs
Can I make these mini cheesecakes dairy-free?
Yes! You can substitute dairy-free cream cheese, butter, and sour cream alternatives to accommodate dietary needs. Just make sure the substitutions maintain similar textures to keep the cheesecake creamy and smooth.
What if I don’t have a muffin tin?
A mini cheesecake recipe really shines in a muffin tin for size and shape, but you can try using silicone mini molds or a small ramekin. Just adjust baking times as needed and be mindful that the crust may need a little extra pressing.
Is the cinnamon swirl optional?
While the cinnamon swirl is what makes this recipe stand out, you can omit it if you’re looking for a simpler cheesecake with a cinnamon crust. However, we highly recommend keeping it for that iconic cinnamon roll flavor.
Can I use store-bought cinnamon roll dough instead of the crust?
Absolutely! Using cinnamon roll dough as the crust is a fun shortcut that adds an extra layer of cinnamon goodness. Just press small pieces of the dough into each muffin liner and bake as directed before adding the filling.
How long should I chill the cheesecakes before serving?
At least two hours is ideal to let the cheesecakes set firmly and develop their full flavor. If you can, chilling overnight enhances the texture and makes them easier to remove from the liners.
Final Thoughts
Now that you’ve got the full scoop on this scrumptious Mini Cinnamon Roll Cheesecakes Recipe, I hope you feel inspired to whip up a batch and share the love. These little bites of cinnamon-swirled, creamy perfection are guaranteed to brighten any day, impress your guests, or simply treat yourself in the most delicious way possible. Trust me, once you taste one, they’ll quickly become a favorite go-to dessert.
Print
Mini Cinnamon Roll Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes (plus 2+ hours chilling)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Cinnamon Roll Cheesecakes are a delightful combination of creamy cheesecake and warm cinnamon swirl flavors all baked in a graham cracker crust. Perfectly portioned for individual servings, they make an ideal dessert for brunches, parties, or anytime you crave a sweet cinnamon treat with a rich, creamy texture.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
For the cheesecake filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter, melted
For the glaze (optional):
- 1/2 cup powdered sugar
- 1–2 teaspoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners to prepare for the cheesecakes.
- Make the Crust: In a small bowl, combine graham cracker crumbs, granulated sugar, and ground cinnamon, then stir in the melted butter until the mixture is well combined. Press about 1 tablespoon of this mixture into the bottom of each muffin liner. Bake for 5 minutes, then remove from the oven and set aside to cool slightly.
- Prepare the Cinnamon Swirl: In another small bowl, mix together brown sugar, ground cinnamon, all-purpose flour, and melted butter until smooth and evenly blended. Set this mixture aside.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and beat until fully combined. Add the eggs one at a time, mixing well after each addition. Then stir in the sour cream and vanilla extract until the filling is creamy and smooth.
- Assemble Cheesecakes: Spoon the cheesecake batter into each prepared muffin cup, filling about 3/4 full. Drop small spoonfuls of the cinnamon swirl mixture over the top of each cheesecake. Use a toothpick to gently swirl the cinnamon mixture into the cheesecake batter for a marbled effect.
- Bake the Mini Cheesecakes: Bake for 18–22 minutes or until the centers are just set but still slightly jiggly. Remove from oven and allow them to cool at room temperature for 30 minutes.
- Chill: After cooling, refrigerate the cheesecakes for at least 2 hours to fully set before serving.
- Optional Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the chilled cheesecakes just before serving for added sweetness and decoration.
Notes
- These mini cheesecakes are perfect as make-ahead desserts for brunches or parties.
- For a shortcut, you can substitute the crust with store-bought cinnamon roll dough pressed into the muffin tins.
- Store the cheesecakes in the refrigerator for up to 5 days to maintain freshness.
- They can also be frozen for up to 1 month; thaw in the refrigerator before serving.
