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
Scale
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.
