Description
These Mini Cinnamon Roll Cheesecakes combine the creamy goodness of cheesecake with the warm, spicy flavors of cinnamon rolls. Featuring a graham cracker crust, a creamy cinnamon-spiced cheesecake filling, and a drizzle of icing, they’re perfect for brunch, parties, or an indulgent treat.
Ingredients
Units
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
For the Cinnamon Swirl:
- 1/4 cup light brown sugar
- 1 tsp ground cinnamon
- 1 tbsp unsalted butter, melted
For the Icing:
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Prepare the Crust:
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Divide the mixture evenly among the liners, pressing it down firmly to form the crust. Bake for 5 minutes, then set aside to cool.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar with a hand or stand mixer until smooth.
- Add the eggs, one at a time, mixing until just combined.
- Mix in the sour cream, vanilla extract, and ground cinnamon until smooth and creamy.
Prepare the Cinnamon Swirl:
- In a small bowl, stir together the brown sugar, cinnamon, and melted butter.
Assemble the Cheesecakes:
- Divide the cheesecake filling evenly among the prepared crusts.
- Drop small dollops of the cinnamon swirl mixture onto each cheesecake. Use a toothpick or skewer to swirl the cinnamon mixture into the filling.
Bake the Cheesecakes:
- Bake in the preheated oven for 18–20 minutes, or until the centers are set.
- Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours (or overnight).
Make the Icing:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the chilled cheesecakes before serving.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Make Ahead: These cheesecakes can be made a day in advance and iced just before serving.
- Add Texture: Sprinkle chopped pecans or walnuts on top of the icing for a crunchy twist.