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Mini Cinnamon Roll Cheesecakes
Alyssa

Mini Cinnamon Roll Cheesecakes

Indulge in mini cinnamon roll cheesecakes—an ultimate blend of creamy and spiced goodness, perfect for any dessert lover. Easy to make and delicious!
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Ingredients Method

Ingredients
  

  • 1 1/2 cups graham cracker crumbs: These will form the buttery crust that serves as the base for the cheesecakes.
  • 1/4 cup granulated sugar: This sweetness enhances the flavor of the crust.
  • 1/2 tsp ground cinnamon: Adds a warm spice flavor to the crust.
  • 6 tbsp unsalted butter melted: Binds the crust together and adds richness.
  • 16 oz cream cheese softened: The star of our cheesecake filling—creamy and luscious.
  • 1/2 cup granulated sugar: Sweetens the cheesecake filling.
  • 1 tsp vanilla extract: Enhances the flavor profile of the cheesecake.
  • 2 large eggs: Provides structure and stability to the cheesecake filling.
  • 1/4 cup sour cream: Adds a tangy flavor and contributes to the creaminess.
  • 1/4 cup heavy cream: Ensures that the filling is rich and smooth.
  • 1/2 tsp ground cinnamon: For swirling into the cheesecake to echo the cinnamon roll flavor.
  • 1/4 cup light brown sugar packed: Adds a deeper sweetness that complements the cinnamon.
  • 1 tbsp unsalted butter melted: Helps combine the topping ingredients.
  • 1/2 cup powdered sugar: For a sweet glaze to drizzle over the cheesecakes.
  • 2-3 tsp milk: Adjusts the consistency of the glaze to your liking.

Method
 

  1. Preheat the oven: Set your oven to 325°F (163°C) and prepare a muffin pan by lining each cup with liners.
  2. Make the crust: In a bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 tsp ground cinnamon, and 6 tbsp melted unsalted butter. Mix well until the crumbs are evenly coated. Press this mixture firmly into the bottom of each muffin liner. Bake in the preheated oven for about 5 minutes, then remove and allow to cool.
  3. Prepare the cheesecake filling: In a large mixing bowl, beat 16 oz softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Add 1 tsp vanilla extract, 2 large eggs (one at a time), 1/4 cup sour cream, and 1/4 cup heavy cream. Mix well until the filling is completely combined.
  4. Fill the crusts: Pour the cheesecake batter into the cooled crusts, filling each approximately two-thirds full.
  5. Create the cinnamon swirl: In a separate bowl, mix 1/4 cup packed light brown sugar, 1/2 tsp ground cinnamon, and 1 tbsp melted unsalted butter. Dollop this mixture over the tops of the batter and gently swirl it with a toothpick or a knife to create a marbled effect.
  6. Bake: Place the muffin pan back in the oven and bake for 15-20 minutes, or until the cheesecakes are set around the edges but slightly jiggly in the center.
  7. Cool and refrigerate: Let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours before serving to set fully.
  8. Prepare the glaze: In a small bowl, whisk together 1/2 cup powdered sugar and 2-3 tsp milk until smooth. Drizzle this glaze over the chilled cheesecakes before serving.