I don’t know about you, but when I hear the words “cinnamon roll” and “cheesecake” in the same sentence, my heart skips a beat. Imagine the sweet, creamy decadence of cheesecake meeting the warm, spicy embrace of a cinnamon roll… but in bite-sized form! That’s exactly what this recipe brings to the table, and I couldn’t be more excited to share it with you. These Mini Cinnamon Roll Cheesecakes are the perfect treat for any occasion—whether it’s brunch, dessert, or even a cheeky snack. Plus, they’re pretty adorable, right?
Let’s dive in!
Ingredients you will need for mini cinnamon roll Cheesecake
For the base, we’re combining the classic flavors of a cinnamon roll with a smooth cheesecake filling. Here’s everything you’ll need:
For the Crust:
- 1 and 1/2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon
- 6 tbsp melted butter
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
For the Cinnamon Swirl:
- 1/4 cup unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 tbsp cinnamon
For the Icing:
- 1/2 cup powdered sugar
- 1-2 tbsp milk (adjust for desired consistency)
- 1/4 tsp vanilla extract
How to Make Mini Cinnamon Roll Cheesecakes: Step by step
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Line a standard 12-cup muffin tin with cupcake liners.
In a medium bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Mix until all the crumbs are evenly coated. Scoop about a tablespoon of the mixture into each muffin cup and press down firmly to form the crust. Bake for 5 minutes, then remove and let cool while you work on the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the sugar, and continue beating until well combined. Next, add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream, ensuring everything is smooth and creamy. Set this aside while we prepare the cinnamon swirl.
Step 3: Make the Cinnamon Swirl
In a small bowl, mix the melted butter, brown sugar, and cinnamon until you get a smooth, gooey mixture.
Step 4: Assemble the Cheesecakes
Spoon the cheesecake filling over the cooled crusts, filling each muffin cup about three-quarters of the way. Now for the magic—drizzle the cinnamon swirl mixture on top of each cheesecake and use a toothpick to swirl it into the batter for that signature cinnamon roll effect!
Step 5: Bake to Perfection
Bake the mini cheesecakes for 18-20 minutes, or until the centers are just set. They might jiggle slightly, but that’s okay—they’ll firm up as they cool. Remove from the oven and let them cool to room temperature before transferring them to the fridge to chill for at least 2 hours.
Step 6: Add the Icing
Once your mini cheesecakes are fully chilled, mix the powdered sugar, milk, and vanilla extract to make a smooth glaze. Drizzle it over each cheesecake just before serving.
Details and nutritional information
Details:
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours, 40 minutes (including chilling)
Yield: 12 mini cheesecakes
Nutrition (per serving):
Serving Size: 1 mini cheesecake
Calories: 285
Sugar: 18g
Sodium: 210mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 4g
Cholesterol: 85mg
How to store Mini Cinnamon Roll Cheesecakes recipe
Store your Mini Cinnamon Roll Cheesecakes in an airtight container in the refrigerator for up to 4 days. If you’ve already added the icing, it might start to soften a bit after a couple of days, but they’ll still taste incredible. For longer storage, pop them in the freezer as mentioned above.
Helpful Tips
- Softened Cream Cheese is Key! Be sure to use room-temperature cream cheese for the smoothest filling. If your cream cheese is too cold, you might end up with lumps.
- Use a Water Bath for Even Baking: To avoid cracks in your cheesecake, place a pan of hot water on the lower rack of the oven to create a steamy environment.
- Let Them Cool Gradually: Don’t rush the cooling process. Let the cheesecakes cool completely at room temperature before chilling in the fridge. This will help prevent cracks from forming.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! These mini cheesecakes are perfect for making ahead. Just store them in the fridge (without the icing) for up to 3 days. Add the icing just before serving to keep it fresh and beautiful.
How do I prevent my cheesecakes from cracking?
The key to preventing cracks is to avoid overbaking and to cool the cheesecakes slowly. Adding a water bath to your oven can also help create a gentle baking environment.
Can I freeze these mini cheesecakes?
Yes, you can! Once they’ve fully cooled, wrap each cheesecake individually in plastic wrap and store them in an airtight container. They’ll last in the freezer for up to 2 months. Thaw in the fridge overnight before serving.
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Final Thoughts: Why You’ll Love Mini Cinnamon Roll Cheesecakes
There you have it, friends—Mini Cinnamon Roll Cheesecakes that combine the best of two worlds into one irresistible, bite-sized treat! I can’t wait for you to try them. Whether you’re making them for a special occasion or just because I guarantee they’ll be a hit. Enjoy every delicious bite!