Description
Mini Cinnamon Roll Cheesecakes are a delightful fusion of creamy cheesecake and cinnamon rolls, perfect for satisfying your sweet tooth. Cozy, creamy, and irresistible bite-sized treats.
Ingredients
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup brown sugar
- 12 cinnamon roll cookies or graham crackers, crushed (~1 cup)
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp cinnamon
- 1 tbsp melted butter
- Whipped cream or cream cheese frosting
- Extra cinnamon sugar for dusting
Instructions
- Preheat oven to 165°C (325°F). Line a muffin tin with paper liners.
- Mix crushed cookies, 2 tbsp sugar, and melted butter. Press ~1 tbsp into each liner. Bake 5 minutes. Cool slightly.
- Beat cream cheese until smooth. Add 1/2 cup sugar, eggs, vanilla, and 1 tsp cinnamon. Mix until fluffy.
- Combine brown sugar, 1/2 tsp cinnamon, and 1 tbsp melted butter for the swirl.
- Pour cheesecake batter into liners (~3/4 full). Add 1/2 tsp swirl mixture on top and gently swirl with a toothpick.
- Bake 18–22 minutes until edges set but centers slightly jiggly.
- Cool at room temperature, then refrigerate at least 3 hours or overnight.
- Top with whipped cream or cream cheese frosting and sprinkle cinnamon sugar before serving.
Notes
- Use room temperature cream cheese for best texture.
- Can be made a day in advance; flavors improve after chilling overnight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American