Description
Mini Cinnamon Roll Cheesecakes are a delightful dessert that combines the flavors of cinnamon rolls and creamy cheesecake in a bite-sized treat.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or crushed digestive cookies)
- ¼ cup sugar
- ½ tsp cinnamon
- 6 tbsp unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- ½ cup brown sugar
- 2 tsp cinnamon
- 3 tbsp unsalted butter, melted
- Cream cheese frosting or whipped cream (optional)
- Dusting of cinnamon or cocoa powder
Instructions
- Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
- In a bowl, mix crumbs, sugar, cinnamon, and melted butter. Press about 2 tbsp of mixture into each liner. Bake for 5 minutes, then let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in sour cream and vanilla.
- Mix brown sugar, cinnamon, and melted butter into a thick paste.
- Spoon cheesecake filling over each crust, filling ¾ full. Add small dollops of cinnamon swirl on top. Use a toothpick to swirl into a cinnamon roll pattern.
- Bake for 18–22 minutes, until centers are set. Turn off oven, crack door open, and let cheesecakes rest 1 hour. Chill in fridge at least 3 hours (best overnight).
- Top with cream cheese frosting or whipped cream if desired. Dust lightly with cinnamon or cocoa powder. Serve chilled.
Notes
- For best results, chill the cheesecakes overnight.
- Feel free to adjust the sweetness by adding more or less sugar to the filling.
- These cheesecakes can be frozen for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg