Mini Cinnamon Roll Cheesecakes
Mini Cinnamon Roll Cheesecakes blend the creamy richness of classic cheesecake with the sweet, spiced swirl of a cinnamon roll. Each bite delivers cozy, bakery-style flavor in a handheld dessert perfect for sharing—or keeping all to yourself.
Ingredients
- 1½ 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 the oven to 325°F (160°C) and line a muffin tin with cupcake liners. Combine graham cracker crumbs, sugar, cinnamon, and melted butter until the texture resembles damp sand. Press about 2 tablespoons into each liner, bake for 5 minutes, and let cool completely.
- Beat cream cheese and sugar until smooth, then add eggs one at a time. Mix in sour cream and vanilla just until combined. Avoid overmixing to keep the batter light.
- In a small bowl, mix brown sugar, cinnamon, and melted butter into a thick, drizzleable paste.
- Fill each liner about three-quarters full with cheesecake batter, then add a few small dollops of the cinnamon paste on top. Swirl gently with a toothpick for a marbled effect.
- Bake for 18–22 minutes, until set but slightly jiggly in the center. Turn off the oven, crack the door, and let rest inside for an hour.
- Chill for at least 3 hours or overnight. Top with cream cheese frosting or whipped cream, and dust lightly with cinnamon before serving.