Description
These Mini Cinnamon Roll Cheesecakes are the perfect bite-sized fusion of creamy cheesecake and spiced cinnamon rolls. Each one features a rich, tangy filling with a sweet cinnamon swirl, all on a buttery crust and topped with a smooth cream cheese glaze. Ideal for parties, brunches, or anytime indulgence.
Ingredients
Crust:
- 1 cup graham cracker crumbs (or crushed vanilla wafers)
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter, melted (Or 1 roll of cinnamon roll dough, divided into 12 discs)
Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- Pinch of salt
Cinnamon Swirl:
- 1/4 cup brown sugar
- 1 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Lightly grease a mini muffin or cupcake pan.
- Combine crust ingredients and press about 1 tbsp into each cup. Bake for 5 minutes if using crumb crust; skip if using dough.
- Beat cream cheese until smooth. Add sugar, mix. Add sour cream, vanilla, and salt. Beat in eggs one at a time.
- Mix cinnamon swirl ingredients and transfer to a piping bag.
- Spoon cheesecake batter into crusts, filling each nearly full.
- Pipe cinnamon swirl on top of each, then swirl gently with a toothpick.
- Bake for 16–18 minutes until edges are set and center slightly jiggles.
- Cool in pan 15–20 minutes, then transfer to wire rack. Chill 2–4 hours.
- Mix glaze ingredients until smooth. Drizzle over chilled cheesecakes before serving.
- Prep Time: 20 minutes
- Cook Time: 18 minutes