Description
These Mini Cinnamon Roll Cheesecakes are a delectable fusion of creamy cheesecake and the warm spices of a classic cinnamon roll. With a buttery cinnamon graham crust, smooth cream cheese filling, and a perfectly swirled cinnamon sugar topping, they’re ideal for brunch spreads, desserts, or freezer-friendly treats.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 4 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 1 tbsp all-purpose flour (optional)
For the Cinnamon Swirl:
- 2 tbsp unsalted butter, melted
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
Optional Cream Cheese Drizzle:
- 2 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1–2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with liners.
- Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press ~1 tbsp into each liner. Bake for 5 mins, then cool.
- Beat cream cheese until smooth. Add sugar, vanilla, sour cream, and eggs one at a time. Stir in flour if using.
- Mix melted butter, brown sugar, and cinnamon for the swirl. Transfer to a piping or zip-top bag.
- Fill each muffin cup 3/4 full with cheesecake batter. Pipe swirl on top. Use a toothpick to create spiral patterns.
- Bake 16–18 mins until centers are set but still slightly jiggly.
- Cool in oven with door ajar for 10 mins. Cool to room temp, then chill 2+ hours or overnight.
- Optional: Drizzle with cream cheese icing before serving.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 18 minutes