Description
Mini cinnamon roll cheesecakes are bite-sized desserts that combine a creamy cheesecake filling with warm cinnamon-sugar swirls and a buttery crust, delivering the flavor of a cinnamon roll in cheesecake form.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 12 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/3 cup brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted (for cinnamon swirl)
- 1/2 cup powdered sugar
- 1–2 tbsp milk (for glaze)
Instructions
- Preheat the oven to 325°F (165°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottoms of the liners to form the crust.
- In another bowl, beat the cream cheese until smooth, then add sugar and mix until combined.
- Add the egg, vanilla extract, and sour cream, mixing until just smooth.
- In a small bowl, mix brown sugar, cinnamon, and melted butter to make the cinnamon swirl.
- Spoon cheesecake batter over the crusts, filling each about 3/4 full.
- Drop small spoonfuls of the cinnamon mixture on top and gently swirl with a toothpick.
- Bake for 18–22 minutes, or until the centers are just set.
- Allow cheesecakes to cool completely, then refrigerate for at least 2 hours.
- Mix powdered sugar with milk to make a glaze and drizzle over chilled cheesecakes before serving.
Notes
- Do not overmix the batter to avoid cracks.
- Chill thoroughly for best texture and flavor.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American