Description
Delightful mini cinnamon roll cheesecakes that combine the creamy texture of classic cheesecake with the warm, spicy flavors of cinnamon rolls. Perfectly portioned in a muffin tin, these treats feature a graham cracker crust, a creamy cinnamon-swirled filling, and optional toppings of cream cheese glaze, whipped cream, and crushed nuts to elevate every bite.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 4 tbsp unsalted butter, melted
Cheesecake Filling
- 16 oz (450g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
Cinnamon Swirl
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- 1 tbsp melted butter
Toppings (optional)
- Cream cheese glaze
- Whipped cream
- Crushed pecans or walnuts
- Extra cinnamon sprinkle
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners to prepare for the crust.
- Make the Crust: In a medium bowl, mix together graham cracker crumbs, brown sugar, ground cinnamon, and melted butter until well combined. Press approximately 1 tablespoon of this mixture into the bottom of each muffin liner. Bake the crusts for 5 minutes, then remove from oven and set aside to cool slightly.
- Prepare the Filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated, resulting in a smooth cheesecake batter.
- Make the Cinnamon Swirl: Combine the brown sugar, cinnamon, and melted butter in a small bowl to create the cinnamon swirl mixture.
- Assemble Cheesecakes: Pour the cheesecake filling into each prepared muffin liner, filling about three-quarters full. Drop half a teaspoon of the cinnamon swirl mixture onto the top of each and gently swirl it into the filling with a toothpick to create a marbled effect.
- Bake: Bake in the preheated oven for 18 to 20 minutes, or until the centers are set but still slightly jiggly, indicating they are perfectly baked and moist.
- Cool and Chill: Allow the cheesecakes to cool to room temperature on a wire rack. Once cooled, chill in the refrigerator for at least 2 hours to allow them to fully set and flavors to meld.
- Serve: Before serving, optionally top the mini cheesecakes with cream cheese glaze, whipped cream, crushed pecans or walnuts, and an extra sprinkle of cinnamon for added flavor and presentation.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Swirl gently to avoid mixing the cinnamon swirl completely into the batter.
- Chilling is important for the texture; do not skip refrigeration.
- Can be stored in the fridge for up to 3 days in an airtight container.
- Add nuts or glaze according to your preference for added texture and flavor.
