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Mini Cinnamon Roll Cheesecakes

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Mini Cinnamon Roll Cheesecakes combine the sweet, spicy goodness of cinnamon rolls with the creamy richness of cheesecake. These bite-sized treats are perfect for breakfast, brunch, or dessert and are guaranteed to impress at any gathering.

Why You’ll Love This Recipe

  • Two Desserts in One: A delicious fusion of cinnamon rolls and cheesecake.
  • Easy to Make: Simple steps with stunning results.
  • Perfect for Any Occasion: Great for parties, potlucks, or a cozy family treat.
  • Portion-Controlled: Individual servings make them easy to serve and enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

  • Cinnamon roll dough (store-bought or homemade)

Cheesecake Filling

  • Cream cheese, softened
  • Granulated sugar
  • Vanilla extract
  • Egg
  • Ground cinnamon

Cinnamon Swirl

  • Brown sugar
  • Ground cinnamon
  • Butter, melted

Glaze

  • Powdered sugar
  • Milk or cream
  • Vanilla extract

Directions

  1. Preheat and Prep:
    • Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners or grease it well.
  2. Prepare the Crust:
    • Roll out the cinnamon roll dough and cut it into circles to fit the bottom of each muffin cup. Press the dough into each cup to form the crust.
  3. Make the Cheesecake Filling:
    • In a medium bowl, beat the cream cheese and sugar until smooth.
    • Add the egg, vanilla extract, and ground cinnamon, mixing until fully combined.
  4. Add the Cinnamon Swirl:
    • In a small bowl, mix the brown sugar, cinnamon, and melted butter to create a swirl mixture.
  5. Assemble the Cheesecakes:
    • Spoon the cheesecake filling over the cinnamon roll crusts, filling each cup about ¾ full.
    • Drizzle the cinnamon swirl mixture on top of the filling and use a toothpick to create a marbled effect.
  6. Bake:
    • Bake for 18-22 minutes, or until the cheesecakes are set but slightly jiggly in the center. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours to set completely.
  7. Prepare the Glaze:
    • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the chilled cheesecakes before serving.

Servings and Timing

  • Servings: Makes 12 mini cheesecakes.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Chill Time: 2 hours
  • Total Time: 2 hours 40 minutes

Variations

  • Chocolate Cinnamon Roll Cheesecakes: Add mini chocolate chips to the cheesecake filling for a chocolatey twist.
  • Pumpkin Spice: Replace cinnamon with pumpkin spice for a fall-inspired flavor.
  • Gluten-Free: Use gluten-free cinnamon roll dough and ensure other ingredients are gluten-free.
  • Caramel Drizzle: Replace the glaze with a caramel drizzle for an extra indulgent topping.
  • Nutty Addition: Sprinkle chopped pecans or walnuts over the cinnamon swirl before baking.

Storage/Reheating

  • Storage: Store the cheesecakes in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Freeze individual cheesecakes without glaze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before adding the glaze.
  • Reheating: These are best enjoyed chilled, but you can warm them slightly in the microwave for a softer texture.

FAQs

1. Can I use homemade cinnamon roll dough?

Yes, homemade dough works beautifully for the crust. Just roll it out thin and cut it to size.

2. How do I prevent cracks in the cheesecake?

Avoid overmixing the batter and do not overbake. Cheesecakes should be slightly jiggly in the center when removed from the oven.

3. Can I make these without a cinnamon swirl?

Yes, they’ll still be delicious, but the swirl adds extra cinnamon roll flavor.

4. Can I use a mini cheesecake pan instead of a muffin tin?

Yes, a mini cheesecake pan works well and makes removal even easier.

5. What’s the best way to cut cinnamon roll dough for the crust?

Use a biscuit cutter or the rim of a glass slightly smaller than the muffin tin wells.

6. Can I make these in advance?

Yes, they can be made up to 2 days ahead and stored in the refrigerator until ready to serve.

7. How do I make the glaze thicker?

Add more powdered sugar until you reach your desired consistency.

8. Can I skip the glaze?

Yes, but the glaze adds sweetness and enhances the cinnamon roll flavor.

9. Can I use low-fat cream cheese?

Yes, but the texture may be slightly less rich.

10. How do I know the cheesecakes are done?

The edges should be set, and the center should jiggle slightly when gently shaken.

Conclusion

Mini Cinnamon Roll Cheesecakes are the ultimate dessert mash-up that delivers big on flavor in a small package. Whether you’re hosting a party or treating yourself, these delightful little cheesecakes are sure to impress. With their creamy filling, cinnamon swirl, and sweet glaze, they’re simply irresistible. Try this recipe today and enjoy a heavenly bite of indulgence!

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Mini Cinnamon Roll Cheesecakes

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These Mini Cinnamon Roll Cheesecakes combine the creamy goodness of cheesecake with the warm, spicy flavors of cinnamon rolls. Featuring a graham cracker crust, a creamy cinnamon-spiced cheesecake filling, and a drizzle of icing, they’re perfect for brunch, parties, or an indulgent treat.

  • Author: Beth
  • Prep Time: 20 minutes
  • Chill Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 12 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the Crust:

  • 1 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (2 blocks) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

For the Cinnamon Swirl:

  • ¼ cup light brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp unsalted butter, melted

For the Icing:

  • ½ cup powdered sugar
  • 1 tbsp milk
  • ½ tsp vanilla extract

Instructions

Prepare the Crust:

  1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
  3. Divide the mixture evenly among the liners, pressing it down firmly to form the crust. Bake for 5 minutes, then set aside to cool.

Make the Cheesecake Filling:

  1. In a large bowl, beat the cream cheese and sugar with a hand or stand mixer until smooth.
  2. Add the eggs, one at a time, mixing until just combined.
  3. Mix in the sour cream, vanilla extract, and ground cinnamon until smooth and creamy.

Prepare the Cinnamon Swirl:

  1. In a small bowl, stir together the brown sugar, cinnamon, and melted butter.

Assemble the Cheesecakes:

  1. Divide the cheesecake filling evenly among the prepared crusts.
  2. Drop small dollops of the cinnamon swirl mixture onto each cheesecake. Use a toothpick or skewer to swirl the cinnamon mixture into the filling.

Bake the Cheesecakes:

  1. Bake in the preheated oven for 18–20 minutes, or until the centers are set.
  2. Allow the cheesecakes to cool to room temperature, then refrigerate for at least 2 hours (or overnight).

Make the Icing:

  1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the chilled cheesecakes before serving.

Notes

  • Storage: Store in an airtight container in the refrigerator for up to 4 days.
  • Make Ahead: These cheesecakes can be made a day in advance and iced just before serving.
  • Add Texture: Sprinkle chopped pecans or walnuts on top of the icing for a crunchy twist.

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