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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.

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.

Find it online: https://ukfinda.com/mini-cinnamon-roll-cheesecakes/