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Mini Cinnamon Roll Cheesecakes topped with cinnamon and cream cheese frosting.

Mini Cinnamon Roll Cheesecakes

These Mini Cinnamon Roll Cheesecakes combine the flavors of cinnamon rolls with creamy cheesecake in a delightful, easy-to-make dessert that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs Crushed graham crackers for the base.
  • 2 tablespoons sugar Granulated sugar.
  • 4 tablespoons unsalted butter, melted Butter should be melted before adding.
For the cheesecake filling
  • 16 ounces cream cheese, softened Make sure the cream cheese is at room temperature.
  • 1 cup sugar Granulated sugar.
  • 1 teaspoon vanilla extract Adds flavor to the cheesecake.
  • 2 large eggs At room temperature for even mixing.
For the cinnamon swirl
  • 1/4 cup brown sugar Packed brown sugar for depth of flavor.
  • 1 tablespoon cinnamon Ground cinnamon.
  • 2 tablespoons unsalted butter, melted Adds richness to the swirl.
For the icing
  • 1 cup powdered sugar For making the icing smooth.
  • 2 tablespoons milk Use more or less for desired consistency.
  • 1/2 teaspoon vanilla extract Adds extra flavor to the icing.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are well coated.
  3. Press this mixture into the bottom of a lined muffin tin (about 12 cups), creating a solid base for your cheesecakes.
  4. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract, mixing well.
  5. Add the eggs, one at a time, mixing just until combined.
  6. In a small bowl, mix together the brown sugar, cinnamon, and melted butter to create the cinnamon swirl.
Assembly and Baking
  1. Pour a tablespoon of the cheesecake mixture over each crust.
  2. Drizzle a bit of the cinnamon swirl on top and use a toothpick or knife to swirl it together gently.
  3. Pop the muffin tin into your preheated oven and bake for 20-25 minutes until set but still slightly jiggly in the center.
  4. Let the cheesecakes cool completely in the tin before removing.
Icing and Serving
  1. Mix the powdered sugar, milk, and vanilla extract until smooth to make the icing.
  2. Drizzle the icing over each cheesecake.
  3. Serve immediately or chill in the fridge to set further.

Notes

For swirling, remember that less is more. You can use mini cheesecake pans or silicone molds if you don't have a muffin tin. Leftover ingredients can be used for other recipes such as a no-bake cheesecake.