I love combining two classic desserts into one irresistible treat, and these mini cinnamon roll cheesecakes are exactly that. I get the rich, creamy texture of cheesecake paired with the warm, spiced swirl of a traditional cinnamon roll. They are perfectly portioned, easy to serve, and ideal for gatherings, holidays, or whenever I crave something sweet and comforting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
1 ½ cups graham cracker crumbs (or digestive biscuits)
4 tbsp unsalted butter, melted
1 tbsp granulated sugar
For the Cheesecake Filling:
16 oz (450g) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
For the Cinnamon Swirl:
¼ cup brown sugar
1 tsp ground cinnamon
2 tbsp unsalted butter, melted
For the Glaze:
1 cup powdered sugar
2–3 tbsp milk or heavy cream
½ tsp vanilla extract
Directions
I start by preheating my oven to 325°F (163°C) and lining a 12-cup muffin tin with paper liners.
To prepare the crust, I mix the graham cracker crumbs, melted butter, and sugar in a bowl until everything is well combined. I press about 1 tablespoon of the mixture firmly into the bottom of each liner to create a solid base.
For the cinnamon swirl, I stir together the brown sugar, cinnamon, and melted butter in a small bowl until smooth, then set it aside.
Next, I beat the softened cream cheese and sugar together until smooth and creamy. I add the eggs one at a time, mixing well after each addition. Then I stir in the vanilla extract and cinnamon.
To assemble, I spoon the cheesecake filling evenly over the crusts. I add a small spoonful of the cinnamon swirl mixture on top of each and use a toothpick to gently swirl it into the batter.
I bake them for 18–22 minutes, until the centers are set. After removing them from the oven, I let them cool to room temperature, then refrigerate them for at least 2 hours until fully chilled.
For the glaze, I whisk together the powdered sugar, milk, and vanilla until smooth. I drizzle it over the chilled cheesecakes before serving.
Servings and Timing
This recipe makes 12 mini cheesecakes.
Prep Time: 20 minutes
Bake Time: 18–22 minutes
Chill Time: 2 hours
Total Time: About 2 hours 45 minutes
Variations
I sometimes switch up the crust by using crushed vanilla wafers instead of graham crackers for a slightly different flavor. When I want extra richness, I add a tablespoon of sour cream to the cheesecake filling.
For a stronger cinnamon roll vibe, I mix a little cream cheese directly into the glaze to create a thicker, tangier topping. I also like adding chopped pecans to the cinnamon swirl for a bit of crunch.
Storage/Reheating
I store these mini cheesecakes in an airtight container in the refrigerator for up to 5 days. If I need to stack them, I place parchment paper between layers to prevent sticking.
For longer storage, I freeze them without the glaze for up to 2 months. I thaw them overnight in the refrigerator and add fresh glaze before serving.
Since these are best enjoyed chilled, I do not reheat them. If I prefer a softer texture, I let them sit at room temperature for about 15–20 minutes before serving.
FAQs
Can I make these ahead of time?
Yes, I often prepare them a day in advance. I keep them refrigerated and add the glaze shortly before serving for the freshest look and taste.
How do I know when the cheesecakes are done baking?
I look for set edges and slightly firm centers. They may have a slight jiggle in the middle, but they firm up as they cool and chill.
Can I use low-fat cream cheese?
I can use low-fat cream cheese, but I notice the texture is slightly less rich and creamy. Full-fat cream cheese gives me the best results.
Do I need a water bath for these mini cheesecakes?
No, I do not use a water bath for this recipe. Because they are small, they bake evenly without cracking.
Can I make this recipe as a full-sized cheesecake?
Yes, I can adapt this recipe for a standard 9-inch pan. I would increase the baking time to around 45–55 minutes and monitor the center for doneness.
Conclusion
I truly enjoy making these mini cinnamon roll cheesecakes whenever I want a dessert that feels special but is simple to prepare. The creamy cheesecake filling, sweet cinnamon swirl, and delicate glaze come together perfectly in every bite. Once I make them, they quickly become a favorite treat that everyone asks for again and again.
📖 Recipe:
Print
Mini Cinnamon Roll Cheesecakes
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
These mini cinnamon roll cheesecakes combine the rich, creamy texture of classic cheesecake with the warm, spiced swirl of a cinnamon roll. Perfectly portioned and topped with a sweet vanilla glaze, they are ideal for holidays, gatherings, or whenever you crave a comforting dessert.
Ingredients
1 ½ cups graham cracker crumbs (or digestive biscuits)
4 tbsp unsalted butter, melted
1 tbsp granulated sugar
16 oz (450g) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
¼ cup brown sugar
1 tsp ground cinnamon (for swirl)
2 tbsp unsalted butter, melted (for swirl)
1 cup powdered sugar
2–3 tbsp milk or heavy cream
½ tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well and press about 1 tablespoon into the bottom of each liner.
- In a small bowl, mix brown sugar, cinnamon, and melted butter for the cinnamon swirl. Set aside.
- Beat softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and cinnamon.
- Spoon cheesecake filling evenly over prepared crusts.
- Add a small spoonful of cinnamon swirl mixture on top of each and gently swirl with a toothpick.
- Bake for 18–22 minutes, until centers are set but slightly jiggly.
- Cool to room temperature, then refrigerate for at least 2 hours until fully chilled.
- Whisk powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over chilled cheesecakes before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days.
Freeze without glaze for up to 2 months; thaw overnight in the refrigerator.
Add 1 tablespoon sour cream to the filling for extra richness.
Substitute crushed vanilla wafers for graham crackers for a flavor variation.
Let cheesecakes sit at room temperature for 15–20 minutes before serving for a softer texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 20g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 85mg
