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
