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Mini Cinnamon Roll Cheesecakes

Delicious mini cheesecakes that combine the rich flavors of cinnamon rolls with the creamy texture of cheesecake, 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, Sweet Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
For the Cheesecake Filling
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
For the Cinnamon Swirl
  • 1 tablespoon cinnamon
  • 1/4 cup brown sugar

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of each cupcake liner in a muffin pan.
  3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until fully integrated.
  4. Add the eggs one at a time, mixing well after each addition. Finally, mix in the sour cream.
  5. In a separate bowl, mix the brown sugar and cinnamon. Add about a tablespoon of the cheesecake filling into another bowl and mix in the cinnamon sugar mixture.
  6. Scoop the cheesecake filling over the crust in the muffin pan. Add dollops of the cinnamon sugar mixture on top and swirl it into the cheesecake with a toothpick.
Baking
  1. Bake for about 20-25 minutes until the cheesecakes are set but have a slight jiggle in the center.
Cooling
  1. Remove from the oven and let them cool completely. Transfer to the refrigerator and chill for at least 2 hours.
Serving
  1. Top with whipped cream or a drizzle of caramel before serving.

Notes

These cheesecakes can be stored in the refrigerator for up to five days or frozen for up to two months.