Miniature Cinnamon Roll Cheesecakes: Bite-Sized Bliss
Imagine the flavors of a warm cinnamon roll combined with the creamy richness of a cheesecake—all in one perfect bite-sized treat. These Miniature Cinnamon Roll Cheesecakes are a decadent fusion of two beloved desserts, making them ideal for parties, family gatherings, or a special dessert for yourself. With a buttery graham cracker crust, a rich cheesecake layer, and a delightful swirl of cinnamon-sugar, each mini cheesecake is topped off with a smooth cream cheese frosting for an indulgent finish. Whether you’re a cheesecake lover or a cinnamon roll enthusiast, these mini cheesecakes are sure to satisfy your sweet tooth.
Why You’ll Love This Recipe
These Miniature Cinnamon Roll Cheesecakes are easy to make and full of flavor. They combine the best parts of a cinnamon roll—cinnamon sugar and cream cheese frosting—with the creamy texture of cheesecake, all on a graham cracker crust. Their size makes them perfect for serving at parties or when you want portion-controlled treats. Plus, they’re baked in a muffin tin, which means no need for a springform pan or water bath, making them more accessible than a full-sized cheesecake.
Ingredients
For the Crust:
- 4 full sheets of graham crackers
- 1 tbsp brown sugar
- 2 tbsp butter (unsalted or salted), melted
For the Cheesecake:
- 1 package (8 oz) cream cheese, at room temperature
- ½ cup white sugar
- ½ tsp vanilla extract
- 3 tbsp white flour
- 1 large egg, at room temperature
For the Cinnamon-Sugar Swirl:
- ¼ cup butter (unsalted or salted), softened (not melted)
- ¼ cup brown sugar
- ¾ tsp ground cinnamon
- 1 tsp white flour
For the Cream Cheese Topping:
- 1 cup powdered sugar
- 2 tbsp butter, at room temperature
- ½ tsp vanilla extract
- 2 oz cream cheese, at room temperature
- 1-1 ½ tbsp heavy cream or whole milk (only if needed for consistency)
Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Line a regular-sized muffin tin with 9 liners, and fill half of the remaining empty spaces with water to ensure even baking. Spray the muffin liners with non-stick spray.
In a food processor, pulse the graham crackers into fine crumbs. Add the brown sugar and melted butter, then pulse again until well combined.
Press an even amount of the graham cracker mixture into the bottom of each muffin liner, using the back of a tablespoon or a small cap to firmly press down the crust. Set aside.
Step 2: Make the Cheesecake Filling
In a medium bowl, gently beat the softened cream cheese and white sugar together on low speed until smooth and creamy. Be careful not to overmix to avoid incorporating too much air into the batter.
Add the vanilla extract, flour, and lightly beaten egg to the cream cheese mixture. Mix until just combined, taking care not to overmix. Set aside.
Step 3: Prepare the Cinnamon-Sugar Swirl
In a small bowl, mix together the softened butter, brown sugar, flour, and cinnamon to form a thick paste.
Step 4: Assemble the Cheesecakes
Spoon about 1 tablespoon of the cheesecake filling into each prepared muffin liner. Add ½ teaspoon of the cinnamon-sugar swirl on top of the cheesecake filling.
Using a toothpick, gently swirl the cinnamon sugar into the cheesecake layer to create a marbled effect.
Add another tablespoon of cheesecake filling on top of the swirled layer. Then, distribute the remaining cinnamon-sugar mixture evenly over the top of each cheesecake. Swirl the cinnamon sugar into the top layer of cheesecake with a toothpick for a final touch of cinnamon goodness.
Step 5: Bake and Cool
Bake the mini cheesecakes in the preheated oven for 20-22 minutes. The centers should still jiggle slightly, but the edges should be a light golden brown.
Remove from the oven and allow the cheesecakes to cool at room temperature for 1 hour. Then, refrigerate them for at least 2 hours or overnight to set completely.
Step 6: Make the Cream Cheese Topping
In a medium bowl, cream together the powdered sugar, butter, vanilla extract, and softened cream cheese until smooth. If the mixture is too thick, slowly add in the heavy cream or whole milk until you reach your desired consistency.
Step 7: Decorate and Serve
Once the cheesecakes are fully cooled and set, spoon the cream cheese topping over each one. For an extra indulgent finish, drizzle any remaining cream cheese frosting over the top. Enjoy!
Serving Suggestions
These Miniature Cinnamon Roll Cheesecakes are perfect for any occasion, from weekend brunches to holiday parties. They pair beautifully with a hot cup of coffee or tea, and their small size makes them ideal for dessert tables or as after-dinner treats. Serve them as is, or top them with a sprinkle of extra cinnamon or a drizzle of caramel for a gourmet touch.
Recipe Notes
- Make Ahead: These mini cheesecakes can be made a day ahead of time. Store them in the refrigerator until ready to serve. This makes them an excellent option for parties and events.
- Storage: Store the cheesecakes in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months; just thaw in the refrigerator before serving.
- Customization: You can switch up the toppings by adding caramel drizzle, chopped nuts, or even chocolate chips for a fun variation on this classic flavor combination.
Recipe Summary
- Prep Time: 20 minutes
- Cooking Time: 20-22 minutes
- Cooling Time: 3 hours (including chilling)
- Total Time: 3 hours 40 minutes
- Servings: 9 mini cheesecakes
- Calories: 320 kcal per mini cheesecake
Final Thoughts
These Miniature Cinnamon Roll Cheesecakes combine the warm, spiced flavors of a cinnamon roll with the smooth, rich texture of cheesecake, making them an irresistible treat. Their mini size makes them the perfect dessert for any occasion, and their combination of creamy cheesecake, buttery graham cracker crust, and sweet cinnamon-sugar swirl will leave you craving more. Whether you’re hosting a party or simply treating yourself, these little cheesecakes are sure to be a hit!
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Miniature Cinnamon Roll Cheesecakes
- Total Time: 3 hours 40 minutes
- Yield: 9 1x
Description
These Miniature Cinnamon Roll Cheesecakes combine the comforting flavors of cinnamon rolls with the creamy texture of cheesecake. The graham cracker crust adds a crunchy base, while the cheesecake itself is smooth and rich, swirled with cinnamon-sugar for that classic cinnamon roll flavor. Topped with a dollop of cream cheese frosting, these mini cheesecakes are an irresistible sweet treat.
Ingredients
Crust:
4 full sheets of graham crackers
1 tbsp brown sugar
2 tbsp butter (unsalted or salted), melted
Cheesecake:
1 package (8 oz) cream cheese, at room temperature
½ cup white sugar
½ tsp vanilla extract
3 tbsp white flour
1 large egg, at room temperature
Cinnamon-Sugar Swirl:
¼ cup butter (unsalted or salted), softened (not melted)
¼ cup brown sugar
¾ tsp ground cinnamon
1 tsp white flour
Cream Cheese Topping:
1 cup powdered sugar
2 tbsp butter, at room temperature
½ tsp vanilla extract
2 oz cream cheese, at room temperature
1–1 ½ tbsp heavy cream or whole milk (only if needed for consistency)
Instructions
Crust:
Preheat your oven to 350°F (175°C). Line a regular-sized muffin tin with 9 liners and fill half of the other empty spaces with water to ensure even baking. Spray the liners with non-stick spray.
In a food processor, pulse the graham crackers into fine crumbs. Stir in the brown sugar and melted butter until well combined.
Press an even amount of graham cracker crust into the bottom of each muffin liner. Press down the crust using the back of a tablespoon or a small cap, and set aside.
Cheesecake: 4. In a medium bowl, gently beat together the room temperature cream cheese and white sugar on low speed until smooth and creamy. Avoid vigorous mixing to prevent adding air to the batter. 5. Add in the vanilla extract, flour, and lightly beaten egg. Mix until just combined, being careful not to overmix.
Cinnamon-Sugar Swirl: 6. In a small bowl, mix the softened butter, brown sugar, flour, and cinnamon into a thick paste. 7. Spoon 1 tablespoon of cheesecake filling into each of the prepared muffin cups. Then add ½ teaspoon of the cinnamon-sugar swirl on top. 8. Swirl the cinnamon sugar into the cheesecake with a toothpick. 9. Top with the remaining cheesecake filling (about 1 tablespoon per cheesecake), and then distribute the remaining cinnamon-sugar swirl evenly over the cheesecakes. 10. Swirl the cinnamon sugar again with a toothpick on top of the cheesecake. 11. Bake for 20-22 minutes. The centers should jiggle slightly, but the edges should be a light golden brown. 12. Remove from the oven and let cool at room temperature for 1 hour before refrigerating for at least 2 hours.
Cream Cheese Topping: 13. In a medium bowl, cream together the powdered sugar, butter, vanilla extract, and cream cheese until smooth. If needed, slowly add in the heavy cream until you reach your desired consistency. 14. Once the cheesecakes are fully cooled, spoon the cream cheese topping over each cheesecake. Optionally, drizzle extra cream cheese frosting on top for an extra indulgent finish.
- Prep Time: 20 minutes
- Cook Time: 20-22 minutes
Nutrition
- Calories: 320