Description
Delight in these Mini Cinnamon Roll Cheesecakes, a perfect bite-sized dessert combining creamy cheesecake with the warm flavors of cinnamon and a hint of graham cracker crust. These individual treats feature a rich, smooth cream cheese filling swirled with a cinnamon sugar mixture and topped with an optional sweet glaze, making them ideal for any occasion or a cozy indulgence.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the cinnamon swirl:
- ¼ cup brown sugar
- 1½ teaspoons ground cinnamon
- 1 tablespoon melted butter
For the glaze (optional):
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners to prevent sticking and for easy removal.
- Make the crust: In a small bowl, combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Mix until the texture resembles wet sand. Press about 1 tablespoon of this mixture firmly into the bottom of each muffin liner to form the crust. Bake for 5 minutes to set the crust, then remove from oven and let cool slightly.
- Prepare the filling: In a large bowl, beat softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until the mixture is fully combined and smooth.
- Make the cinnamon swirl: In a separate small bowl, mix brown sugar, ground cinnamon, and melted butter until combined. This will create a sweet, spiced swirl to enhance the flavor of the cheesecake.
- Assemble cheesecakes: Spoon the cheesecake batter evenly into the prepared muffin liners, filling each about ¾ full. Drop small amounts of the cinnamon swirl mixture onto the top of each filled liner. Using a toothpick, gently swirl the cinnamon mixture into the cheesecake batter to create a marbled effect.
- Bake: Place the muffin pan in the oven and bake for 18 to 22 minutes, or until the cheesecake centers are just set but still slightly jiggly. Avoid overbaking for a creamy texture.
- Cool and chill: Remove from oven and let cool at room temperature for 30 minutes. Then refrigerate the mini cheesecakes for at least 2 hours, or until thoroughly chilled and firm.
- Prepare the glaze (optional): Whisk together powdered sugar, milk (start with 1 tablespoon, adding more if needed for consistency), and vanilla extract until smooth. Drizzle the glaze over the chilled cheesecakes just before serving for added sweetness and shine.
Notes
- These mini cheesecakes can be made 1–2 days ahead and stored in the refrigerator to develop flavor.
- For a stronger cinnamon flavor, double the amount of cinnamon swirl mixture used.
- Ensure cream cheese is softened for a smoother filling and easier mixing.
- Use paper liners to simplify removal and keep the cheesecakes from sticking to the pan.
- Adjust glaze thickness by varying milk quantity for desired consistency.
