Oh my goodness, you’re going to flip when you try these mini cinnamon roll cheesecakes! I still remember the first time I made them – my niece’s birthday party where I needed something special but easy to serve. The moment that cinnamon-brown sugar topping caramelized in the oven, filling my kitchen with that warm, cozy scent, I knew I’d stumbled onto something magical.
These little beauties combine everything we love about gooey cinnamon rolls with the creamy dreaminess of cheesecake – all in perfect bite-sized portions. They’re the dessert that disappears fastest at potlucks, and trust me, you’ll want to make a double batch because everyone always comes back for seconds. The best part? They come together in about 30 minutes with simple ingredients you probably already have in your fridge and pantry.
Why You’ll Love This Mini Cinnamon Roll Cheesecakes Recipe
Let me count the ways these little treats will steal your heart:
- Quick & easy – From bowl to oven in 15 minutes flat (perfect for last-minute guests!)
- Portion perfection – All the indulgence without the guilt of a giant slice
- Crowd-pleasing magic – That heavenly cinnamon-sugar swirl makes everyone think you slaved for hours
- Make-ahead friendly – Tastes even better the next day (if they last that long!)
- Endless variations – Drizzle with caramel, top with pecans, or add a dollop of whipped cream
Honestly? The hardest part is not eating them all straight from the pan!
Ingredients for Mini Cinnamon Roll Cheesecakes Recipe
Here’s everything you’ll need to make these irresistible little treats – and trust me, you’ll want to measure carefully for that perfect cinnamon roll cheesecake balance!
- For the crust:
- 1 cup graham er crumbs (about 8 full sheets)
- 2 tablespoons melted butter (unsalted works best)
- 1 tablespoon granulated sugar
- For the filling:
- 8 oz cream cheese (softened to room temperature – this is crucial!)
- 1/4 cup granulated sugar
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
- For the cinnamon swirl:
- 1 tablespoon ground cinnamon
- 2 tablespoons packed brown sugar (light or dark both work)
Pro tip: I always use full-fat cream cheese – the low-fat versions just don’t give that same luscious texture we’re after here!
Equipment Needed
Gathering your tools is half the battle – and luckily, you probably have most of these already in your kitchen! Here’s what you’ll need to whip up these mini cinnamon roll cheesecakes:
- Mini muffin tin (standard 12-cup works perfectly)
- Mixing bowls (one medium, one small)
- Hand mixer or stand mixer (though a strong arm and whisk works in a pinch!)
- Measuring cups and spoons
- Spatula for scraping down the bowl
- Small spoon or cookie scoop for filling
That’s it! No fancy equipment needed – just good old basic baking tools.
How to Make Mini Cinnamon Roll Cheesecakes
Okay, let’s get baking! These little gems come together so easily – just follow these simple steps and you’ll have a tray of cinnamon-scented heaven in no time.
Step 1: Prepare the Crust
First things first – preheat that oven to 350°F! While it’s warming up, grab your graham ers. I like to pulse mine in the food processor until they’re fine crumbs (about the texture of sand). Mix those crumbs with melted butter and sugar in a medium bowl until it looks like wet sand – you’ll know it’s right when it holds together if you pinch some between your fingers.
Now, spoon about a tablespoon of this mixture into each cup of your mini muffin tin. Use your fingers or the back of a small spoon to press it firmly into the bottom and slightly up the sides. This creates the perfect little cup for our creamy filling!
Step 2: Make the Cheesecake Filling
Here’s where the magic happens! In a separate bowl, beat your softened cream cheese until it’s completely smooth – no lumps allowed! Add the sugar and keep beating until the mixture looks fluffy. Now in that egg and splash in the vanilla, mixing just until everything is combined. Overmixing can make the cheesecakes puff up too much, so stop as soon as you don’t see any streaks.
Step 3: Add Cinnamon Swirl
In a small bowl, mix together your cinnamon and brown sugar – this is going to give us that amazing cinnamon roll flavor! Now spoon your cheesecake filling into each crust cup, filling them about 3/4 full. Sprinkle about 1/4 teaspoon of your cinnamon-sugar mixture on top of each one – don’t be shy here! As they bake, this will caramelize into that gorgeous swirl we love.
Step 4: Bake and Cool
Pop those babies in the oven for 15-18 minutes. You’ll know they’re done when the edges look set but the centers still have a slight jiggle. Let them cool completely in the pan before trying to remove them – trust me, patience pays off here or you’ll have cheesecake mush! Once cooled, gently twist each one to loosen and lift them out with a small offset spatula.
Pro tip: If any stick, run a knife around the edges first. Now try not to eat them all at once!
Tips for Perfect Mini Cinnamon Roll Cheesecakes
After making these dozens of times (okay, maybe hundreds – don’t judge!), I’ve learned all the tricks for mini cinnamon roll cheesecake perfection:
- Room temp is key – Cold cream cheese = lumpy filling. Let it soften on the counter for at least an hour!
- Don’t overmix – Once you add the egg, mix just until combined to prevent ing.
- Cool completely – I know it’s hard to wait, but these need to set properly before removing from the pan.
- Storage secret – Keep leftovers in an airtight container – they actually taste better the next day!
- Easy removal – Run a knife around the edges if any stick after cooling.
Follow these simple tricks and you’ll get perfect little cheesecakes every single time!
Ingredient Substitutions and Variations
One of the best things about these mini cinnamon roll cheesecakes is how easily you can customize them! Here are my favorite swaps and twists:
- Gluten-free? Use gluten-free graham ers or crushed gluten-free cookies for the crust – they work just as well!
- Dairy-free? Swap in your favorite vegan cream cheese and plant-based butter (I’ve had great results with the coconut oil-based ones).
- Extra cinnamon kick? Add 1/2 teaspoon cinnamon directly to the cheesecake batter along with the vanilla.
- Crunch lovers? Mix chopped pecans or walnuts into the graham er crust.
- Fancy presentation? Drizzle with caramel sauce or melted white chocolate after baking.
The possibilities are endless – once you master the basic recipe, have fun making it your own!
Serving and Storage Suggestions
Oh, let me tell you how I love to serve these little cinnamon roll cheesecakes! While they’re amazing plain, I sometimes dollop them with whipped cream and a sprinkle of cinnamon for extra pizzazz. They’re perfect for brunch buffets or as a sweet ending to dinner parties.
For storage, just pop any leftovers (ha – as if!) in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months – just thaw overnight in the fridge. Pro tip: Bring them to room temperature before serving for that perfect creamy texture!
Mini Cinnamon Roll Cheesecakes Recipe Nutritional Information
Okay, let’s be real – we’re not eating cheesecake for the nutrition! But for those curious, here’s the breakdown per mini cheesecake (based on my exact ingredients). Remember, these are estimates – your numbers might vary slightly depending on brands and exact measurements. Each little bite of heaven comes in at about 120 calories, with 7g fat (4g saturated), 12g carbs, and 2g protein.
Pro tip: If you’re watching sugar, you can reduce the brown sugar topping by half – but honestly, that cinnamon swirl is what makes these special!
Frequently Asked Questions
Can I freeze these mini cinnamon roll cheesecakes?
Absolutely! These freeze like a dream. Just pop them in a single layer in an airtight container with parchment between layers. They’ll keep for up to 3 months. Thaw overnight in the fridge – though I won’t judge if you sneak one straight from the freezer!
Can I make these ahead of time?
You bet! In fact, I think they taste even better the next day when the flavors have melded. Make them up to 2 days before serving – just store covered in the fridge. Bring them to room temperature for about 15 minutes before serving for that perfect creamy texture.
Why did my cheesecakes ?
Oh honey, don’t stress! s usually mean the batter got overmixed after adding the egg, or the oven temp was too high. Next time, mix just until combined and consider placing a pan of water on the oven rack below to create steam. But honestly? They’ll still taste amazing s and all!
Can I use a regular muffin tin instead?
Sure can! Just double the crust ingredients and bake about 5 minutes longer. You’ll get 6-8 larger cheesecakes that are perfect for sharing (or not – I won’t tell!).
Final Thoughts
There you have it – my foolproof recipe for mini cinnamon roll cheesecakes that never fails to impress! I can’t wait for you to experience that first heavenly bite when the creamy cheesecake meets that caramelized cinnamon swirl. Make them, share them (or don’t!), and let me know how yours turn out. Happy baking, friends – may your kitchen always smell like cinnamon and your cheesecakes always turn out perfect!
Print
Irresistible 2-Step Mini Cinnamon Roll Cheesecakes Recipe
- Total Time: 33 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Delicious mini cinnamon roll cheesecakes combine the flavors of cinnamon rolls and creamy cheesecake in bite-sized treats.
Ingredients
- 1 cup graham er crumbs
- 2 tbsp melted butter
- 1 tbsp sugar
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp cinnamon
- 2 tbsp brown sugar
Instructions
- Preheat oven to 350°F.
- Mix graham er crumbs, melted butter, and 1 tbsp sugar.
- Press mixture into mini muffin tin cups.
- Beat cream cheese and 1/4 cup sugar until smooth.
- Add egg and vanilla, mix well.
- Spoon filling over crusts.
- Mix cinnamon and brown sugar, sprinkle on top.
- Bake for 15-18 minutes.
- Cool before serving.
Notes
- Use room temperature cream cheese for smoother filling.
- Let cheesecakes cool completely before removing from pan.
- Store leftovers in refrigerator.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini cheesecake, cinnamon roll dessert, easy cheesecake recipe