Mini Cinnamon Roll Cheesecakes

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Mini Cinnamon Roll Cheesecakes are the sweet little treats you didn’t know you were missing. Combining the gooey swirls of cinnamon rolls with the creamy decadence of cheesecake, these bite-sized desserts are the perfect way to satisfy both cravings in one delightful bite. They’re ideal for brunches, holiday trays, or whenever you need a little sweet pick-me-up.

These cheesecakes feature a soft cinnamon sugar base, a creamy cheesecake swirl, and a drizzle of rich icing on top. Each one feels like a personal dessert masterpiece, making them irresistible to both kids and adults. Best of all, they come together with minimal fuss, and they look absolutely stunning on a dessert platter.

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What Kind of Crust Should I Use for Mini Cinnamon Roll Cheesecakes?

For this recipe, a cinnamon graham cracker or vanilla wafer crust works beautifully. You want something that holds up under the creamy filling but also complements the warmth of cinnamon. Crushed cinnamon toast cereal is another fun and flavorful twist if you’re feeling playful!

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Ingredients for the Mini Cinnamon Roll Cheesecakes

• Cream Cheese: The star of the show. It gives the filling its rich, smooth texture.
• Granulated Sugar: Sweetens the cheesecake base and balances the tanginess of the cream cheese.
• Egg: Helps bind the mixture and gives structure to the mini cheesecakes.
• Sour Cream: Adds creaminess and a slight tang that complements the richness.
• Vanilla Extract: Brings warm flavor depth.
• Cinnamon & Brown Sugar: Swirled inside for that signature cinnamon roll taste.
• Butter: Used to mix with the sugar and cinnamon for the swirl and in the crust if you choose to make one.
• All-Purpose Flour: A tiny bit helps thicken the batter and keep it structured.
• Powdered Sugar & Milk: To make a smooth, pourable glaze for drizzling.

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How To Make the Mini Cinnamon Roll Cheesecakes

Step 1: Prepare the Crust

If you’re making a crust base, combine crushed cinnamon graham crackers or vanilla wafers with melted butter. Press this mixture into the bottom of a greased muffin tin or silicone muffin molds. Bake for 5 minutes at 325°F to set.

Step 2: Make the Cheesecake Filling

Beat softened cream cheese and granulated sugar until smooth. Add the egg, sour cream, vanilla extract, and a spoonful of flour. Mix until everything is well combined and silky in texture.

Step 3: Create the Cinnamon Swirl

In a small bowl, mix brown sugar, cinnamon, and melted butter until it forms a paste. This is your cinnamon roll magic.

Step 4: Layer and Swirl

Spoon a layer of cheesecake filling into each muffin cup. Add a small dollop of the cinnamon mixture and gently swirl with a toothpick. Top with another bit of cheesecake filling and another swirl of cinnamon mix. Swirl again if you want a more defined spiral.

Step 5: Bake

Bake in a preheated oven at 325°F for about 18–20 minutes, or until the centers are set but slightly jiggly. Let cool at room temperature before refrigerating for at least 2 hours.

Step 6: Add the Glaze

Mix powdered sugar with a bit of milk until smooth and drizzle over the chilled mini cheesecakes. You can use a piping bag or a spoon for a rustic swirl on top.

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How to Serve and Store These Mini Cheesecakes

Serve these mini cinnamon roll cheesecakes chilled or at room temperature. They’re fantastic as part of a brunch spread, a dessert buffet, or even as a special lunchbox treat. For extra indulgence, try serving them with a drizzle of caramel sauce or a sprinkle of chopped pecans.

To store, keep them in an airtight container in the refrigerator for up to 5 days. If you’d like to freeze them, skip the glaze until you’re ready to serve. Wrap individually in plastic wrap, place in a freezer-safe bag or container, and store for up to 2 months. Thaw overnight in the fridge before adding the icing and serving.

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Frequently Asked Questions

How do I prevent cracking in mini cheesecakes?

Make sure not to overmix the batter, and avoid opening the oven door during baking. Cooling them slowly helps prevent cracks too.

Can I make these without a crust?

Yes! They hold up well crustless and become more like a creamy cinnamon roll bite.

Do I need to use a water bath?

Nope. The mini size of these cheesecakes allows them to bake evenly without needing a water bath.

Can I use low-fat cream cheese?

You can, but the texture will be slightly less creamy. Full-fat cream cheese gives the best results.

What’s the best way to swirl the cinnamon?

Use a toothpick or skewer and gently drag through the batter in a spiral pattern for that classic cinnamon roll look.

Can I double the recipe?

Absolutely. Just be sure to use two muffin pans or bake in batches.

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Want More Dessert Ideas with a Twist?

If you adore these mini cinnamon roll cheesecakes, here are some other creative treats worth trying:

• Paula Deen’s 5-Minute Fudge when you need a rich chocolate fix fast.
• Coconut Snowballs: A Delightful Holiday Treat for a festive no-bake option.
• Strawberry Crunch Pound Cake that balances buttery richness with fruity topping.
• Whipped Shortbread Cookies that melt in your mouth.
• Apple Enchiladas for a comforting twist on a classic.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

Tried these mini cinnamon roll cheesecakes? Let me know how they turned out in the comments! Did you add nuts, use a flavored glaze, or swap in pumpkin spice?

I always love seeing the unique twists you come up with. Have a question or need help troubleshooting? I’m here for that too—let’s bake smarter, together.

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