Description
Mini Cinnamon Roll Cheesecakes are the ultimate mashup of breakfast comfort and creamy indulgence. With a swirl of cinnamon sugar baked into a velvety cheesecake base and topped with a sweet glaze, these mini bites are perfect for brunch, holiday parties, or anytime dessert cravings hit.
Ingredients
1 cup crushed cinnamon graham crackers or vanilla wafers (optional, for crust)
3 tablespoons melted butter (if making crust)
16 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
1/4 cup sour cream
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons melted butter (for swirl)
1/2 cup powdered sugar
1–2 tablespoons milk
Instructions
- Preheat oven to 325°F. Grease a muffin tin or use silicone molds.
- Make the crust (optional): Mix crushed cookies and melted butter. Press into muffin cups. Bake 5 minutes.
- Prepare cheesecake batter: Beat cream cheese and sugar until smooth. Add egg, sour cream, vanilla, and flour. Mix well.
- Mix cinnamon swirl: Combine brown sugar, cinnamon, and 2 tbsp melted butter until paste forms.
- Layer: Spoon a layer of cheesecake batter into muffin cups. Add a dollop of cinnamon mixture. Swirl gently with a toothpick. Repeat.
- Bake for 18–20 minutes or until centers are set but slightly jiggly. Cool completely.
- Chill in the refrigerator for at least 2 hours.
- Make glaze: Mix powdered sugar and milk until smooth. Drizzle over cheesecakes before serving.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 20 minutes
- Category: Desserts