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Mini Cinnamon Roll Cheesecakes Recipe

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4.2 from 4 reviews

  • Author: Sara
  • Total Time: 2 hours 40 minutes
  • Yield: 12 servings

Description

These Mini Cinnamon Roll Cheesecakes combine the rich, creamy texture of classic cheesecake with the warm, spicy flavors of cinnamon roll swirls atop a buttery graham cracker crust. Perfectly portioned in cupcake liners, these treats are ideal for parties or a delightful snack, boasting a golden crust, luscious cream cheese filling, and a sweet cinnamon sugar swirl.

Ingredients

Crust

  • 6 sheets graham crackers, crushed
  • 1 1/2 tablespoons (18 grams) granulated sugar
  • 3 tablespoons (42 grams) unsalted butter, melted
  • Pinch of salt

Cinnamon Sugar Swirl

  • 4 tablespoons (57 grams) unsalted butter, melted and cooled
  • 6 tablespoons (80 grams) light brown sugar, packed
  • 1/2 tablespoon ground cinnamon

Filling

  • 2 blocks (454 grams) cream cheese, room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1/3 cup (75 grams) heavy cream, room temperature
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat and Prepare Tin: Preheat your oven to 325°F (163°C). Line a 12-cavity cupcake tin with cupcake liners and set aside.
  2. Make Crust Mixture: In a small bowl, combine the crushed graham crackers, pinch of salt, granulated sugar, and melted butter. Mix until it reaches the texture of wet sand.
  3. Press Crust into Liners: Using the bottom of a clean cup, firmly press about 1 to 1 1/2 tablespoons of the crumb mixture into each cupcake liner to form an even crust layer.
  4. Bake Crusts: Place the cupcake tin in the oven and bake for 8-10 minutes or until the crusts are golden brown. Remove and allow them to cool completely.
  5. Prepare Cinnamon Sugar Swirl: In a small bowl, whisk together the melted and cooled butter, brown sugar, and cinnamon until fully combined and thick. If the mixture is too runny, chill it in the refrigerator until thickened.
  6. Lower Oven Temperature: Reduce the oven temperature to 300°F (149°C) for baking the cheesecakes.
  7. Mix Filling: In a stand mixer bowl or a large bowl with a hand mixer, beat the cream cheese and granulated sugar on low speed until smooth and fully combined.
  8. Add Eggs: Add eggs one at a time, mixing well after each addition and scraping down the sides to ensure even blending.
  9. Add Cream and Vanilla: Mix in the heavy cream and vanilla extract until the filling is smooth and homogeneous.
  10. Fill Liners: Spoon the cream cheese filling into each cupcake liner nearly to the top.
  11. Pipe Cinnamon Swirl: Transfer the cinnamon sugar mixture to a piping bag fitted with a tip and pipe a swirl on top of each cheesecake filling.
  12. Bake Cheesecakes: Bake the cheesecakes at 300°F for 15 minutes. Then turn off the oven and let the cheesecakes sit inside, with the door slightly cracked open, for 30 minutes or until they reach room temperature.
  13. Chill: Once cooled, transfer the cheesecakes to the refrigerator until ready to serve, allowing them to set fully.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smoother filling texture.
  • Press the crust firmly but do not over-pack to maintain a tender base.
  • If cinnamon sugar swirl mixture is too warm, chilling helps achieve a thick consistency that’s easier to pipe.
  • Cooling the cheesecakes slowly inside the turned-off oven helps to prevent cracking.
  • Refrigerate cheesecakes for at least 2 hours before serving for best texture and flavor.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/mini-cinnamon-roll-cheesecakes-recipe/