Go Back
–+ servings
Mini Cinnamon Roll Cheesecakes

Mini Cinnamon Roll Cheesecakes That Will Melt Your Heart

Mini Cinnamon Roll Cheesecakes combine creamy cheesecake with comforting cinnamon roll flavors, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cheesecakes
Course: Desserts
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz Cream Cheese softened
  • 1/2 cup Granulated Sugar
  • 2 large Eggs beaten until pale yellow
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
For the Crust
  • 1 cup Graham Cracker Crumbs crushed
  • 1/4 cup Butter melted
For Topping
  • 1 cup Powdered Sugar for dusting or frosting
  • Optional Toppings Fruit, Chocolate Chips

Equipment

  • Muffin tin
  • Mixing bowls
  • electric mixer
  • Toothpick or fork

Method
 

Step‑by‑Step Instructions
  1. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and a bit of sugar until mixed. Press firmly into muffin cups.
  2. Make the Filling: Beat softened cream cheese with granulated sugar until smooth. Add eggs one at a time, vanilla extract, and cinnamon. Beat on low speed.
  3. Fill and Swirl: Pour cheesecake filling over prepared crusts. Swirl a mixture of cinnamon and sugar into each filling with a toothpick.
  4. Bake: Preheat oven to 325°F (163°C). Bake for 25 minutes, until edges are set and centers jiggle slightly.
  5. Cool: Let cheesecakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  6. Refrigerate: Cover with plastic wrap and chill for at least 2 hours to firm.
  7. Serve: Dust with powdered sugar or top with fresh fruit when ready to serve.

Nutrition

Serving: 1cheesecakeCalories: 200kcalCarbohydrates: 25gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Wrap cooled cheesecakes tightly in plastic wrap for storing. They last up to 5 days in the fridge or 3 months in the freezer.

Tried this recipe?

Let us know how it was!