A heavenly fusion of creamy vanilla cheesecake, cinnamon swirl topping, and a buttery graham crust — these mini cheesecakes are as charming as they are indulgent, each one crowned with a perfect cinnamon roll spiral. Perfect for parties, afternoon treats, or a delightful dessert table centerpiece, these mini cheesecakes are rich, satisfying, and visually stunning.

Why You’ll Love This Recipe

These Mini Cinnamon Roll Cheesecakes offer the perfect combination of classic cheesecake smoothness and the cozy warmth of a cinnamon roll. Easy to prepare in a muffin tin and no need for a water bath, this recipe yields a batch of individually portioned desserts with all the decadence of a bakery treat. The cinnamon swirl not only adds a beautiful visual flair but also a burst of spiced sweetness in every bite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:
graham cracker crumbs
brown sugar
melted butter

For the Cheesecake Filling:
cream cheese, softened
granulated sugar
large eggs
sour cream
vanilla extract

For the Cinnamon Swirl:
butter, melted
brown sugar
ground cinnamon

Directions

1. Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners or use a silicone mini cheesecake mold.
2. In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then set aside.
3. In a mixing bowl, beat the cream cheese until smooth. Add granulated sugar and blend until fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until smooth and fully combined.
5. Spoon the cheesecake batter over each crust, filling about ¾ full.
6. In a separate bowl, mix melted butter, brown sugar, and cinnamon. Drop small spoonfuls on top of each cheesecake and swirl gently using a toothpick to create a spiral pattern.
7. Bake for 18–22 minutes, or until the centers are just set. Remove from oven and allow to cool completely.
8. Chill in the refrigerator for at least 2 hours before serving.
9. Optional: Dust with additional cinnamon sugar before serving for an extra touch of flavor.

Servings and timing

Servings: Makes approximately 12 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: About 2 hours 40 minutes

Variations

• Pumpkin Spice Version: Replace the cinnamon swirl with a pumpkin puree and spice blend for a fall-inspired twist.
• Chocolate Cinnamon Swirl: Add mini chocolate chips to the cinnamon mixture for a chocolatey layer.
• Gluten-Free: Use gluten-free graham crackers for a gluten-free crust.
• Cream Cheese Frosting Top: Pipe a small dollop of cream cheese frosting on top before serving for a true cinnamon roll effect.
• Nutty Crunch: Add finely chopped pecans or walnuts to the crust mixture for extra texture.

Storage/Reheating

Store these mini cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individually wrapped cheesecakes for up to 2 months. Thaw in the refrigerator overnight before serving. These are best enjoyed chilled, so reheating is not necessary.

FAQs

How do I know when mini cheesecakes are done baking?

The centers should be just set but still slightly jiggly. They will firm up as they cool and chill.

Can I make this recipe ahead of time?

Yes, these mini cheesecakes can be made a day or two ahead and stored in the refrigerator until ready to serve.

Can I use a different type of crust?

Absolutely. You can use crushed vanilla wafers, Oreos, or even gingersnaps for a unique twist on the crust.

Do I need to use a water bath?

No, this recipe does not require a water bath, making it easier and faster to prepare.

Can I make these in a mini muffin pan?

Yes, but be sure to reduce the baking time by about 5–7 minutes and keep an eye on doneness.

How can I ensure a smooth cheesecake texture?

Make sure your cream cheese is fully softened before mixing, and don’t overbeat the batter to avoid incorporating too much air.

Can I freeze these cheesecakes?

Yes, once cooled and chilled, wrap each mini cheesecake in plastic wrap and freeze for up to 2 months.

What can I use if I don’t have sour cream?

You can substitute with plain Greek yogurt in equal amounts.

How do I make the cinnamon swirl more prominent?

Use a piping bag for more control when applying the swirl, and make deeper swirls using a toothpick or skewer.

What toppings go well with these cheesecakes?

Whipped cream, chopped nuts, a drizzle of caramel sauce, or even a small dusting of powdered sugar all pair beautifully.

Conclusion

Mini Cinnamon Roll Cheesecakes are a delightful way to enjoy the flavors of a cinnamon roll with the creamy richness of cheesecake. Simple to make yet stunning in presentation, they’re a crowd-pleaser for any event or dessert table. Whether served at a brunch, baby shower, or holiday gathering, these mini treats will leave a lasting impression.

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