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Mini Cinnamon Roll Cheesecakes

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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.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tablespoons brown sugar
  • 1/4 cup melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat 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, mix graham cracker crumbs, brown sugar, and melted butter. Press about 1 tablespoon into the bottom of each cavity. Bake for 5 minutes and set aside.
  3. In a mixing bowl, beat cream cheese until smooth. Add sugar and blend until fluffy.
  4. Add eggs one at a time, followed by sour cream and vanilla. Mix until combined.
  5. Pour cheesecake batter evenly over crusts, filling 3/4 full.
  6. In another bowl, mix melted butter, brown sugar, and cinnamon. Spoon small spirals over each cheesecake and swirl with a toothpick or piping bag to create a cinnamon roll pattern.
  7. Bake for 18–22 minutes until centers are just set. Let cool completely, then chill for at least 2 hours.
  8. Optional: Dust tops with additional cinnamon sugar before serving.

Notes

  • Ensure cream cheese is fully softened for smooth texture.
  • Do not overbake; cheesecakes should jiggle slightly in the center when done.
  • Chilling thoroughly enhances flavor and texture.

Nutrition

Keywords: mini cheesecakes, cinnamon roll cheesecake, dessert, cinnamon swirl, individual cheesecakes

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