Description
Mini Cinnamon Roll Cheesecakes are delightful bite-sized desserts that combine the creamy richness of cheesecake with the warm, cinnamon-spiced flavor of classic cinnamon rolls. Perfectly portion-controlled and visually stunning with their swirled cinnamon topping, these treats are easy to make and ideal for brunch, parties, or cozy nights in.
Ingredients
Scale
Cheesecake Layer
- 8 oz full-fat cream cheese, softened
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 tsp vanilla extract
- 1 tbsp all-purpose flour (or gluten-free flour blend for gluten-free)
Cinnamon Swirl
- 2 tbsp melted butter
- 3 tbsp brown sugar
- 1 tsp ground cinnamon
Other
- Mini muffin liners or pan
Instructions
- Prepare the Base Mixture: Beat the softened cream cheese with granulated sugar until it becomes creamy and smooth, ensuring the base of your cheesecake layer is luscious and lump-free.
- Add the Eggs and Flavors: Incorporate eggs one at a time, mixing well after each addition. Then stir in vanilla extract and a pinch of flour to create a smooth, airy cheesecake batter.
- Make the Cinnamon Swirl: Combine melted butter, brown sugar, and ground cinnamon until it forms a thick, spreadable paste. This swirl adds the signature cinnamon roll flavor.
- Assemble in Mini Muffin Cups: Line a mini muffin pan with liners. Spoon a portion of cheesecake batter into each cup, then dollop the cinnamon swirl on top. Use a toothpick or knife to gently swirl the cinnamon mixture through the batter for a marbled effect.
- Bake to Perfection: Bake at 325°F (163°C) for 18-20 minutes or until the edges are set but the center still slightly jiggles. Let cool completely to room temperature before refrigerating.
- Chill and Serve: Refrigerate the mini cheesecakes for at least two hours to firm up and develop their creamy texture. Serve chilled or at room temperature.
Notes
- Ensure cream cheese and eggs are at room temperature for a smooth, lump-free batter.
- Mix just until combined to avoid incorporating too much air, which can cause cracking.
- Use a toothpick for a gentle cinnamon swirl pattern without fully mixing.
- Chill thoroughly; overnight refrigeration yields the best texture and flavor.
- A slight jiggle in the center indicates perfect doneness—avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 45 mg
Keywords: mini cinnamon roll cheesecakes, bite-sized cheesecake, cinnamon swirl dessert, easy cheesecake recipe, gluten-free cheesecake