Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini Cinnamon Roll Cheesecakes

Mini Cinnamon Roll Cheesecakes

  • Author: Amelia
  • Total Time: 2 hours 35 minutes
  • Yield: 24 mini cheesecakes 1x
  • Diet: Gluten Free (with gluten-free flour substitution)

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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