Melt In Your Mouth Mini Cinnamon Roll Cheesecakes
Decadent mini cheesecakes that meld the comforting flavors of cinnamon rolls with creamy cheesecake, perfect for gatherings or cozy evenings.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs (or any preferred crushed biscuit)
- 0.5 cups unsalted butter, melted
- 0.25 cups brown sugar
- 1 teaspoon ground cinnamon
For the cheesecake filling
- 16 oz cream cheese, softened
- 0.5 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 0.25 cups sour cream (or plain yogurt)
For the cinnamon swirl topping
- 2 tablespoons unsalted butter, softened
- 0.5 cups brown sugar
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, brown sugar, and ground cinnamon until fully mixed. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner-lined muffin cup.
- In a large bowl, beat the softened cream cheese until it’s fluffy. Gradually add in the granulated sugar followed by vanilla. Mix until smooth. Add eggs one at a time, mixing well after each addition. Fold in the sour cream until just combined.
- In a separate bowl, whisk together the softened butter, brown sugar, and cinnamon until smooth.
- Pour the cheesecake filling over the prepared crust, filling each cup about ¾ full. Drop a dollop of the cinnamon mixture on top of each cheesecake and swirl gently with a toothpick.
Baking
- Place the muffin pan in the oven and bake for 20-25 minutes. The cheesecakes should be set but still have a slight jiggle.
- Allow them to cool on a wire rack before refrigerating for at least 2 hours.
- Once chilled, peel the cheesecakes from the liners and enjoy.
Notes
For best results, use room temperature cream cheese and avoid overmixing the eggs. Store in an airtight container in the fridge for up to a week, or freeze for up to three months.