There’s something magical about the aroma of cinnamon wafting through the kitchen, enticing everyone like a warm hug on a chilly day. Mini Cinnamon Roll Cheesecakes are the ideal bite-sized treat that combines the cozy flavors of classic cinnamon rolls with the creamy goodness of cheesecake, making your taste buds dance with joy. Cheesy Stuffed Flank Steak.

Imagine sinking your teeth into these mini delights, where the buttery crust meets luscious cheesecake, all topped off with a sweet glaze that would make even the most serious dessert lover swoon. Turkey Melt Sliders for Brunch These little bites are perfect for brunch, parties, or just when you want to spoil yourself—because who doesn’t deserve a little indulgence now and then?

I vividly remember the first time I made these Mini Cinnamon Roll Cheesecakes for a family gathering. Everyone was raving about them, and I felt like a baking superstar! For more inspiration, check out this Lemon Cheesecake Squares recipe.

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: Use finely crushed crumbs for the best texture; they create a deliciously crunchy base.

• Unsalted Butter: Melted butter adds richness and helps bind the crust together; don’t skip it!

• Cream Cheese: Make sure it’s softened to room temperature for easy mixing and creamy consistency.

• Sugar: Granulated sugar sweetens the cheesecake filling; feel free to adjust based on your sweetness preference.

• Eggs: Use large eggs for best results; they help set the cheesecake filling perfectly.

• Cinnamon: Ground cinnamon brings that warm, comforting flavor; use fresh cinnamon for an extra punch.

• Vanilla Extract: Pure vanilla extract enhances all flavors in the cheesecake; it’s worth using high-quality here.

• Powdered Sugar: This will be used in your icing drizzle; it creates that sweet finish we all love.

• Milk: A splash of milk helps thin out your icing for easy drizzling over those cheesecakes.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Muffin Tin: Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners. This makes removal super easy later on.

Create the Crust: In a bowl, mix graham cracker crumbs and melted butter until combined. Press this mixture firmly into each muffin cup to form an even layer.

Mix the Filling: In another bowl, beat softened cream cheese with granulated sugar until smooth. Add eggs one at a time, mixing well after each addition.

Add Flavorings: Stir in ground cinnamon and vanilla extract into your cream cheese mixture until well incorporated. This is where it starts smelling divine!

Fill Muffin Cups: Spoon the cheesecake mixture over each crust evenly, filling almost to the top but not overflowing. Bake in preheated oven for about 20-25 minutes until set.

Cool and Drizzle!: Let them cool completely before removing from muffin tin. Mix powdered sugar with milk until smooth and drizzle over cooled cheesecakes for that final touch of sweetness.

These Mini Cinnamon Roll Cheesecakes will transport you straight to dessert bliss! Each bite is packed with rich flavors while remaining light enough to keep you coming back for more. Sweet Potato Hash for Breakfast Enjoy them during cozy gatherings or simply as a sweet treat after dinner—your taste buds will thank you! For more inspiration, check out this Caramel Toffee Crunch Cake recipe.

Perfecting the Cooking Process

To achieve the best results with Mini Cinnamon Roll Cheesecakes, bake the crust first, then prepare the filling while it cools. This ensures a perfectly set cheesecake that complements the buttery crust.

Add Your Touch

Feel free to experiment with different flavors by adding chocolate chips or swapping vanilla extract for almond extract. A sprinkle of nutmeg can also add depth to the flavor profile.

Storing & Reheating

Store your Mini Cinnamon Roll Cheesecakes in an airtight container in the fridge for up to five days. Reheat them gently in the microwave for a few seconds before serving.

Creating these cheesecakes reminded me of my grandma’s famous cinnamon rolls; her secret was always in the love she added.

FAQ

Can I use store-bought dough for Mini Cinnamon Roll Cheesecakes?

Absolutely! Store-bought dough saves time and still delivers delicious results.

How long do these cheesecakes need to cool?

Let them cool at room temperature for about 30 minutes before refrigerating.

Can I freeze Mini Cinnamon Roll Cheesecakes?

Guilt-Free Mashed Potatoes.

Yes, they freeze well! Just wrap them tightly before freezing for up to three months.

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Mini Cinnamon Roll Cheesecakes

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• Author: Hellen
• Total Time: 40 minutes
• Yield: Makes approximately 12 mini cheesecakes 1x

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Description

Mini Cinnamon Roll Cheesecakes are delightful bite-sized desserts that combine the warm, comforting flavors of cinnamon rolls with creamy cheesecake. Perfect for any occasion, these mini treats are easy to make and sure to impress your guests. With a buttery graham cracker crust, rich filling, and a sweet glaze, they will satisfy your cravings and leave you wanting more.

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Ingredients

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• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 cup powdered sugar (for icing)
• 2 tbsp milk (for icing)

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Instructions

1. Preheat the oven to 325°F (160°C) and line a muffin tin with paper liners.
2. Combine graham cracker crumbs and melted butter in a bowl; press mixture into muffin cups to form crusts.
3. In another bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition.
4. Stir in cinnamon and vanilla extract until combined.
5. Spoon cheesecake mixture over crusts, filling almost to the top. Bake for 20-25 minutes until set.
6. Allow cooling completely before removing from muffin tin. Mix powdered sugar and milk for icing; drizzle over cooled cheesecakes.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cheesecake (45g)
• Calories: 180
• Sugar: 12g
• Sodium: 120mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 40mg