Mini Cinnamon Roll Cheesecakes Recipe

Table of Contents

1. MINI CINNAMON ROLL CHEESECAKE RECIPE INGREDIENTS
2. HOW TO MAKE THIS MINI CINNAMON ROLL CHEESECAKE RECIPE
3. HOW TO SERVE
4. STORAGE
5. FAQ
6. MORE RECIPES YOU'LL LOVE
7. JUMP TO RECIPE

Satisfy your sweet tooth with a twist on a classic breakfast pastry with this mini cinnamon roll cheesecakes recipe. Sweet cinnamon sugar is layered with rich, creamy cheesecake and topped with a silky cream cheese frosting for the most amazing combination of flavors.

Mini cheesecakes are the perfect tiny version of their larger cousins. Easy to make and just the right size for snacking, try our mini cherry cheesecake recipe. If you love the taste of cinnamon rolls, try our cinnamon roll cake and cinnamon roll cookies too.

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MORE CHEESECAKE RECIPES:
Carrot Cake Cheesecake | Pecan Pie Cheesecake

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MINI CINNAMON ROLL CHEESECAKE RECIPE INGREDIENTS

You will need:

For the Crust

• 1 cup of vanilla wafer crumbs (30 wafers)
• 4 tablespoons of salted sweet cream butter, melted
• 2 ½ tablespoons of granulated sugar
• ¼ teaspoon of ground cinnamon

For the Cheesecake Filling

• 8 ounces of cream cheese, softened
• ½ cup plus 1 tablespoon of granulated sugar 
• 3 tablespoons of all-purpose flour
• ½ teaspoon of ground cinnamon
• ½ cup of sour cream
• 1 ½ teaspoon of pure vanilla extract
• 2 large eggs 

For the Cinnamon Sugar Filling

• 2 tablespoons of ground cinnamon
• ¼ cup of granulated sugar

For the Frosting

• 4 ounces of cream cheese, softened
• 4 tablespoons of salted sweet cream butter, softened
• ½ teaspoons of pure vanilla extract
• 1 ½ cups of powdered sugar

SUBSTITUTIONS AND ADDITIONS

Vanilla wafers: Graham crackers can also be substituted for the vanilla wafer cookies crumbs, but if you can find them use the vanilla wafers as they make this treat extra yummy.

HOW TO MAKE THIS MINI CINNAMON ROLL CHEESECAKE RECIPE

For the Crust

STEP ONE: In a medium-sized mixing bowl, stir together the wafer crumbs, melted butter, granulated sugar and ground cinnamon. Stir until the ingredients are completely combined.

PRO TIP: If your wafers do not come pre-crushed, either place them in a Ziploc bag and use a rolling pin to crush them quickly and mess-free, or use a food processor to turn them into crumbs.

STEP TWO: Line a regular size muffin pan with cupcake liners. Generously spray the liners with nonstick spray. Evenly spoon 1 ½ to 2 tablespoons of the crust crumbs into the bottom of the liners. Tightly “tamp” down the crumbs into the bottom of the liners.

PRO TIP: Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling.

STEP THREE: Bake in an oven preheated to 325°F for 5 minutes.

STEP FOUR: Remove the muffin pan and reduce the oven temperature to 300°F.

For the Cheesecake Filling

STEP ONE: Using a medium bowl and a handheld mixer on low speed, combine the softened cream cheese, sugar, flour, and ground cinnamon. Mix just until combined.

PRO TIP: Ensure your cream cheese is room temperature, otherwise you will have lumps in your cheesecake mixture.

PRO TIP: Always mix the cheesecake batter on low. The less air that is added to the batter, the less it will rise/fall.

STEP TWO: Keeping the mixer speed on low, add the sour cream and vanilla. Mix just until combined.

STEP THREE: Keeping the mixer speed on low, add the eggs 1 at a time, mixing well after each egg.

For the Sugar Filling

STEP ONE: In a small bowl, whisk together the granulated sugar and ground cinnamon. Set it aside.

For the Assembly

STEP ONE: Spoon ¾ to 1 tablespoon of cheesecake filling on top of each crust.

STEP TWO: Spoon ½ teaspoon of the sugar filling.

STEP THREE: Spoon another ¾ to 1 tablespoon of cheesecake filling.

STEP FOUR: Spoon ½ teaspoon of the sugar cinnamon mixture.

STEP FIVE: Bake for 15 minutes at 300°F. Turn the oven off and allow the cheesecakes to sit in the oven for 5 more minutes.

STEP SIX: Crack open (or prop open) the oven door and allow the cheesecakes to sit for 20 more minutes. Remove the cheesecakes from the oven and let the cheesecakes to sit on a cooling rack for 30 minutes.

STEP SEVEN: Chill in the refrigerator for 2 ½ hours. While the cheesecakes are chilling, make the frosting.

PRO TIP: For best results, the individual cheesecakes need to chill thoroughly to firm up enough to handle. Keep them in the muffin tin to chill; it is much easier to remove them from the pan.

For the Frosting

STEP ONE: In a small mixing bowl using a handheld mixer on medium speed, beat together the cream cheese, butter, and vanilla extract until smooth. Add the powdered sugar and continue mixing until smooth.

STEP TWO: Spoon the frosting into a piping bag or a quart-sized ziplock bag with a small corner snipped off. Starting in the center of the cheesecake, gently squeeze a swirl pattern on top of the cheesecake. Keep refrigerated until serving.

HOW TO SERVE

Serve these individual mini cinnamon roll cheesecakes for breakfast or dessert (try our copycat Cinnabon cinnamon rolls, too!)  (try our copycat Cinnabon cinnamon rolls, too!) . If you are serving them for dessert, add a dollop of whipped cream on top and a cold drink such as our iced tea, raspberry iced tea, sweet peach iced tea, or southern strawberry sweet tea for a refreshing treat.

STORAGE

IN THE FRIDGE: Store the miniature cinnamon roll cheesecakes covered in the refrigerator for up to 3 days. 

IN THE FREEZER: You can freeze the unfrosted cinnamon cheesecakes in the freezer for up to 2 months. Cover the cheesecakes with plastic wrap, then wrap them in aluminum foil. Allow the cheesecakes to thaw before frosting.

Enjoy breakfast for dessert with the sweet and spicy taste of cinnamon rolls wrapped in these mini cheesecake packages (try our delicious crescent roll cinnamon rolls, too!) (try our delicious crescent roll cinnamon rolls, too!). Cinnamon roll cheesecake bites are easier to make than full-size cheesecakes since you can make them in a cupcake pan, and no water bath is required.

FAQ

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