September 27, 2023
Review RecipeMini Cinnamon Roll Cheesecakes Recipe
Bursting with a delightful cinnamon and sugar combination packed into a tiny velvety cheesecake, this mini cinnamon roll cheesecakes recipe would be an excellent choice for a special breakfast or dessert.
Jump to Recipe
Table of Contents
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 cheesecake and topped with a silky cream cheese frosting for the most amazing combination of flavors.
Mini Cinnamon Roll Cheesecakes Recipe Ingredients
These mini cinnamon roll cheesecakes offer a delightful blend of creamy and sweet flavors.
The vanilla wafer crust provides a buttery and slightly sweet base with a hint of cinnamon, while the creamy cheesecake filling features a cinnamon sugar swirl that adds warmth and sweetness.
You’ll need:
For The Crust:
- 1 cup of vanilla wafer crumbs (30 wafers)
- 4 tablespoons of salted sweet cream butter, melted
- 2½ 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
- 1½ teaspoons 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 teaspoon of pure vanilla extract
- 1½ cups of powdered sugar
Substitutions And Additions
VANILLA WAFERS: Graham crackers can also be substituted for the vanilla wafer cookie crumbs, but if you can find them, use the vanilla wafers as they make this treat extra yummy.
CINNAMON: If you’re looking to switch up the spice profile, you could also try using apple pie spice as a substitution for plain cinnamon.
It’ll infuse your mini cinnamon roll cheesecakes with a slightly different, yet equally delightful, flavor twist.
SOUR CREAM: Greek yogurt can work as a viable substitute for sour cream in the cheesecake filling. It offers a similar tanginess and creaminess.
VANILLA EXTRACT: For a unique twist, explore different flavored extracts like almond, maple, or even rum extract in place of vanilla.
How To Make This Mini Cinnamon Roll Cheesecakes Recipe
We will walk you through creating each delightful layer of these individual treats.
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.
OUR RECIPE DEVELOPER SAYS
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 1½ 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 five 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.
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, one 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 three-quarters to one tablespoon of cheesecake filling on top of each crust.
STEP TWO: Spoon a half teaspoon of the sugar filling.
STEP THREE: Spoon another three-quarter to one tablespoon of cheesecake filling.
STEP FOUR: Spoon a half 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 five 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 sit on a cooling rack for 30 minutes.
STEP SEVEN: Chill in the refrigerator for 2½ 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!).
If you are serving them for dessert, add a dollop of whipped cream on top.
Add a cold drink such as our iced tea, raspberry iced tea, sweet peach iced tea, or southern strawberry sweet tea for a refreshing treat.
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.
MORE CINNAMON RECIPES
Storage
Whether you plan to enjoy them over several days or save some for later, here’s what you need to know about storing these treats.
MAKE AHEAD: After baking and allowing them to cool completely, store them in an airtight container in the fridge for up to two days before serving.
Just make sure to keep them refrigerated until you’re ready to indulge.
IN THE FRIDGE: Store the miniature cinnamon roll cheesecakes covered in the refrigerator for up to three days.
IN THE FREEZER: You can freeze the unfrosted cinnamon cheesecakes in the freezer for up to two months.
Cover the cheesecakes with plastic wrap, then wrap them in aluminum foil. Allow the cheesecakes to thaw before frosting.
Why We Love This Recipe
IRRESISTIBLE FLAVOR FUSION: These mini cheesecakes beautifully combine the beloved flavors of cinnamon rolls and creamy cheesecake into one delightful dessert.
PERFECTLY PORTIONED: The individual mini cheesecakes are not only adorable but also incredibly convenient. Their petite size means they bake up quickly, satisfying your sweet cravings in no time.
MAKE AHEAD AND FREEZER FRIENDLY: These mini cinnamon roll cheesecakes are perfect for planning ahead. You can prepare them in advance for special occasions or freeze them for future cravings.
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!). This mini cinnamon roll cheesecakes recipe is easier to make than full-size cheesecakes since you can make them in a cupcake pan, and no water bath is required.
Frequently Asked Questions
How do you know when a mini cheesecake is done?
If the center looks set but still jiggles when you move the pan, your cheesecake is done.
How do you get the cream cheese to room temperature quickly?
To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes.
Can you freeze cheesecake?
You can prep your cinnamon mini cheesecakes ahead of time and wrap them in plastic wrap before storing them in the freezer. Wait to add the cream cheese frosting until you are ready to serve them. Thaw in the fridge overnight when you are ready to serve.
More Recipes You’ll Love
- Caramel Cheesecake Bites
- Coconut Cheesecake Bites
- Cherry Cheesecake Tacos
- Cinnamon Roll Donuts
- Cookies and Cream Cinnamon Rolls
- Cherry Chip Cheesecake Bites
- Cinnamon Roll Bread
- Chocolate Orange Cupcakes
- Carrot Cake Cheesecake
- Small Cinnamon Rolls
Mini Cinnamon Roll Cheesecakes Recipe
Bursting with a delightful cinnamon and sugar combination packed into a tiny velvety cheesecake, this mini cinnamon roll cheesecakes recipe would be an excellent choice for a special breakfast or dessert.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 3 hours 40 minutes
Servings 12
Ingredients
Crust
- 1 cup vanilla wafer crumbs, 30 wafers
- 4 tablespoons salted sweet cream butter, melted
- 2½ tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup granulated sugar, (plus 1 tablespoon)
- 3 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ½ cup sour cream
- 1½ teaspoons pure vanilla extract
- 2 large eggs
Cinnamon Sugar Filling
- 2 tablespoons ground cinnamon
- ¼ cup granulated sugar
Frosting
- 4 ounces cream cheese, softened
- 4 tablespoons salted sweet cream butter, softened
- ½ teaspoon pure vanilla extract
- 1½ cups powdered sugar
Instructions
Crust
- Preheat the oven to 325°F. Line a regular size muffin pan with paper liners. Generously spray the liners with nonstick spray. Set it aside.
- 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.
- Evenly spoon 1½ to 2 tablespoons of the crust crumbs into the bottom of the liners. Tightly “tamp” down the crumbs into the bottom of the liners. Bake for 5 minutes.
- Remove the muffin pan and reduce the oven temperature to 300°F.
Cheesecake Filling
- Using a medium-sized mixing bowl and a handheld mixer on low speed, combine the cream cheese, sugar, flour, and ground cinnamon. Mix just until combined.
- Keeping the mixer speed on low, add the sour cream and vanilla. Mix just until combined.
- Keeping the mixer speed on low, add the eggs 1 at a time, mixing well after each egg.
Cinnamon Sugar Filling
- In a small mixing bowl, whisk together the granulated sugar and ground cinnamon. Set it aside.
Assembly
- Spoon ¾ to 1 tablespoon of cheesecake filling on top of each crust.
- Spoon ½ teaspoon of the sugar filling.
- Spoon another ¾ to 1 tablespoon of cheesecake filling.
- Spoon ½ teaspoon of the sugar filling.
- Bake for 15 minutes.
- Turn the oven off and allow the cheesecakes to sit in the oven for 5 more minutes.
- 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 allow the cheesecakes to sit on a cooling rack for 30 minutes.
- Chill in the refrigerator for 2½ hours. While the cheesecakes are chilling, make the frosting.
- 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.
- Spoon the frosting into a decorator’s bag or a quart-sized Ziploc 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.
Video
Notes
- 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.
- Parchment or foil-lined wrappers are the easiest to peel from the cheesecake filling.
- Ensure your cream cheese is room temperature, otherwise you will have lumps in your cheesecake mixture.
- Always mix the cheesecake batter on low. The less air that is added to the batter, the less it will rise/fall.
- 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.
Nutrition
Calories: 363kcal | Carbohydrates: 41g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 242mg | Potassium: 96mg | Fiber: 1g | Sugar: 34g | Vitamin A: 724IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Gloria says
These are such a fantastic little treat!
Margaret Nolan says
I love all of your recipes. I also loved cooking with cream cheese. I’m a real fan of cinnamon. I love the smell of cinnamon & its flavour. 💯