Mini Cinnamon Roll Cheesecakes Recipe

close up shot of mini cinnamon roll cheesecakes

5 from 2 votes

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 Time30

Cook Time40

Rest Time2 30

Total Time3 40

Course: Dessert

Cuisine: American

Keyword: Mini Cinnamon Roll Cheesecakes

Servings:

Calories: 363kcal

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.

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