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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 mins
Cook Time 40 mins
Rest Time 2 hrs 30 mins
Total Time 3 hrs 40 mins
Course Dessert
Cuisine American
Servings 12
Calories 363 kcal

Ingredients
  

Crust

  • 1 cup vanilla wafer crumbs 30 wafers
  • 4 tablespoons salted sweet cream butter melted
  • 2 ½ 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
  • 1 ½ teaspoon 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 teaspoons pure vanilla extract
  • 1 ½ 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 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. 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.

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 2 ½ 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.

Nutrition

Calories: 363kcalCarbohydrates: 41gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 87mgSodium: 242mgPotassium: 96mgFiber: 1gSugar: 34gVitamin A: 724IUVitamin C: 1mgCalcium: 63mgIron: 1mg