Mini Cinnamon Roll Cheesecakes Recipe

Introduction

These Mini Cinnamon Roll Cheesecakes combine the rich creaminess of cheesecake with the warm, sweet flavors of cinnamon rolls in a perfectly portioned treat. They’re ideal for parties, snacks, or whenever you want a delightful dessert that’s both unique and comforting.

Ingredients

• 8 oz full-fat cream cheese, softened
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 tsp vanilla extract
• 1 tbsp all-purpose flour (or gluten-free flour blend for gluten-free)
• 2 tbsp melted butter
• 3 tbsp brown sugar
• 1 tsp ground cinnamon
• Mini muffin liners or pan

Instructions

1. Step 1: Beat the softened cream cheese with granulated sugar until creamy and smooth, ensuring there are no lumps to create a luscious cheesecake base.
2. Step 2: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and the flour until the batter is smooth and airy.
3. Step 3: In a small bowl, combine melted butter, brown sugar, and ground cinnamon to form a thick, spreadable paste for the cinnamon swirl.
4. Step 4: Line a mini muffin pan with liners. Spoon a portion of cheesecake batter into each cup, then add a dollop of the cinnamon mixture on top. Use a toothpick or knife to gently swirl the cinnamon paste through the batter for a marbled effect.
5. Step 5: Bake at 325°F (163°C) for 18-20 minutes, until edges are set but the center still jiggles slightly.
6. Step 6: Let the cheesecakes cool completely at room temperature, then refrigerate for at least two hours to firm up and develop their creamy texture.
7. Step 7: Serve chilled or at room temperature for the best flavor experience.

Tips & Variations

• Use gluten-free flour to easily make this recipe gluten-free without compromising texture.
• For extra cinnamon flavor, sprinkle a small pinch of cinnamon sugar on top before baking.
• If you don’t have mini muffin liners, grease the pan well to prevent sticking.
• Add a drizzle of cream cheese glaze or icing on top for a sweeter finish.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. To reheat, allow them to come to room temperature or warm gently in a microwave for 10-15 seconds. They’re best enjoyed chilled but can be served slightly warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, they can be made a day in advance and stored in the refrigerator. This also helps the flavors meld and the texture to set perfectly.

Can I freeze mini cinnamon roll cheesecakes?

Absolutely. Freeze them in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.

Mini Cinnamon Roll Cheesecakes Recipe

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★★★★★

4.5 from 105 reviews

• Author: Lily
• Total Time: 2 hours 35 minutes
• Yield: 24 mini cheesecakes 1x
• Diet: Gluten Free

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Description

These Mini Cinnamon Roll Cheesecakes combine the creamy richness of classic cheesecake with the warm, spicy flavor of cinnamon rolls in a delightful bite-sized treat. Perfect for breakfast, dessert, or anytime you crave a sweet indulgence, these easy-to-make cheesecakes feature a luscious cream cheese base swirled with a cinnamon and brown sugar mixture and baked to perfection in mini muffin cups.

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Ingredients

Scale 1x2x3x

Cheesecake Base

• 8 oz full-fat cream cheese, softened
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 tsp vanilla extract
• 1 tbsp all-purpose flour (or gluten-free flour blend for gluten-free)

Cinnamon Swirl

• 2 tbsp melted butter
• 3 tbsp brown sugar
• 1 tsp ground cinnamon

Others

• Mini muffin liners or pan

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Instructions

1. Prepare the Base Mixture: Beat the softened cream cheese with granulated sugar until creamy and smooth, ensuring the mixture is lump-free for a luscious cheesecake base.
2. Add the Eggs and Flavors: Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and the flour to create a smooth, airy cheesecake batter.
3. Make the Cinnamon Swirl: In a small bowl, combine melted butter, brown sugar, and ground cinnamon to form a thick, spreadable paste that provides the signature cinnamon roll flavor.
4. Assemble in Mini Muffin Cups: Line a mini muffin pan with liners. Spoon a portion of cheesecake batter into each cup, then add a dollop of the cinnamon swirl mixture on top. Use a toothpick or small knife to gently swirl the cinnamon mixture through the batter creating a marbled effect.
5. Bake to Perfection: Preheat the oven to 325°F (163°C). Bake the mini cheesecakes for 18-20 minutes, or until the edges are set but the center still slightly jiggles when moved.
6. Chill and Serve: Let the cheesecakes cool completely to room temperature before refrigerating. Chill for at least 2 hours to firm up and develop their creamy texture. Serve chilled or at room temperature for best flavor.

Notes

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Ensure cream cheese and eggs are at room temperature to avoid lumps in the batter.
• Do not overbake; the center should still jiggle slightly to keep the cheesecake creamy.
• Use mini muffin liners for easy removal and presentation.
• These cheesecakes can be stored in the refrigerator up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini cheesecakes, cinnamon roll cheesecake, bite-sized dessert, cinnamon swirl, easy cheesecake recipe, gluten-free cheesecake