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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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