Mini Cinnamon Roll Cheesecakes Recipe

Introduction

Mini Cinnamon Roll Cheesecakes combine the rich creaminess of classic cheesecake with the warm, spicy flavors of cinnamon rolls. These bite-sized treats are perfect for parties or a special dessert to enjoy any time.

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 a lump-free cheesecake base.
2. Step 2: Add eggs one at a time, mixing well after each. Stir in vanilla extract and flour to create a smooth, airy batter.
3. Step 3: Mix melted butter, brown sugar, and cinnamon until thick and spreadable to form the cinnamon swirl.
4. Step 4: Line a mini muffin pan with liners. Spoon cheesecake batter into each cup, then dollop the cinnamon mixture on top. Swirl gently with a toothpick or knife for a marbled effect.
5. Step 5: Bake at 325°F (163°C) for 18-20 minutes until edges are set but centers still jiggle slightly. Let cool to room temperature.
6. Step 6: Refrigerate for at least two hours to firm up. Serve chilled or at room temperature.

Tips & Variations

• Use gluten-free flour to make these cheesecakes gluten-free without sacrificing texture.
• For extra richness, swirl in a bit of cream cheese frosting instead of the cinnamon mixture.
• Try adding chopped nuts to the cinnamon swirl for added crunch.
• Allow cheesecakes to fully cool before refrigerating to prevent condensation and sogginess.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Reheat slightly at room temperature before serving for best texture, or serve chilled.

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 actually enhances their flavor and texture.

Can I freeze the mini cheesecakes?

Yes, freeze them in an airtight container for up to 1 month. Thaw overnight in the refrigerator before serving.

Mini Cinnamon Roll Cheesecakes Recipe

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★★★★★

4.9 from 104 reviews

• Author: Ella
• Total Time: 2 hours 35 minutes
• Yield: 24 mini cheesecakes 1x
• Diet: Vegetarian

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Description

Mini Cinnamon Roll Cheesecakes are delightful bite-sized treats that combine the creamy richness of cheesecake with the warm, spicy swirl of cinnamon roll flavors. Perfectly portioned in mini muffin liners, these cheesecakes offer a luscious and smooth base infused with vanilla and a signature cinnamon swirl made from brown sugar and melted butter. Baked until just set and chilled to perfection, they make an elegant dessert or a comforting snack.

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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

Additional

• 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 there are no lumps for a luscious cheesecake base.
2. Add the Eggs and Flavors: Incorporate the eggs one at a time, mixing well after each addition. Then stir in vanilla extract and all-purpose flour to create a smooth and airy cheesecake batter.
3. Make the Cinnamon Swirl: Combine melted butter, brown sugar, and ground cinnamon until it forms a thick, spreadable paste that will add the iconic 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 dollop the cinnamon swirl on top. Use a toothpick or knife to gently swirl the cinnamon mixture through the batter, creating a marbled effect.
5. Bake to Perfection: Bake in a preheated oven at 325°F (163°C) for 18-20 minutes or until the edges are set but the center still slightly jiggles. Remove from the oven and let cool completely to room temperature.
6. Chill and Serve: Refrigerate the mini cheesecakes for at least two hours to firm up and develop a creamy texture. Serve chilled or at room temperature for best flavor and consistency.

Notes

• Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
• Be careful not to overbake; the center should still jiggle slightly when done to retain creaminess.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• You can make these mini cheesecakes a day ahead and refrigerate until serving.
• Allow cheesecakes to come to room temperature for about 10 minutes before serving if desired.

• 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 cheesecake, baked cheesecake, easy mini desserts