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.

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

Additional

Mini muffin liners or pan

Instructions

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.
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.
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.
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.
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.
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