Name: Mini Cinnamon Roll Cheesecakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: American
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

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Introduction

Mini Cinnamon Roll Cheesecakes combine the rich, creamy texture of classic cheesecake with the warm, spicy flavors of cinnamon rolls. These bite-sized treats are perfect for parties, brunch, or a delightful dessert anytime.

The image shows a close-up of a small cheesecake with three visible layers on a white marbled surface. The bottom layer is a dark brown crumbly crust, the middle layer is a smooth, creamy light beige cheesecake, and the top layer is a tightly swirled cinnamon roll with a golden brown color and visible cinnamon texture. There is a thick layer of white cream between the cheesecake and the cinnamon roll, with some cream lightly spilling over the edge. The background includes two more cheesecakes slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Beat the softened cream cheese with granulated sugar until creamy and smooth, ensuring the base of your cheesecake layer is luscious and lump-free.
Step 2: Incorporate the eggs one at a time, mixing well after each addition. Then stir in vanilla extract and flour to create a smooth, airy cheesecake batter.
Step 3: Combine melted butter, brown sugar, and ground cinnamon until it forms a thick, spreadable paste. This will be your cinnamon swirl.
Step 4: 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 for a marbled effect.
Step 5: Bake at 325°F (163°C) for 18-20 minutes or until the edges are set but the center still slightly jiggles. Let cool completely to room temperature before refrigerating.
Step 6: Refrigerate the mini cheesecakes for at least two hours to firm up and develop their creamy texture. Serve chilled or at room temperature.

Tips & Variations

For an extra gooey swirl, add a teaspoon of cream or milk to the cinnamon butter mixture before swirling.
Use gluten-free flour to make this recipe suitable for gluten-sensitive diets.
Top with a drizzle of cream cheese glaze or a sprinkle of chopped pecans for added texture and flavor.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Before serving, allow them to sit at room temperature for 10-15 minutes for the best texture. Reheat is not recommended as it can alter the creamy consistency.

How to Serve

The image shows a close-up of a cinnamon roll cheesecake on a white plate, placed on a white marbled surface. The dessert has three distinct layers: a dark brown crumbly base, a thick creamy white cheesecake layer in the middle, and on top, a cinnamon roll shaped swirl with a golden-brown color, dusted lightly with cinnamon powder. The texture of the cheesecake looks smooth and dense, while the cinnamon roll layer has a soft, slightly glossy appearance. In the background, two more similar cheesecakes are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, you can prepare them a day in advance and keep them refrigerated. Just make sure to give them some time to come to room temperature before serving.

Can I freeze mini cinnamon roll cheesecakes?

Yes, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container. They can keep for up to 2 months. Thaw overnight in the refrigerator before serving.