Description

Mini Cinnamon Roll Cheesecakes are delightful bite-sized treats combining creamy cheesecake with the warm, spicy flavors of cinnamon rolls. These individual cheesecakes feature a luscious cream cheese base swirled with a sweet cinnamon-butter mixture, baked to perfection in mini muffin tins. Perfect for breakfast, dessert, or snacking, these mini cheesecakes offer the best of both worlds with a creamy, rich texture and the classic taste of cinnamon rolls in an easy-to-make format.

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. This will form the luscious base of your cheesecake layer.
Add the Eggs and Flavors: Incorporate the eggs one at a time, mixing well after each addition to maintain a light and airy batter. Then stir in the vanilla extract and a pinch of flour to stabilize the mixture and create a smooth cheesecake batter.
Make the Cinnamon Swirl: Combine the melted butter, brown sugar, and ground cinnamon in a small bowl until it forms a thick, spreadable paste. This mixture will give the signature cinnamon roll flavor swirl in the cheesecakes.
Assemble in Mini Muffin Cups: Line a mini muffin pan with liners. Spoon a portion of the cheesecake batter into each cup, then dollop the cinnamon swirl mixture on top. Using a toothpick or knife, gently swirl the cinnamon mixture through the batter to create a marbled effect.
Bake to Perfection: Bake the assembled mini cheesecakes at 325°F (163°C) for 18-20 minutes or until the edges are set but the center slightly jiggles when moved. This ensures a creamy, soft cheesecake texture.
Chill and Serve: Allow the mini cheesecakes to cool completely to room temperature, then refrigerate them for at least two hours to firm up and develop their creamy texture. Serve chilled or at room temperature for best flavor.

Notes

Use full-fat cream cheese for a rich and creamy texture.
Make sure the eggs are at room temperature to prevent curdling and to achieve a smooth batter.
Swirling the cinnamon mixture gently will create beautiful marbled patterns without mixing it completely.
Do not overbake; the center should still jiggle slightly when you remove the cheesecakes from the oven.
Refrigerate adequately to allow the mini cheesecakes to set and enhance the flavors.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

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

Keywords: mini cheesecake, cinnamon roll cheesecake, cinnamon swirl cheesecake, bite-sized cheesecakes, dessert, mini desserts, snack, breakfast treats