If you love the warm, nostalgic flavor of cinnamon rolls but crave something a bit more decadent and portable, you are going to adore this Mini Cinnamon Roll Cheesecakes Recipe. These delightful little cheesecakes capture all the swirling cinnamon goodness with a creamy, rich cheesecake center and a buttery, vanilla wafer crust that adds the perfect crunch. Each bite feels like a comforting hug of your favorite cinnamon roll, but with an elegant, creamy twist that makes them absolutely irresistible for any occasion.
Ingredients You’ll Need
Getting to know the ingredients for this Mini Cinnamon Roll Cheesecakes Recipe is half the fun! Each component plays an essential role— from the buttery crust providing a crisp base, to the creamy filling that melts in your mouth, and the cinnamon sugar layers that bring that signature sweet spice. Let’s check out what you need:
- Vanilla wafer cookie crumbs (1 cup/134g): Provides a sweet, crunchy base that holds all the cheesecake magic.
- Sugar (2 tbsp + ½ cup + ¼ cup + ½ cup + 2 tbsp): Multiple sugars help balance sweetness in the crust, filling, and frosting.
- Ground cinnamon (½ tsp + ½ tsp + 1 ½ tbsp): Delivers the iconic warm cinnamon flavor in every layer.
- Challenge butter, melted (4 tbsp + 3 tbsp): Adds rich, creamy depth and helps bind the crust and frosting.
- Challenge cream cheese, room temperature (12 ounces/339g): The creamy base of the cheesecake filling, giving it that luscious mouthfeel.
- Flour (3 tbsp): Helps stabilize the cheesecake filling to keep it smooth and crack-free.
- Sour cream (½ cup/115g): Adds a slight tang and silky texture to the filling.
- Vanilla extract (1 tsp + ¼ tsp): Enhances all the flavors with a fragrant sweetness.
- Eggs (2): The binding agent that gives structure to the cheesecake.
- Powdered sugar (½ cup + 2 tbsp): Essential for an ultra-smooth, delicate frosting to finish the treats.
- Milk (½ tbsp): Adds the perfect consistency to the frosting for piping swirls.
How to Make Mini Cinnamon Roll Cheesecakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (162°C) and lining a cupcake pan with liners. Mixing together the vanilla wafer crumbs, sugar, cinnamon, and melted butter creates the irresistible crust base. Press about two tablespoons of this mixture into each cupcake liner. Pop them in the oven for 5 minutes to set while you prepare the luscious filling. This crust will give your mini cheesecakes that perfect crunch that complements the creamy middle beautifully.
Step 2: Make the Cheesecake Filling
Lower your oven temperature to 300°F (148°C) for baking the cheesecakes. In a large mixing bowl, combine the cream cheese, sugar, flour, and cinnamon. Mixing on low speed is key here to keep the filling smooth and prevent cracks during baking. Next, blend in the sour cream and vanilla extract until silky. Add the eggs one by one, gently incorporating each before moving on. This careful mixing builds a rich, velvety filling that melts in your mouth without being overly dense.
Step 3: Layer the Filling and Cinnamon Sugar
Time for the signature swirl! Prepare a cinnamon sugar blend by combining cinnamon and sugar together. Spoon ½ to ¾ tablespoon of the cheesecake filling into each crust-lined cupcake, then sprinkle generously with the cinnamon sugar mixture. Repeat layering two more times so each mini cheesecake has three alternating layers of filling and cinnamon sugar. This layering is where the magic happens, creating those delicious cinnamon roll swirls in mini form.
Step 4: Bake and Cool the Cheesecakes
Bake the cheesecakes for 15 to 17 minutes, then turn off the oven but keep the door closed for an additional 5 minutes to finish cooking gently. This helps prevent cracks and keeps your cheesecakes creamy. Afterward, open the oven door slightly and let them cool for 15 to 20 minutes before transferring to the fridge to chill. Cooling gradually is essential for perfect texture and taste.
Step 5: Prepare and Pipe the Frosting
While the cheesecakes chill, make your frosting by beating softened butter until smooth, then adding powdered sugar and vanilla extract. Mix until luscious, then add milk a little at a time to achieve the ideal piping consistency. Use a small round piping tip or a ziplock bag to pipe delicate swirls of frosting atop each mini cheesecake. Refrigerate until you’re ready to serve these show-stopping little treats.
How to Serve Mini Cinnamon Roll Cheesecakes Recipe
Garnishes
To elevate the presentation and flavor, consider adding a sprinkle of freshly ground cinnamon or a light dusting of powdered sugar just before serving. A small dollop of whipped cream or a drizzle of caramel sauce pairs beautifully with the warm cinnamon tones in the cheesecake. Garnishing with a tiny cinnamon stick or a twist of orange zest can also bring a charming, festive touch.
Side Dishes
These mini cheesecakes shine best as a dessert star but pair wonderfully with a cup of freshly brewed coffee or a chai latte to echo the cinnamon notes. Light fruit salads featuring berries or apple slices serve as refreshing counterpoints to the richness of the cheesecake, making your dessert spread feel balanced yet indulgent.
Creative Ways to Present
Serve these beauties on a tiered dessert tray for a stunning party centerpiece. You can also place each mini cheesecake in a decorative cupcake liner to personalize for special occasions. To impress guests, plate individual mini cheesecakes with a brushstroke of caramel or chocolate sauce and a sprinkle of toasted pecans on the side for a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Mini Cinnamon Roll Cheesecakes Recipe leftovers keep wonderfully in an airtight container in the refrigerator for up to 5 days. This makes them a perfect make-ahead dessert to enjoy throughout the week without sacrificing freshness or flavor.
Freezing
You can freeze these cheesecakes for longer storage by placing them on a baking sheet to freeze individually before transferring to a sealed container or freezer bag. They keep their texture and taste best when frozen for up to one month. Just thaw them overnight in the fridge before serving.
Reheating
While these cheesecakes are typically enjoyed chilled, if you prefer them slightly warmed, pop them in a gently heated oven (about 300°F/150°C) for 5 to 7 minutes. Keep an eye on them so the frosting doesn’t melt away and the creamy texture remains intact.
FAQs
Can I use a different cookie for the crust?
Absolutely! While vanilla wafer cookies give a classic sweet crunch, graham crackers or gingersnaps can add a unique flavor twist to your mini cheesecakes.
How do I prevent cracks in my cheesecakes?
Mix your filling on low speed to avoid air bubbles, bake at a gentle temperature, and cool gradually with the oven door ajar as instructed. This combination minimizes cracks and keeps your cheesecakes perfectly smooth.
Is it necessary to use sour cream in the filling?
Sour cream adds creaminess and a subtle tang that enhances the flavor depth, but if you don’t have it, Greek yogurt can be a suitable substitute in equal amounts.
Can I make these mini cheesecakes vegan?
To make a vegan version, substitute cream cheese and butter with plant-based alternatives and eggs with flaxseed or chia egg replacers. Keep in mind the texture might be slightly different, but still delicious!
What is the best way to pipe the frosting if I don’t have a piping bag?
No piping bag? No problem! Use a ziplock bag and snip a tiny corner off to create a makeshift piping bag. You’ll still get those lovely frosting swirls on top.
Final Thoughts
This Mini Cinnamon Roll Cheesecakes Recipe is truly a crowd-pleaser that brings together the best elements of cinnamon rolls and classic cheesecake in a fun, approachable format. Whether you’re baking for a special event, holiday, or simply to satisfy your sweet tooth, these mini delights are sure to impress and delight everyone lucky enough to taste them. Grab your ingredients, enjoy the process, and get ready for a dessert that’s as charming as it is tasty!
Print
Mini Cinnamon Roll Cheesecakes Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Cinnamon Roll Cheesecakes marry the creamy richness of classic cheesecake with the warm, comforting flavors of cinnamon rolls. Featuring a buttery vanilla wafer crust, a luscious cream cheese filling layered with cinnamon sugar, and a smooth vanilla frosting swirl on top, these individual cheesecakes are perfect for any occasion or as a delightful dessert treat.
Ingredients
Crust
- 1 cup (134g) vanilla wafer cookie crumbs
- 2 tbsp sugar
- 1/2 tsp ground cinnamon
- 4 tbsp (56g) Challenge butter, melted
Cheesecake Filling
- 12 ounces (339g) Challenge cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (24g) flour
- 1/2 tsp ground cinnamon
- 1/2 cup (115g) sour cream
- 1 tsp vanilla extract
- 2 eggs
Cinnamon Sugar Filling
- 1 1/2 tbsp ground cinnamon
- 1/4 cup (52g) sugar
- 3 tbsp Challenge butter
Frosting
- 1/2 cup + 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
- 1/2 tbsp milk
- 3 tbsp Challenge butter (for frosting)
Instructions
- Prepare the crust: Preheat your oven to 325°F (162°C) and line a cupcake pan with cupcake liners. In a bowl, combine the vanilla wafer cookie crumbs, sugar, ground cinnamon, and melted butter. Divide this mixture evenly among the cupcake liners, pressing firmly into the bottoms to form the crust. Bake for 5 minutes, then remove from the oven and allow to cool while preparing the filling.
- Make the cheesecake filling: Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, sugar, flour, and cinnamon on low speed until just combined, taking care not to overbeat to prevent cracks. Scrape down the bowl sides. Add sour cream and vanilla extract, beating on low until well incorporated. Add eggs one at a time, beating slowly and scraping the bowl after each addition. Set this filling aside.
- Assemble the mini cheesecakes: Combine the cinnamon and sugar designated for the cinnamon sugar filling in a small bowl. Spoon about 1/2 to 3/4 tablespoon of cheesecake filling into each cupcake liner over the crust. Sprinkle a layer of cinnamon sugar on top, fully covering the filling. Repeat layering the filling and cinnamon sugar two more times to create three layers total. The cupcake liners should be nearly full by the end.
- Bake and cool the cheesecakes: Bake the assembled cheesecakes for 15-17 minutes. Then turn off the oven and leave the oven door closed for an additional 5 minutes to gently finish baking. Crack the door open and allow cheesecakes to cool for 15-20 minutes before transferring them to the refrigerator to chill completely.
- Make the frosting: In a bowl, beat the butter until smooth. Gradually add the powdered sugar and vanilla extract, beating to combine until smooth and creamy. If the frosting is too thick, add milk slowly until you reach a pipeable consistency.
- Decorate and serve: Remove the cheesecakes from the pan once fully cooled. Transfer the frosting to a piping bag fitted with a small round tip or use a zip-top bag with the corner snipped off. Pipe a delicate swirl of frosting onto the top of each cheesecake. Refrigerate until ready to serve for the best texture and flavor.
Notes
- Be careful not to overbeat the cheesecake batter to avoid cracks during baking.
- Press the crust firmly to ensure it holds together during baking and serving.
- The layered cinnamon sugar filling mimics the swirls of a classic cinnamon roll for an authentic flavor.
- Cooling the cheesecakes gradually inside the oven helps prevent sudden temperature changes that could crack the surface.
- The frosting can be adjusted with milk for desired consistency; it should be smooth enough to pipe but firm enough to hold shape.
- Store leftover mini cheesecakes covered in the refrigerator for up to 4 days.
