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
Scale
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.
