🧁 Mini Cinnamon Roll Cheesecakes 🍮🌀
These Mini Cinnamon Roll Cheesecakes are the perfect fusion of creamy cheesecake and warm, spiced cinnamon rolls—all in a bite-sized treat! With a buttery vanilla wafer crust, a smooth cinnamon-kissed cheesecake filling, and a swirl of sweet cream cheese topping, they’re the ideal dessert for brunches, holidays, or any time you crave a cozy, indulgent bite.
📝 Ingredients
Crust
1 cup vanilla wafer crumbs
2 tbsp granulated sugar
½ tsp ground cinnamon
3 tbsp unsalted butter, melted
Cheesecake Filling
2 packages (8 oz each) cream cheese, softened
½ cup sour cream
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ tsp ground cinnamon
Cream Cheese Topping
½ cup cream cheese, softened
¼ cup powdered sugar
1 tsp milk (add more as needed for drizzling consistency)
¼ tsp vanilla extract
Cinnamon Sugar (for garnish)
1 tsp granulated sugar
¼ tsp ground cinnamon
👩🍳 Instructions
1. Prepare the Crust
Preheat oven to 325°F (163°C).
Line a 12-cup muffin tin with paper liners.
In a bowl, combine vanilla wafer crumbs, sugar, cinnamon, and melted butter. Mix until evenly moistened.
Spoon about 1 tablespoon of crust mixture into each cupcake liner and press firmly to form the base.
2. Make the Cheesecake Filling
In a large bowl, beat cream cheese until smooth.
Add sour cream, sugar, eggs, vanilla, and cinnamon, and mix until fully incorporated and creamy.
Divide the filling evenly over each crust (about 2–3 tbsp per cup).
3. Bake
Bake for 18–22 minutes, or until centers are set and tops look slightly puffed.
Allow to cool in the muffin tin for about 30 minutes.
Transfer to the refrigerator and chill for at least 2 hours, or until completely firm.
4. Make the Cream Cheese Topping
Whisk together cream cheese, powdered sugar, milk, and vanilla extract until smooth and slightly pourable. Add more milk if necessary.
5. Decorate & Serve
Drizzle or pipe the topping over chilled cheesecakes in a cinnamon roll-style swirl.
Sprinkle a pinch of cinnamon sugar on top.
Serve cold for best texture and flavor.
🧊 Storage Tips
Refrigerate in an airtight container for up to 5 days.
Can be frozen (without the swirl topping) for up to 1 month. Thaw overnight in the fridge and add topping before serving.
🔄 Variations & Tips
Crust Swap: Use graham crackers, crushed cinnamon cookies, or even biscoff for a twist.
Add Swirl Inside: For more cinnamon roll flair, swirl a mix of cinnamon and brown sugar into the cheesecake batter before baking.
Mini Muffin Version: Use a mini muffin tin for bite-sized cheesecakes—perfect for party platters!
🎉 Why You’ll Love These
Perfectly portioned for easy serving
No fork needed—great for dessert tables
Combines two favorites: cheesecake + cinnamon rolls
Creamy, cozy, and just the right amount of sweet
These Mini Cinnamon Roll Cheesecakes bring all the flavor and comfort of a warm cinnamon roll, paired with the elegance of a rich cheesecake. Make a batch and watch them disappear fast!