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Mini cinnamon roll cheesecakes topped with cream cheese frosting

Mini Cinnamon Roll Cheesecakes

These Mini Cinnamon Roll Cheesecakes are a delightful blend of creamy cheesecake and warm cinnamon flavors, perfect for any occasion and easy to enjoy individually.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
Filling
  • 16 oz cream cheese, softened (2 packages of 8 oz each) Use room temperature for a smoother batter.
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs Add one at a time and mix well.
  • 1 teaspoon ground cinnamon For a stronger flavor, you can add more cinnamon.
Glaze
  • 1/4 cup powdered sugar
  • 1 tablespoon milk

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, mix graham cracker crumbs with melted butter. Press the mixture into the bottom of mini cheesecake cups.
  3. In a separate bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each addition.
  4. In a small bowl, combine cinnamon and a little sugar. Swirl this mixture into the cream cheese batter.
  5. Pour the cheesecake mixture over the crusts in the mini cups.
Baking
  1. Bake for about 15-20 minutes or until centers are set.
  2. Let them cool, then refrigerate for at least an hour.
Serving
  1. For the glaze, mix powdered sugar and milk and drizzle over the cheesecakes before serving.
  2. Serve chilled, topped with the sweet glaze.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. These can also be frozen; just make sure to wrap them well.