Cinnamon Roll Cheesecakes with a buttery crust, creamy cinnamon-sugar filling, and a swirl of cream cheese frosting.
Cinnamon Roll Cheesecakes
A good cinnamon roll is hard to beat, especially with that cinnamon-sugar and cream cheese frosting combo!
I’ve used these flavors in so many treats—cinnamon roll cookies, popcorn, and cake—but it was time to create a cinnamon roll cheesecake!
After lots of testing and tweaking, these mini cheesecakes turned out perfect! They’re creamy, sweet, and packed with delicious cinnamon-sugar flavor.
I can’t wait to hear what you think!
Ingredients
This Cinnamon Roll Cheesecake recipe has a few more ingredients than my regular mini cheesecakes, but the cinnamon roll flavor is worth it! Here’s what you’ll need:
- Crust: graham crackers, brown sugar, and butter come together for a sweet, firm base. Crush the crackers well for the best crust texture.
- Cheesecake Filling: cream cheese, sugar, vanilla, flour, and egg create a smooth, creamy filling. Use room-temperature cream cheese and egg so you don’t end up with a lumpy batter.
- Cinnamon-Sugar Swirl: butter, brown sugar, cinnamon, and a little flour make a thick, flavorful swirl. Don’t melt the butter!
- Cream Cheese Topping: powdered sugar, butter, cream cheese, vanilla, and a splash of cream or milk make a rich, sweet frosting. Adjust the cream to get the thickness you want.
Cinnamon Roll Cheesecake Tips
- Line and Spray: Use liners and spray well to stop sticking.
- Room Temp Ingredients: Using room temperature ingredients ensures smooth, even mixing.
- Mix Slowly: Use low speed to stop air bubbles and cracks.
- Swirl Gently: Use a toothpick to lightly swirl the cinnamon mixture.
- Don’t Overbake: Bake until edges are set and centers slightly jiggle.
- Cool Slowly: Cool on the rack, then on the counter, to stop cracking.
More Cinnamon Roll Cheesecake Tips
- Don’t Overfill: Leave room at the top of the liners to stop overflow.
- Loosen with a Knife: Run a knife around the edges to release cheesecakes. The cinnamon-sugar swirl can stick to the pan.
- Serve Cold: Serve right out of the fridge.
- Use a Good Pan: I love this muffin pan!
Storage
Cinnamon Roll Cheesecake Leftovers
- Fridge: Wrap each cheesecake tightly and keep in a sealed container for up to 5 days.
- Freezer: Wrap each cheesecake tightly and freeze for up to 3 months. Thaw in the fridge before eating.
- Frosting: Keep in the fridge and add to cheesecakes before serving.
More Delicious Dessert Recipes
- Hawaiian Roll Cinnamon Rolls dessert fast!
- Mini Oreo Cheesecakes with a chocolate crust
- Cheesecake in a Jar no baking needed!
- Lemon Cheesecake Cookies with a lemon glaze
- Berry Cheesecake Salad with strawberries
Cinnamon Roll Cheesecakes
Miniature cinnamon roll cheesecakes with a delicious cinnamon swirl and cream cheese frosting topping
Equipment
- Muffin pan standard-size (not miniature)
- Muffin pan liners
- Food Processor or small blender
Ingredients
Crust
- 4 full graham cracker sheets
- 1 tablespoon light brown sugar
- 2 tablespoons unsalted butter melted
Cheesecake
- 1 (8-ounce) package cream cheese at room temperature
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons flour
- 1 large egg at room temperature
Cinnamon-Sugar Swirl
- 1/4 cup unsalted butter softened, not melted
- 1/4 cup light brown sugar packed
- 3/4 teaspoon ground cinnamon
- 1 teaspoon flour
Cream Cheese Swirl
- 1 cup powdered sugar
- 2 tablespoons unsalted butter at room temperature
- 1/2 teaspoon vanilla extract
- 2 ounces cream cheese at room temperature
- 1 up to 1-1/2 tablespoons heavy cream or whole milk, only if needed
Instructions
Crust
- Preheat oven to 350°F. Line 8 cavities of a 12-cavity muffin pan with liners. Fill empty cavities halfway with water for even baking. Spray liners generously with cooking spray (these are sticky!)
- Pulse graham crackers into crumbs using a food processor. Mix crumbs with brown sugar and melted butter. Divide crust mixture evenly among the liners. Press down firmly with the back of a spoon or milk cap. Set aside.
Cheesecake
- In a medium bowl, combine room-temperature cream cheese and sugar. Use electric hand mixers on the lowest speed to gently mix in one direction until smooth and creamy. Avoid vigorous mixing to prevent air bubbles, which can cause the cheesecakes to rise and fall. Add vanilla extract, flour, and the egg. Mix gently on low speed until just combined, being careful not to overmix.
Cinnamon-Sugar Swirl
- Mix softened butter, brown sugar, cinnamon, and flour into a thick paste. Transfer to a piping or plastic bag. Cut off the tip.
- Divide half the cheesecake batter evenly among the 8 liners. Pipe half the cinnamon-sugar mixture on top of the batter and swirl with a toothpick. Add the remaining cheesecake batter evenly on top. Pipe the rest of the cinnamon-sugar mixture and swirl again.
- Bake for 20–27 minutes, until the edges are lightly golden and the centers jiggle slightly. Turn off the oven, open the door, and pull out the rack. Let the cheesecakes cool on the rack for 30 minutes, then transfer them to the top of the oven to cool for another 30 minutes. Chill in the fridge for at least 2 hours, or ideally overnight.
Cream Cheese Topping
- Using electric hand mixers, beat powdered sugar, butter, vanilla, and cream cheese until smooth. If a thinner topping is desired, add heavy cream, 1 tbsp at a time, to reach your desired consistency.
- Transfer frosting to a piping bag and pipe a swirl on top of each cheesecake.
Video
Recipe Notes
Storage: Store cheesecakes in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 405kcal | Carbohydrates: 43.8g | Protein: 3.8g | Fat: 24.7g | Cholesterol: 89.6mg | Sodium: 159.9mg | Fiber: 0.5g | Sugar: 37g
Nutrition information is automatically calculated, so should only be used as an approximation.
A little bit complicated for me, as I had to convert to gluten free and there were a few extra steps. I’d suggest sautéing the apples and draining them first a few minutes to both help them cook all the way through, and, for my gluten free streusel, there wasn’t excess liquid.
These were divine and so well loved!
I am happy I put in the effort to make a gf version! Again, they were devoured by happy humans! Thank you!
Just made these and you are so right.. hardest part is the waiting time! Made them today and they are in the fridge ! Can’t hardly wait to try them!!!!
I am so excited for you to try them! Thanks Debbie! 🙂
Are these made in a mini muffin tin pan or a regular sized pan?
Regular sized muffin tin
I noticed the recipe calls for a regular muffin, but the actual picture looks like a mini muffin pan was used. Mini or regular is the question?
Regular! 🙂
They were easy to make and yummy! I will try cutting the butter in the swirl next time just to reduce the fat, but otherwise perfect. Thanks!
So happy to hear this! Thanks Dee! 🙂