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.
Brilliant. Just Brilliant. 🙂
Haha! Thanks Tiffany 🙂 Wishing I lived in Utah so I could swap you some of these for like fifty of your oatmeal cookie skillet. Dying over that recipe and those photos!
These look amazing and they are so cute! I’m going to have to try this and hope mine come out as cute as yours! 🙂 I love that they are made with a graham cracker crust! I’m glad to know I’m not the only one thinking about creating food all day long, I especially do this while standing in front of the dessert isle at the store, I’m sure I get some funny looks for standing there so long! Pinned!
Haha I am soo glad I’m not the only one that has food on my mind all the time. And I totally know about standing in front of dessert isles. I could be there all day 🙂 Thanks for the pin Marti!
Love these mini cinnamon rolls and they sound even more incredible with the cheesecake filling! They look so pretty and adorable too!
YUMMM! Holy cinnamon/cheesecake/frosting goodness! Hubba hubba.
Haha!!! Thanks so much Alyssa! Also, so excited you won the protein powder giveaway! 🙂
Woohoo!! Thanks, Chelsea! 🙂
These look/sound so, so good. I think my cinnamon roll/cheesecake lovin’ hubby would most definitely appreciate these!
Haha! Thanks so much Crystal!
they look so yummy!
Thanks Dina!
Oh my goodness those look absolutely delicious, great job 🙂
Happy Blogging!
Happy Valley Chow
Thank you so much Eric!
I love to experiment with different cinnamon roll recipes. This is really a different way to go…Thanks for sharing. I think I will try your cinnamon-sugar swirl in my yeast cinnamon rolls instead of the traditional method.
Thanks Vickie! Hope you enjoy 🙂
It’s impossible NOT to Pin everything you create – these sound delicious!
Haha!! Thanks so much Melanie 🙂
Oh my gosh, stop it. Cinnamon rolls and cheesecake! Best idea ever. These are so cute and they look insanely good! Love all that swirly cinnamon. I totally get thinking about food all the time, especially between meals, haha. Glad you made a food blog, girl! You definitely have a talent for it. 🙂