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: 38g
Nutrition information is automatically calculated, so should only be used as an approximation.
These were amazing! Just finished frosting them and of course I had to be the royal taste tester first before I served them. I did tweak the recipe a tad (used biscoff as crust instead if graham) so didn’t need to add the brown sugar to the base and also added just a hint of ground ginger to the cheesecake filling and some cinnatoast sugar sprinkles ontop of the frosting. Thank you so much love these.
Hahah I am so thrilled to hear this! Thanks so much Danielle! 🙂
is it a regular muffin pan or mini muffin pan ?
Regular!
The mini cinn roll cheesecake looks so yummy, will try to bake it soon. I am guessing when you say white Flour you Are referring to AP flour and not SR flour, is that correct? Thank you…..
Yes all purpose! Enjoy!
Muito bom esses bolos,estou organizando a festa de aniversário de meu primeiro filho e estou a procura de novidades por que quero o melhor para esse dia encontrei essa receita que para mim é perfeita tem tudo para agradar o paladar de todos essa vai ser minha aposta.
Ótimo estou feliz que você vai usar essa recita. Boa sorte com sua festa! 🙂
Can these be frozen ahead of time?
I’m sorry I can’t say for sure; I’ve never tried freezing these.
Hi, Have just found this on Pinterest. We don’t have Graham Crackers in Australia, so I’d use one of the bases I use in other cheesecakes. But can I ask what 4 sheets of Graham crackers would be equivalent to in weight?
It should be about 1/2 cup which I’m not sure weight equivalents. So sorry wish I could be of more help!
Have you tried this recipe in a 8×8 square pan etc? I would like to make it bite size
for a party…
Sorry I’ve never tried it in any other form!
I just recently tried these out and they were a huge hit! Problem is I have a large family and I only made one batch (I wanted to try them out before trying to double or triple) so they were gone in about 2 seconds flat! By the way maple extract is a great enhancement to the frosting I was raised with maple frosting on my cinnamon rolls so I decided to try it on these and it is delicious! I was just wondering do you think it would turn out firm enough if I make it in a cheesecake pan or should I try to experiment with another cheesecake recipe? Baking is my favorite hobby and I love trying new recipes and your blog has about all the recipes I could ever need ☺ Thanks so much!
Haha!! That’s awesome these flew out so fast 🙂 And the maple frosting sounds amazing! I’m actually not super confident this recipe would work in a springform pan, so I’d recommend trying out a different recipe. Thanks for your kind comments, I hope you love whatever you try next! 🙂
How long can this stay in the fridge? Ie could it be made a night or two before a dinner party? Maybe drizzle the icing on the day of the party, or does that not even matter?
I would try and make them only 1 day in advance 🙂 And the icing can be drizzled on in advance or right before — it’s fine either way 🙂
Ok so is it muffin or cupcake
Muffin tin!