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4.85 from 20 votes

Cinnamon Roll Cheesecakes

Miniature cinnamon roll cheesecakes with a delicious cinnamon swirl and cream cheese frosting topping
Prep Time30 minutes
Cook Time22 minutes
Chilling Time3 hours
Total Time3 hours 52 minutes
Course: Dessert
Cuisine: American
Keyword: miniature cinnamon roll cheesecakes
Servings: 8 cheesecakes
Author: Chelsea Lords
Cost: $8.45

Equipment

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
US - Metric

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

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