Mini Cinnamon Roll Cheesecakes Recipe

Introduction

These Mini Cinnamon Roll Cheesecakes combine the rich creaminess of classic cheesecake with the warm, comforting flavors of cinnamon rolls. Perfectly portioned in bite-sized servings, they make a delightful treat for any occasion.

Ingredients

• 8 oz full-fat cream cheese, softened
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 tsp vanilla extract
• 1 tbsp all-purpose flour (or gluten-free flour blend for gluten-free)
• 2 tbsp melted butter
• 3 tbsp brown sugar
• 1 tsp ground cinnamon
• Mini muffin liners or pan

Instructions

1. Step 1: Beat the softened cream cheese with granulated sugar until creamy and smooth, ensuring there are no lumps for a luscious cheesecake base.
2. Step 2: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and flour until the batter is smooth and airy.
3. Step 3: In a small bowl, combine melted butter, brown sugar, and ground cinnamon to form a thick, spreadable cinnamon swirl.
4. Step 4: Line a mini muffin pan with liners. Spoon cheesecake batter into each cup, then add a dollop of the cinnamon swirl on top. Use a toothpick or knife to gently swirl the cinnamon mixture through the batter for a marbled effect.
5. Step 5: Bake at 325°F (163°C) for 18-20 minutes until the edges are set but the center still slightly jiggles. Allow to cool completely to room temperature.
6. Step 6: Refrigerate the mini cheesecakes for at least two hours to firm up and develop their creamy texture. Serve chilled or at room temperature.

Tips & Variations

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Use mini muffin liners to make removal easier and keep cheesecakes intact.
• Try adding chopped nuts like pecans or walnuts to the cinnamon swirl for added crunch.
• If you prefer a sweeter topping, drizzle cream cheese frosting over the cooled mini cheesecakes before serving.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Reheat slightly in the microwave if you prefer them warm, or enjoy straight from the fridge for a refreshing treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day ahead and stored in the refrigerator to save time on the day you plan to serve them.

Can I use a different type of sweetener?

You can substitute granulated sugar with coconut sugar or a sugar substitute, but keep in mind it may slightly alter the flavor and texture.

Mini Cinnamon Roll Cheesecakes Recipe

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★★★★★

4.9 from 384 reviews

• Author: Zoe
• Total Time: 2 hours 30 minutes
• Yield: 24 mini cheesecakes 1x
• Diet: Vegetarian

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Description

These Mini Cinnamon Roll Cheesecakes are a delightful fusion of creamy cheesecake and the warm, sweet flavors of cinnamon rolls. Perfectly portioned in mini muffin cups, they feature a smooth, luscious cream cheese base swirled with a rich cinnamon and brown sugar mixture, baked to perfection for a creamy, melt-in-your-mouth dessert that’s ideal for any occasion.

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Ingredients

Scale 1x2x3x

Cheesecake Base

• 8 oz full-fat cream cheese, softened
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 tsp vanilla extract
• 1 tbsp all-purpose flour (or gluten-free flour blend for gluten-free)

Cinnamon Swirl

• 2 tbsp melted butter
• 3 tbsp brown sugar
• 1 tsp ground cinnamon

Equipment

• Mini muffin liners or mini muffin pan

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Instructions

1. Prepare the Base Mixture: Beat the softened cream cheese with granulated sugar until it becomes creamy and smooth, ensuring the base of your cheesecake layer is luscious and lump-free.
2. Add the Eggs and Flavors: Incorporate eggs one at a time, mixing well after each addition. Then stir in vanilla extract and a pinch of flour to create a smooth, airy cheesecake batter.
3. Make the Cinnamon Swirl: Combine melted butter, brown sugar, and ground cinnamon until it forms a thick, spreadable paste. This swirl adds the signature cinnamon roll flavor.
4. Assemble in Mini Muffin Cups: Line a mini muffin pan with liners. Spoon a portion of cheesecake batter into each cup, then dollop the cinnamon swirl on top. Use a toothpick or knife to gently swirl the cinnamon mixture through the batter for a marbled effect.
5. Bake to Perfection: Bake at 325°F (163°C) for 18-20 minutes or until the edges are set but the center still slightly jiggles. Let cool completely to room temperature before refrigerating.
6. Chill and Serve: Refrigerate the mini cheesecakes for at least two hours to firm up and develop their creamy texture. Serve chilled or at room temperature.

Notes

• Use full-fat cream cheese for the creamiest texture.
• Ensure eggs are at room temperature to avoid curdling the batter.
• Swirling the cinnamon mixture gently gives the best marbled effect without overmixing.
• Mini muffin liners help with easy removal and presentation.
• These cheesecakes can be stored in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Mini Cheesecakes, Cinnamon Roll, Dessert, Cream Cheese, Baked Desserts, Mini Muffins