Mini Cinnamon Roll Cheesecakes Recipe

Introduction

Mini Cinnamon Roll Cheesecakes combine the creamy richness of cheesecake with the warm, comforting flavors of cinnamon rolls. These bite-sized treats are perfect for parties or a sweet snack anytime you crave something indulgent yet delightful.

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.
2. Step 2: Add eggs one at a time, mixing well after each addition. Then stir in vanilla extract and flour until the batter is smooth and airy.
3. Step 3: Combine melted butter, brown sugar, and ground cinnamon to make a thick, spreadable cinnamon swirl paste.
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 edges are set but the center slightly jiggles. Allow to cool completely to room temperature.
6. Step 6: Refrigerate for at least two hours to firm up and develop a creamy texture. Serve chilled or at room temperature.

Tips & Variations

• Use full-fat cream cheese for the creamiest texture; low-fat versions may result in a less smooth finish.
• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
• Try adding chopped nuts like pecans or walnuts to the cinnamon swirl for extra crunch.
• Serve with a drizzle of cream cheese glaze or caramel sauce for added sweetness.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. Reheat them briefly at room temperature or enjoy them chilled. Avoid freezing as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, these mini cheesecakes can be made a day in advance and kept refrigerated to allow the flavors to meld and the texture to firm up nicely.

What if I don’t have a mini muffin pan?

You can use an ordinary muffin pan without liners, but grease it well to prevent sticking. The size may be larger, so adjust baking time accordingly.

Mini Cinnamon Roll Cheesecakes Recipe

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★★★★★

5 from 92 reviews

• Author: Marina
• Total Time: 2 hours 35 minutes
• Yield: 24 mini cheesecakes 1x
• Diet: Gluten Free

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Description

Mini Cinnamon Roll Cheesecakes are a delightful fusion of creamy cheesecake and the sweet, comforting flavors of a cinnamon roll. These bite-sized treats combine a smooth cream cheese base with a luscious cinnamon-sugar swirl, baked perfectly in mini muffin cups for easy serving. Whether for a brunch, dessert, or snack, their rich texture and warm spice make them irresistibly delicious.

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Ingredients

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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 option)

Cinnamon Swirl

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

Other

• Mini muffin liners or pan

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Instructions

1. Prepare the Base Mixture: Beat the softened cream cheese with granulated sugar until creamy and smooth, ensuring the cheesecake base is luscious and free of lumps.
2. Add the Eggs and Flavors: Incorporate the eggs one at a time, mixing well after each addition. Then stir in the 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 mixture will give the cheesecake its 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 cinnamon 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 them cool completely to room temperature before moving on.
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 for best flavor and texture.

Notes

• Ensure cream cheese is fully softened at room temperature to avoid lumps in the batter.
• Use room temperature eggs to blend smoothly into the mixture and prevent curdling.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• Allow cheesecakes to cool completely before refrigerating to prevent condensation and sogginess.
• You can store the mini cheesecakes in the refrigerator for up to 3 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini cheesecakes, cinnamon roll, cinnamon swirl, bite-sized dessert, cream cheese dessert, easy cheesecakes, gluten-free dessert