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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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