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Mini Cinnamon Roll Cheesecakes Recipe

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3.9 from 13 reviews

Mini Cinnamon Roll Cheesecakes feature cinnamon sugar swirls mixed into creamy mini cheesecakes baked in a cupcake pan with a vanilla wafer crust and topped with cinnamon frosting. These bite-sized treats capture the comforting flavors of cinnamon rolls in a fun, easy-to-make dessert perfect for breakfast or any time.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust

  • 1 cup (134g) vanilla wafer cookie crumbs
  • 2 tbsp sugar
  • 1/2 tsp ground cinnamon
  • 4 tbsp (56g) Challenge butter, melted

Cheesecake Filling

  • 12 ounces (339g) Challenge cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 3 tbsp (24g) flour
  • 1/2 tsp ground cinnamon
  • 1/2 cup (115g) sour cream
  • 1 tsp vanilla extract
  • 2 eggs

Cinnamon Sugar Filling

  • 1 1/2 tbsp ground cinnamon
  • 1/4 cup (52g) sugar

Frosting

  • 3 tbsp Challenge butter
  • 1/2 cup + 2 tbsp powdered sugar
  • 1/4 tsp vanilla extract
  • 1/2 tbsp milk

Instructions

  1. Prepare crust: Preheat the oven to 325°F (162°C) and place cupcake liners into a cupcake pan. Combine vanilla wafer cookie crumbs, sugar, cinnamon, and melted butter. Divide this mixture evenly among cupcake liners (about 2 tablespoons per) and press into the bottoms to form the crust. Bake for 5 minutes, then remove and allow to cool while preparing the filling.
  2. Make cheesecake filling: Reduce oven temperature to 300°F (148°C). In a large bowl, mix cream cheese, sugar, flour, and cinnamon on low speed until smooth to avoid incorporating too much air. Scrape the bowl sides. Add sour cream and vanilla extract, beating on low until well combined. Add eggs one at a time, beating slowly and scraping the bowl after each addition. Set filling aside.
  3. Prepare cinnamon sugar filling: In a small bowl, combine ground cinnamon and sugar for the cinnamon sugar filling.
  4. Assemble layers: Start by spooning 1/2 to 3/4 tablespoon of cheesecake filling into each crust-lined cupcake liner. Sprinkle cinnamon sugar over filling to fully cover. Repeat layering filling and cinnamon sugar two more times for a total of three layers each. The cups should be mostly full.
  5. Bake cheesecakes: Bake for 15-17 minutes, then turn off the oven and leave the door closed for another 5 minutes to avoid cracking.
  6. Cool cheesecakes: Open the oven door slightly and allow cheesecakes to cool for 15-20 minutes. Then transfer to the refrigerator to chill completely and firm up.
  7. Remove from pan: Once cooled, carefully remove cheesecakes from the cupcake pan.
  8. Make frosting: In a bowl, beat butter until smooth. Add powdered sugar and vanilla extract, mixing until smooth and creamy. Add milk and mix again until combined.
  9. Pipe frosting: Transfer frosting to a piping bag fitted with a small round tip or a ziplock bag with the corner cut off. Pipe a swirled frosting topping onto each mini cheesecake.
  10. Chill and serve: Refrigerate cheesecakes until ready to serve.

Notes

  • Use room temperature cream cheese to ensure a smooth cheesecake batter.
  • Mix on low speed to prevent too much air, which can cause cracks in cheesecakes.
  • Do not overfill cupcake liners to prevent overflow during baking.
  • Cooling slowly in the oven post-bake helps prevent cracks.
  • Refrigerate fully before removing from pan and frosting for best results.
  • Challenge butter and cream cheese add true cream flavor but can be substituted with similar dairy products if unavailable.

Find it online: https://cheftinaskitchen.com/mini-cinnamon-roll-cheesecakes-recipe/