Mini Cinnamon Roll Cheesecakes

Short Description
Mini Cinnamon Roll Cheesecakes are delightful individual desserts that combine the creamy richness of classic cheesecake with the warm, spiced flavors of a cinnamon roll. Featuring a vanilla wafer crust, swirls of cinnamon sugar, and a sweet frosting drizzle, these mini treats are perfect for any occasion.

Why You’ll Love This Recipe
Perfect Portion Size: Individual servings make these cheesecakes ideal for gatherings or personal indulgence.

Flavor Fusion: Combines the beloved tastes of cinnamon rolls and cheesecake into one dessert.

Make-Ahead Friendly: Can be prepared in advance, allowing flavors to meld beautifully.

Visually Appealing: The cinnamon swirl and frosting drizzle create an attractive presentation.

Versatile: Suitable for various occasions, from brunches to holiday celebrations.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

1 cup vanilla wafer cookie crumbs

2 tablespoons granulated sugar

½ teaspoon ground cinnamon

4 tablespoons unsalted butter, melted
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For the Cheesecake Filling:

12 ounces cream cheese, softened

½ cup granulated sugar

3 tablespoons all-purpose flour

½ teaspoon ground cinnamon

½ cup sour cream

1 teaspoon vanilla extract

2 large eggs
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For the Cinnamon Sugar Filling:

1½ tablespoons ground cinnamon

¼ cup granulated sugar
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For the Frosting:

3 tablespoons unsalted butter, softened

½ cup plus 2 tablespoons powdered sugar

¼ teaspoon vanilla extract

½ tablespoon milk
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Directions
Prepare the Crust:

Preheat the oven to 325°F (163°C).

Line a standard 12-cup muffin pan with cupcake liners.

In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, ground cinnamon, and melted butter.

Divide the mixture evenly among the cupcake liners, pressing firmly into the bottoms.

Bake for 5 minutes, then remove from the oven and set aside to cool.
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Prepare the Cheesecake Filling:

Reduce the oven temperature to 300°F (149°C).

In a large bowl, beat the softened cream cheese, granulated sugar, flour, and ground cinnamon until smooth and well combined.

Add the sour cream and vanilla extract, mixing until incorporated.

Add the eggs one at a time, beating on low speed after each addition until just combined.

Assemble the Cheesecakes:

In a small bowl, mix together the ground cinnamon and granulated sugar for the cinnamon sugar filling.

Spoon approximately ½ to ¾ tablespoon of the cheesecake filling into each crust-lined cupcake liner.

Sprinkle a layer of the cinnamon sugar mixture over the filling.

Repeat the layering process two more times, ending with a layer of cinnamon sugar on top.
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Bake the Cheesecakes:

Bake the assembled cheesecakes for 15–17 minutes, or until the centers are set but still slightly jiggly.

Turn off the oven and leave the door closed for an additional 5 minutes.

Crack the oven door open and allow the cheesecakes to cool for 15–20 minutes.

Transfer the cheesecakes to the refrigerator to cool completely.
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Prepare the Frosting:

In a small bowl, beat the softened butter until smooth.

Add the powdered sugar and vanilla extract, mixing until well combined.

Add the milk and beat until the frosting reaches a smooth, pipeable consistency.

Decorate the Cheesecakes:

Once the cheesecakes are fully chilled, remove them from the muffin pan.

Transfer the frosting to a piping bag fitted with a small round tip or a zip-top bag with a corner snipped off.

Pipe a swirl of frosting onto each cheesecake to resemble a cinnamon roll.
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Servings and Timing
Servings: 12 mini cheesecakes

Prep Time: 30 minutes

Cook Time: 25 minutes

Chill Time: 2 hours

Total Time: 2 hours 55 minutes
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Variations
Crust Alternatives: Substitute graham cracker crumbs or crushed digestive biscuits for the vanilla wafer crumbs.

Spice Blend: Add a pinch of nutmeg or allspice to the cinnamon sugar mixture for a different flavor profile.

Frosting Flavors: Incorporate maple extract or a touch of espresso powder into the frosting for a unique twist.

Mini Muffin Version: Use a mini muffin pan to create bite-sized cheesecakes, adjusting the baking time accordingly.

Storage/Reheating
Refrigeration: Store the cheesecakes in an airtight container in the refrigerator for up to 5 days.

Freezing: Place the cheesecakes in a single layer in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator before serving.

Reheating: Not recommended, as reheating may alter the texture of the cheesecake.

FAQs
Can I make these cheesecakes ahead of time?
Yes, these cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve.

Can I use low-fat cream cheese?
While full-fat cream cheese provides the best texture and flavor, low-fat cream cheese can be used, though the cheesecakes may be slightly less rich.

Can I omit the frosting?
Yes, the cheesecakes are delicious on their own, but the frosting adds a classic cinnamon roll touch.

How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and ensure ingredients are at room temperature to minimize the risk of cracks.

Can I use a different type of cookie for the crust?
Absolutely. Graham crackers, digestive biscuits, or even gingersnaps can be used as alternatives.

How do I know when the cheesecakes are done baking?
The centers should be set but still slightly jiggly. They will continue to set as they cool.

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