Description

Mini Cinnamon Roll Cheesecakes are the perfect bite-sized treat—featuring a crunchy vanilla wafer crust, creamy cinnamon-swirled cheesecake filling, and a luscious frosting drizzle. A fun twist on a classic dessert, ideal for parties, holidays, or anytime indulgence!

Ingredients

For the Crust:

1 cup vanilla wafer cookie crumbs
2 tbsp granulated sugar
3 tbsp melted butter

For the Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1 tsp ground cinnamon

For the Cinnamon Swirl:

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

For the Frosting Drizzle:

1/2 cup powdered sugar
1-2 tbsp milk
1/4 tsp vanilla extract

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Instructions

Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
Mix vanilla wafer crumbs, sugar, and melted butter. Press 1–2 tbsp into each muffin cup. Bake for 5 minutes, then set aside.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
Combine brown sugar, cinnamon, and melted butter to make the swirl mixture.
Fill each muffin cup with cheesecake batter, about ¾ full. Swirl ½ tsp of cinnamon mixture into each using a toothpick or knife.
Bake for 18–22 minutes until centers are set. Cool completely, then refrigerate for at least 2 hours.
Mix powdered sugar, milk, and vanilla for the drizzle. Drizzle over chilled cheesecakes before serving.

Notes

Use graham crackers or gingersnaps instead of vanilla wafers for the crust.
Freeze for longer storage and thaw before serving.
Top with a small dollop of whipped cream for extra flair.