If you love the comforting aroma and taste of cinnamon rolls but want something a little more elegant and portable, this Mini Cinnamon Roll Cheesecakes Recipe will steal your heart. These delightful mini treats combine the creamy richness of cheesecake with the warm, spicy sweetness of cinnamon rolls, all nestled on a buttery vanilla wafer crust. They are the perfect bite-sized indulgence to impress friends or satisfy your sweet tooth anytime without the fuss of rolling dough. Trust me, once you try these, they’ll become your new favorite dessert go-to.
Ingredients You’ll Need
Every ingredient here is simple yet essential, playing a key role in building the perfect balance of texture, flavor, and color in these mini cheesecakes. From the crunchy cookie base to the silky cream cheese filling and luscious cinnamon frosting, each element comes together beautifully.
- Vanilla wafer cookie crumbs (1 cup / 134g): Provides a sweet, crisp crust that perfectly complements the creamy filling.
- Sugar (various amounts): Sweetens the crust, filling, and cinnamon layers without overpowering the spices.
- Ground cinnamon (various amounts): Infuses cinnamon’s signature warm spice throughout the crust, filling, and topping.
- Challenge butter (7 tbsp / 98g total, melted or softened): Adds richness and helps bind the crust while enriching the frosting texture.
- Challenge cream cheese (12 ounces / 339g, room temperature): The creamy base for the cheesecake filling, crucial for smoothness and tang.
- Flour (3 tbsp / 24g): Stabilizes the cheesecake, ensuring a dense yet tender texture.
- Sour cream (1/2 cup / 115g): Adds moisture and a subtle tang that balances the sweetness beautifully.
- Vanilla extract (approx. 1 1/4 tsp total): Enhances the flavor complexity and rounds out the sweetness.
- Eggs (2): Provides structure and helps the cheesecake set properly.
- Powdered sugar (1/2 cup + 2 tbsp / 52g): For silky, smooth frosting that’s not too sweet but perfectly rich.
How to Make Mini Cinnamon Roll Cheesecakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (162°C) and lining a cupcake pan with liners. The crust is where the first hints of cinnamon and buttery sweetness come to life. Mix the vanilla wafer cookie crumbs with sugar, cinnamon, and melted butter for that golden, fragrant base. Divide the crumb mixture evenly into the liners, pressing it firmly to create that crunchy foundation we all love. Bake these for just 5 minutes to set before cooling, so they hold their shape against the rich filling.
Step 2: Make the Cheesecake Filling and Cinnamon Sugar Layer
Next, bring your oven temperature down to 300°F (148°C) to gently bake the filling. Beat together the cream cheese, sugar, flour, and cinnamon on low speed to avoid incorporating air, which can cause cracks. Once smooth, incorporate the sour cream and vanilla extract for moisture and flavor depth, then add eggs one at a time, carefully mixing in each to maintain that perfect creamy consistency. Set this luscious base aside while you prepare the cinnamon sugar mix, which will create those irresistible cinnamon roll swirls inside each mini cheesecake.
Step 3: Assemble the Layers
Now comes the best part! Spoon a small amount of filling into each crust-lined cup, then sprinkle generously with cinnamon sugar. Repeat this layering two more times, creating 3 beautiful layers of cheesecake and cinnamon sugar that mimic the classic cinnamon roll spiral. This layering adds texture and those bursts of cinnamon sweetness in every bite. Fill nearly to the top—these minis are meant to be indulgent!
Step 4: Bake and Cool the Mini Cheesecakes
Bake your mini cinnamon roll cheesecakes for 15 to 17 minutes until the edges are set but the centers still have a slight wobble. Then, turn off the oven and keep the door closed for 5 minutes so they finish cooking gently—no cracks, no mess! After slightly cooling in the oven, let them sit at room temperature for 15 to 20 minutes before chilling in the fridge. This slow cooling process ensures a silky smooth texture that melts in your mouth.
Step 5: Frost and Finish
While your cheesecakes chill, whip up the buttery cinnamon frosting by mixing softened butter with powdered sugar, vanilla extract, and a touch of milk until perfectly smooth. Pipe delicate swirls of frosting on each mini cheesecake to top them off with that iconic cinnamon roll look and flavor. Store in the refrigerator until ready to enjoy the magic you’ve just created.
How to Serve Mini Cinnamon Roll Cheesecakes Recipe
Garnishes
Adding a sprinkle of extra cinnamon or a few chopped pecans on top of the frosting takes these mini cheesecakes to a new level of indulgence. A delicate dusting of powdered sugar or a drizzle of caramel sauce adds beautiful contrast and enhances both presentation and flavor, inviting compliments at every bite.
Side Dishes
Serve these luscious mini treats alongside a hot cup of coffee or spiced chai tea for a dreamy afternoon pick-me-up. They also make a wonderful finish to brunch when paired with fresh fruit or a simple salad to balance the sweetness with brightness and texture.
Creative Ways to Present
Try placing your mini cheesecakes on a tiered dessert stand for an elegant party display, or wrap a few in clear cellophane tied with twine to gift to friends. You can also serve them in individual decorative cupcake liners to add a pop of color and make each bite feel special and festive.
Make Ahead and Storage
Storing Leftovers
Leftover mini cinnamon roll cheesecakes keep well in an airtight container in the refrigerator for up to 4 days. This allows the flavors to even mellow and blend wonderfully, so your next treat is just as delicious as the first bite.
Freezing
You can freeze these mini cheesecakes easily by placing them in a single layer on a baking sheet to freeze solid, then transferring to a sealed container or freezer bag. They stay fresh for up to 2 months. Thaw in the fridge overnight before serving and re-pipe frosting if desired.
Reheating
Since these are best enjoyed chilled, reheating is generally not recommended. However, if you prefer them slightly warmed, leave them at room temperature for 15-20 minutes. Avoid microwaving to keep the creamy texture intact and prevent melting the frosting.
FAQs
Can I use a different cookie for the crust?
Absolutely! While vanilla wafers give a classic sweet base, graham crackers or ginger snaps can add a nice twist. Just adjust cinnamon and sugar amounts to complement the cookie’s flavor.
Is it necessary to use sour cream?
Sour cream adds moisture and a subtle tang that balances the sweetness. You can substitute with Greek yogurt in equal amounts for a similar effect.
What if I don’t have Challenge butter or cream cheese?
Any high-quality unsalted butter and full-fat cream cheese work just as well. The key is to use room temperature cream cheese for a smooth batter and unsalted butter to control salt levels.
How long do these mini cheesecakes need to chill?
Chilling for at least 3 hours is ideal to help the cheesecakes set and flavors to meld. Overnight chilling will yield the best texture.
Can I make these mini cheesecakes without frosting?
Yes! They are delightful even without frosting—just sprinkle a little extra cinnamon sugar on top after baking for a simpler, yet delicious version.
Final Thoughts
There’s nothing quite like the joy of biting into a Mini Cinnamon Roll Cheesecakes Recipe that delivers all the cozy, cinnamon-spiced perfection of a classic cinnamon roll in a creamy cheesecake form. These mini delights are as fun to make as they are to eat, guaranteed to become a staple in your dessert arsenal. So go ahead and treat yourself and your loved ones to this scrumptious, crowd-pleasing recipe that’s sure to make any day feel extra special!
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Mini Cinnamon Roll Cheesecakes Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully rich and creamy mini cinnamon roll cheesecakes featuring a vanilla wafer cookie crust, swirled cinnamon-sugar layers, and a luscious cinnamon buttercream frosting. Perfectly portioned for individual servings, these cheesecakes combine the warm flavors of cinnamon rolls with the smooth texture of classic cheesecake, making them a perfect dessert for any occasion.
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
Cinnamon Buttercream Frosting
- 3 tbsp Challenge butter
- 1/2 cup + 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
- 1/2 tbsp milk
Instructions
- Prepare the Crust: Preheat oven to 325°F (162°C). Line a cupcake pan with cupcake liners. In a bowl, combine vanilla wafer cookie crumbs, sugar, ground cinnamon, and melted butter. Divide the mixture evenly among the cupcake liners, about 2 tablespoons per cup, pressing firmly into the bottom to form the crust. Bake for 5 minutes, then remove from oven and allow to cool while preparing the filling.
- Make the Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese with sugar, flour, and cinnamon on low speed until combined, being careful to minimize air incorporation to prevent cracking. Scrape down the sides of the bowl. Add sour cream and vanilla extract and mix on low until well combined. Add eggs one at a time, beating slowly and scraping the sides after each addition. Set the filling aside.
- Layer the Mini Cheesecakes: In a small bowl, mix the cinnamon and sugar for the cinnamon sugar filling. Place about 1/2 to 3/4 tablespoon of cheesecake filling into each cupcake liner over the crust. Sprinkle a layer of cinnamon sugar over the filling, fully covering it. Repeat adding the cheesecake filling and cinnamon sugar layers two more times, creating three layers total, filling the cupcake liners mostly full.
- Bake the Cheesecakes: Bake the cheesecakes for 15-17 minutes. After baking, turn off the oven and leave the door closed for an additional 5 minutes to gently finish cooking. Crack the oven door open and allow the cheesecakes to cool for 15-20 minutes. Transfer to the refrigerator to chill and finish cooling.
- Prepare the Cinnamon Buttercream Frosting: Once cheesecakes are completely cooled, make the frosting. Beat the butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth. Add milk as needed to reach a pipeable consistency.
- Decorate and Serve: Remove cheesecakes from the pan. Using a piping bag fitted with a small round tip or a ziplock bag with a corner cut off, pipe a swirl of frosting onto each mini cheesecake. Refrigerate until ready to serve for best flavor and texture.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the batter.
- Use low speed when mixing cheesecake batter to prevent cracks during baking.
- Do not overfill the cupcake liners to avoid overflowing during baking.
- Allow cheesecakes to cool slowly to prevent cracking.
- Refrigerate cheesecakes to allow flavors to develop and to firm up the texture.
- Use vanilla wafer crumbs for a sweeter, vanilla-flavored crust; graham cracker crumbs can be substituted if desired.
