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
Scale
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.
